Hardcover
1685 · London
by May, Robert
London: Obadiah Blagrave at the Bear and Star in St. Pauls Church Yard, 1685. Fifth Edition. Hardcover. Brown speckled calf, raised bands, title in gilt on spine. . [2], [30], 461, [10], [9]. 19 x 12 cm. Misnumbered pages: 70-71 (as 80-81), 74-75 (84-85), 78-79 (88-89), 257-272 (261-276), 323 (32), 396 (393). Two folding plates between 224 & 225 (torn but present) and between 240 & 241. Title page: Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language. Expert and ready Ways for the Dressing of all Sorts of FLESH, FOWL, and FISH, with variety of SAUCES proper for each of them; and how to raise all manner of Pastes; the best Directions for all sorts of Kickshaws, also the Terms of CARVING and SEWING. An exact account of all Dishes for all Seasons of the Year, with other A-la-mode Curiosities. The Fifth Edition, with large Additions throughout the whole works: besides two hundred Figures of several Forms for all manner of bak'd Meats, (either Flesh, or Fish) as, Pyes Tarts, Custards; Cheesecakes, and Florentines, placed in Tables, and directed to the Pages they appertain to.
Praised by food historians and chefs, The Accomplisht Cook is a comprehensive source for understanding the culinary practices and tastes of 17th-century England. The noted culinary historian, Alan Davidson, refers to this book as "the first full-scale English cookery book". May's book reflects the culinary practices of the upper classes during the tumultuous period in English history - spanning the Commonwealth of Oliver Cromwell and the Restoration of Charles II. During this period, English food was for the first time influenced by the cooking of the French privileged class although the trademark English roasting of meats remained a principal part of the cuisine. May spent many years in France and was well acquainted with the French, Spanish, and Italian languages. Most of the recipes seem to be May's own although he mentions and draws upon a number of recipes from The Queens Closet Opened, The Perfect Cook, A True Gentlewoman's Delight, and maybe Scappi. Robert May published this book at the end of his long, illustrious career. Trained in England and France, May worked for dozens of patrons; as he addresses this in a chapter at the beginning of his book: A short Narrative of Some Passages of the Authors Life.
Approximately 1300 recipes organized in 24 sections covering boiled and roast meats, salads, puddings, sauces, pies, fish and other dishes for fish-days. The last two sections contain recipes for the sick and advice about the feeding of poultry. There are also bills of fare for "every Season in the Year" including suggestions fro All-Saints-Day, Christmas Day, New Years Day, and a bill of fare "formerly used in Fasting days and in Lent". Book plate of Jill Norman, culinary historian, author, and Elizabeth David's editor. Previous owner's signature on front end paper: Hanah Tylden, Her Book 1699 (we found a Hanah Tylden living in London and attending the Church of England during this period). Title page is rubbed through at the date (1685). Pages toned at edges. Rebound during the 20th century. [NOTAKER 543.7] [OXFORD 75] [BITTING 318] (Inventory #: 4552)
Praised by food historians and chefs, The Accomplisht Cook is a comprehensive source for understanding the culinary practices and tastes of 17th-century England. The noted culinary historian, Alan Davidson, refers to this book as "the first full-scale English cookery book". May's book reflects the culinary practices of the upper classes during the tumultuous period in English history - spanning the Commonwealth of Oliver Cromwell and the Restoration of Charles II. During this period, English food was for the first time influenced by the cooking of the French privileged class although the trademark English roasting of meats remained a principal part of the cuisine. May spent many years in France and was well acquainted with the French, Spanish, and Italian languages. Most of the recipes seem to be May's own although he mentions and draws upon a number of recipes from The Queens Closet Opened, The Perfect Cook, A True Gentlewoman's Delight, and maybe Scappi. Robert May published this book at the end of his long, illustrious career. Trained in England and France, May worked for dozens of patrons; as he addresses this in a chapter at the beginning of his book: A short Narrative of Some Passages of the Authors Life.
Approximately 1300 recipes organized in 24 sections covering boiled and roast meats, salads, puddings, sauces, pies, fish and other dishes for fish-days. The last two sections contain recipes for the sick and advice about the feeding of poultry. There are also bills of fare for "every Season in the Year" including suggestions fro All-Saints-Day, Christmas Day, New Years Day, and a bill of fare "formerly used in Fasting days and in Lent". Book plate of Jill Norman, culinary historian, author, and Elizabeth David's editor. Previous owner's signature on front end paper: Hanah Tylden, Her Book 1699 (we found a Hanah Tylden living in London and attending the Church of England during this period). Title page is rubbed through at the date (1685). Pages toned at edges. Rebound during the 20th century. [NOTAKER 543.7] [OXFORD 75] [BITTING 318] (Inventory #: 4552)
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