Adam Smyth: Early Modern Cookbooks, 5 January 2017
Show More Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen by Wendy Wall.
Pennsylvania, 328 pp., £53, November 2015, 978 0 8122 4758 9Show More
“... of rabbits and chickens, a leg of mutton boiled, three carps in a dish, a great dish of a side of lamb, a dish of roasted pigeons, a dish of four lobsters, three tarts, a lamprey pie (a most rare pie), a dish of anchovies, good wine of several sorts, and all things mighty noble and to my great content’. With such extensive meals it’s no wonder that early ...”