OP: Indian Cookery
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Southover Press, 1998 [1861]. Hardcover. Fine.
London’s Oriental Club opened in 1824 as a private social club for the growing number of British nationals involved in the Empire’s Indian arm. The chef de cuisine during its heyday, Richard Terry, took advantage of the city’s readily available spices and herbs to build a menu around the cuisine with which the nation was quickly falling in love.
Terry’s cookbook, Indian Cookery, appeared in 1861 and offers up a blend of distinctly South Asian dishes, specifically European ones, and others that present a merging. You’ll see mulligatawny soup, tamarind broiled fish, and “bullachong”—an apparent adaptation of shrimp paste—in addition to periwinkle curry, Normandy apple chutney, and bouillabaisse.
Period sources for Indian spices and other ingredients can be found among the advertisements at the rear.
Ours is a Fine copy of Southover Press’ 1998 facsimile, bound in navy cloth with gold stamping. 4.25" x 7".
