Encouraged by Frances Bissell's recent statement that Robert May's was her favourite cookery book, I thought of the very small number I printed of the hardback version of this facsimile in 1994. There is no more important 17th-century work: written after a lifetime's professional experience; receptive to, but not dominated by foreign in-fluence; a master of the colourful recipe; prefaced by a cook's biography; 'a prototype of the modern cookery book' that excludes medical recipes, covers the whole gamut of cookery and ...
Read More
Encouraged by Frances Bissell's recent statement that Robert May's was her favourite cookery book, I thought of the very small number I printed of the hardback version of this facsimile in 1994. There is no more important 17th-century work: written after a lifetime's professional experience; receptive to, but not dominated by foreign in-fluence; a master of the colourful recipe; prefaced by a cook's biography; 'a prototype of the modern cookery book' that excludes medical recipes, covers the whole gamut of cookery and includes illustrations to clarify points in the text. This is a facsimile of the 1685 edition, incorporating Robert May's last amendments from 1665. There is a useful biographical introduction, a graceful foreword by Alan Davidson, and a full glossary.
Read Less
Add this copy of The Accomplisht Cook (1665-85) to cart. $55.00, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Prospect Books.
