Historic Reprints
Sallets, Humbles & Shrewsbery Cakes
This compendium of Elizabethan recipes, gathered, annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also accessible to the modern chef.
Food, Cookery, and Dining in Ancient Times
Written in 1853 by a flamboyant Frenchman, the Pantropheon covers many different aspects of food and its preparation in ancient times.
Eating With The Victorians
The story of Victorian meals is set out in the chapters of this boo. It is arranged meal by meal, throughout the day, from breakfast to supper, and offers a new and revealing look at life in Victorian Britain.




