The accomplisht cook

Delving into the culinary arts of the 17th century, this book showcases an extensive collection of recipes and cooking techniques. Robert May, a renowned chef of his time, emphasizes both the art and science of cooking, providing insights into the preparation of various dishes, from meats to desserts. The text also reflects the social customs and dining practices of the era, making it a valuable resource for both culinary enthusiasts and historians interested in the evolution of gastronomy.