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''The Cookery Book of Lady Clark of Tillypronie'' is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie, Scotland, and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband. The book is considered a valuable compilation of Victorian era recipes. Lady Clark obtained the recipes by asking hostesses or cooks, and then testing each one at Tillypronie. She documented each recipe's source with the name of her source, and often also the date. There is comprehensive coverage of plain British cooking, especially of meat and game, but the book has sections on all aspects of contemporary cooking including bread, cakes, eggs, cooking for invalids, jams, pies, sauces, sweets (puddings) and vegetables. She had lived in Italy and France, and the cuisines of these countries are represented by many dishes, as is Anglo-Indian cooking with a section called "Curries". The book was enjoyed by Virginia Woolf and acted as a source of inspiration to the cookery writer Elizabeth David. ==Context== Tillypronie is a Victorian era house between Ballater and Strathdon in Scotland, just east of the Cairngorms National Park, overlooking the valley of the River Dee; the gardens are open to the public.〔(【引用サイトリンク】url=http://www.scotlandsgardens.org/gardens/garden/0d202cc7-3093-478c-995b-999801042ad5 )〕 Lady Clark collected thousands of recipes for her own use between 1841 and 1897;〔 among her house-guests in the 1870s was Henry James, who commented in a letter "I bless the old house on the mountain and its genial and bountiful tenants". Lady Clark was married to the diplomat Sir John Forbes Clark, second baronet.〔‘CLARK, Sir John Forbes’, ''Who Was Who'', A & C Black, 1920–2015; online edition, Oxford University Press, 2014. http://www.ukwhoswho.com/view/article/oupww/whowaswho/U184724. Retrieved 19 December 2014] 〕 Sir John worked in Paris (seeing the 1848 revolution there), moving to Brussels in 1852 and Turin from 1852 to 1855; he married Charlotte in 1851.〔 Living in Europe gave Lady Clark a detailed insight into Italian and French cooking – there are five recipes for Tartare sauce; and she was well informed about Anglo-Indian cookery, with dishes such as "Rabbit Pish-pash".〔 Her approach was to ask her hostess or the cook how any interesting or unusual dish was made, and then to try out the recipe back at Tillypronie to ensure that it worked.〔(【引用サイトリンク】url=http://www.abebooks.co.uk/9781870962100/Cookery-Book-Lady-Clark-Tillypronie-1870962109/plp )〕 After Lady Clark's death in 1897, her widower invited Catherine Frances Frere (1848–1921), daughter of Sir Henry Bartle Frere, to assemble them into a book, asking:〔 Frere was born in Malcolm Peth, Bombay on 25 September 1848. In later life she lived in Westbourne Terrace, London. The ''Cookery Book'' was not Frere's first publication; at the age of 20 she had illustrated her sister Mary's book, ''Old Deccan Days, Or, Hindoo Fairy Tales Current in Southern India'', a compilation of folk tales; their father was at the time Governor of Bombay. The book was popular, going into four editions between first publication in 1868 and 1889.〔(【引用サイトリンク】url=http://www.goodreads.com/book/show/16231364-old-deccan-days-or-hindoo-fairy-tales-current-in-southern-india )〕 In the Preface to the ''Cookery Book'' she denies "the special knowledge of cookery with which Sir John so kindly credits me", but admits she has always been interested in the "study", and that she had seen "two other cookery books through the press for my friend the late Miss Hilda Duckett": these were ''Hilda's Where is it? of Recipes'' (1899) and ''Hilda's Diary of a Cape Housekeeper'' (1902), both published by Chapman and Hall; but Frere's name had not appeared on their title pages.〔Frere, 1909. pp. viii–ix〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「The Cookery Book of Lady Clark of Tillypronie」の詳細全文を読む スポンサード リンク
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