Acetaria: A Discourse of Sallets By: John Evelyn (1620-1706)
In "Acetaria: A Discourse of Sallets" by John Evelyn, readers are introduced to an extraordinary and timeless culinary work that transcends its era. Originally published in 1699, this book delves into the realm of salad preparation and offers a comprehensive exploration of this often-overlooked culinary art form. Beyond its historical significance, this book serves as a treasure trove of wisdom and inspiration for modern-day food enthusiasts. Evelyn's skillful prose invites readers into the world of salads and vegetables like never before. From the opening pages, it becomes evident that he possesses an in-depth knowledge of horticulture and a keen eye for selecting the finest ingredients. His enthusiasm for the subject matter shines through as he meticulously describes the various types of greens, roots, and herbs that form the foundation of his innovative recipes. The author's emphasis on simplicity and natural flavors is refreshing. In an era of complex and extravagant dining, Evelyn reminds us of the innate beauty found in simplicity. He advocates for the use of organic and seasonal produce while encouraging readers to embrace the inherent flavors of each ingredient, rather than masking them with heavy dressings or overcomplicated techniques. Aside from the practical aspect of salad creation, "Acetaria" also serves as a delightful window into the lifestyle and tastes of the late 17th century. Evelyn's extensive knowledge of herbs, remedies, and the medicinal properties of various ingredients provides a fascinating glimpse into the cultural and historical context of the time. This book is not just a mere collection of recipes; it showcases a philosophy of healthy living and the unquestionable link between diet and wellbeing. Despite being written centuries ago, Evelyn's words have an enduring relevance that transcends time. His emphasis on the importance of fresh, natural ingredients and the inventive ways in which he combines them provide inspiration for today's food lovers and chefs. With the recent focus on farm-to-table dining and the resurgence of interest in plant-based cuisine, this book has found new life as a guide for those interested in the wholesome and sustainable aspects of modern cooking. In conclusion, "Acetaria: A Discourse of Sallets" is a must-read for anyone with an appreciation for culinary history, a love for vibrant and healthy food, or a desire to connect with the past through the universal language of gastronomy. John Evelyn's expertise and passion shine through in every page, inviting readers to embark on a journey of discovery and to savor the beauty of simple, well-prepared salads. This book is a true treasure, ensuring that the legacy of Evelyn's wisdom endures for generations to come. First Page: [Illustration: Joannes Evelyn Arm^r] ACETARIA A DISCOURSE OF SALLETS By JOHN EVELYN, Esq. Author of the Kalendarium BROOKLYN , Published by the Women's Auxiliary , BROOKLYN BOTANIC GARDEN 1937 Printed in the United States of America Publisher's Note This edition of Acetaria is a faithful reprint of the First Edition of 1699, with the correction of a few obvious typographical errors, and those noted in the Errata of the original edition. Whereas no attempt has been made to reproduce the typography of the original, the spirit has been retained, and the vagaries of spelling and punctuation have been carefully followed; also the old style S [s] has been retained. Much of the flavour of Acetaria is lost if it is scanned too hurriedly; and one should remember also that Latin and Greek were the gauge of a man of letters, and if the titles and quotations seem a bit ponderous, they are as amusing a conceit as the French and German complacencies of a more recent generation. Foreword to Acetaria John Evelyn, famous for his "Diary," was a friend and contemporary of Samuel Pepys. Both were conscientious public servants who had held minor offices in the government... Continue reading book >>

Acetaria: A Discourse of Sallets By: John Evelyn (1620-1706)

In "Acetaria: A Discourse of Sallets" by John Evelyn, readers are introduced to an extraordinary and timeless culinary work that transcends its era. Originally published in 1699, this book delves into the realm of salad preparation and offers a comprehensive exploration of this often-overlooked culinary art form. Beyond its historical significance, this book serves as a treasure trove of wisdom and inspiration for modern-day food enthusiasts.

Evelyn's skillful prose invites readers into the world of salads and vegetables like never before. From the opening pages, it becomes evident that he possesses an in-depth knowledge of horticulture and a keen eye for selecting the finest ingredients. His enthusiasm for the subject matter shines through as he meticulously describes the various types of greens, roots, and herbs that form the foundation of his innovative recipes.

The author's emphasis on simplicity and natural flavors is refreshing. In an era of complex and extravagant dining, Evelyn reminds us of the innate beauty found in simplicity. He advocates for the use of organic and seasonal produce while encouraging readers to embrace the inherent flavors of each ingredient, rather than masking them with heavy dressings or overcomplicated techniques.

Aside from the practical aspect of salad creation, "Acetaria" also serves as a delightful window into the lifestyle and tastes of the late 17th century. Evelyn's extensive knowledge of herbs, remedies, and the medicinal properties of various ingredients provides a fascinating glimpse into the cultural and historical context of the time. This book is not just a mere collection of recipes; it showcases a philosophy of healthy living and the unquestionable link between diet and wellbeing.

Despite being written centuries ago, Evelyn's words have an enduring relevance that transcends time. His emphasis on the importance of fresh, natural ingredients and the inventive ways in which he combines them provide inspiration for today's food lovers and chefs. With the recent focus on farm-to-table dining and the resurgence of interest in plant-based cuisine, this book has found new life as a guide for those interested in the wholesome and sustainable aspects of modern cooking.

In conclusion, "Acetaria: A Discourse of Sallets" is a must-read for anyone with an appreciation for culinary history, a love for vibrant and healthy food, or a desire to connect with the past through the universal language of gastronomy. John Evelyn's expertise and passion shine through in every page, inviting readers to embark on a journey of discovery and to savor the beauty of simple, well-prepared salads. This book is a true treasure, ensuring that the legacy of Evelyn's wisdom endures for generations to come.

First Page:

[Illustration: Joannes Evelyn Arm^r]

ACETARIA

A DISCOURSE OF SALLETS

By JOHN EVELYN, Esq.

Author of the Kalendarium

BROOKLYN ,

Published by the Women's Auxiliary ,

BROOKLYN BOTANIC GARDEN

1937

Printed in the United States of America

Publisher's Note

This edition of Acetaria is a faithful reprint of the First Edition of 1699, with the correction of a few obvious typographical errors, and those noted in the Errata of the original edition. Whereas no attempt has been made to reproduce the typography of the original, the spirit has been retained, and the vagaries of spelling and punctuation have been carefully followed; also the old style S [s] has been retained. Much of the flavour of Acetaria is lost if it is scanned too hurriedly; and one should remember also that Latin and Greek were the gauge of a man of letters, and if the titles and quotations seem a bit ponderous, they are as amusing a conceit as the French and German complacencies of a more recent generation.

Foreword to Acetaria

John Evelyn, famous for his "Diary," was a friend and contemporary of Samuel Pepys. Both were conscientious public servants who had held minor offices in the government... Continue reading book >>

This book is in genre
Non-fiction

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