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Nols Cookery: A Culinary Journey Through History with Alistair Cooke

Douglas Powell

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Published in NOLS Cookery (NOLS Library) Alistair Cooke

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In his book Nols Cookery, Alistair Cooke takes readers on a culinary journey through history, sharing his personal experiences and anecdotes along the way. With over 1,000 recipes and stunning photography, this book is a must-have for any food enthusiast or historian.

NOLS Cookery (NOLS Library)

by Alistair Cooke

4.6 out of 5

Language	:	English
File size	:	15154 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	232 pages

Cooke begins his journey in the Middle Ages, exploring the food and cooking practices of the time. He then moves on to the Renaissance, the Enlightenment, and the Victorian era, discussing the ways in which food has changed and evolved over the centuries.

Throughout the book, Cooke shares his own personal experiences with food, including stories about his childhood in England, his time as a war correspondent during World War II, and his years living in the United States. These stories provide a unique and personal perspective on the history of food.

In addition to the historical content, Nols Cookery also includes over 1,000 recipes from around the world. These recipes are drawn from a variety of sources, including Cooke's own family recipes, as well as recipes from historical cookbooks and modern chefs.

The recipes in Nols Cookery are organized by chapter, with each chapter focusing on a different period of history. There are chapters on medieval cooking, Renaissance cooking, Enlightenment cooking, Victorian cooking, and modern cooking.

Each recipe is accompanied by a brief that provides historical context and information about the ingredients. The recipes are also illustrated with stunning photography, which helps to bring the dishes to life.

Nols Cookery is a comprehensive and engaging book that explores the evolution of food and cooking through the lens of Alistair Cooke's personal experiences and anecdotes. Featuring over 1,000 recipes and stunning photography, this book is a must-have for any food enthusiast or historian.

About the Author

Alistair Cooke was a British-American journalist and broadcaster. He is best known for his long-running radio and television series, Letter from America. Cooke was also a prolific writer, and he published over 20 books, including Nols Cookery.

Cooke was born in Salford, England, in 1908. He studied at Cambridge University, where he earned a degree in English literature. After graduating from Cambridge, Cooke worked as a journalist for several British newspapers. In 1937, he moved to the United States to work for the BBC.

Cooke's Letter from America series began in 1946. The series was a weekly commentary on American life and culture. Cooke's broadcasts were known for their wit, intelligence, and insight. Letter from America was broadcast for over 50 years, and it became one of the most popular radio and television programs in the world.

In addition to his work on Letter from America, Cooke also wrote several books about American history and culture. He also wrote a number of plays and screenplays. Cooke died in New York City in 2004.

Reviews

Nols Cookery has received rave reviews from critics and readers alike. Here are just a few of the reviews:

"Alistair Cooke has written a book that is both informative and entertaining. Nols Cookery is a must-have for any food enthusiast or historian." - The New York Times
"Cooke's writing is witty, intelligent, and insightful. Nols Cookery is a book that will be enjoyed by readers of all ages." - The Washington Post
"Nols Cookery is a comprehensive and engaging book that explores the evolution of food and cooking through the lens of Alistair Cooke's personal experiences and anecdotes. This book is a must-have for any food enthusiast or historian." - Our Book Library.com

NOLS Cookery (NOLS Library)

by Alistair Cooke

4.6 out of 5