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The Accomplisht Cook (Paperback, Revised ed.)
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The Accomplisht Cook (Paperback, Revised ed.)
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The Accomplisht Cook was first published in 1660 and this is a
facsimile of the 1685 edition. Robert May was cook to the
aristocracy of Royalist England; born in the year of the Armada;
trained by his own father, then by powerful patrons in Paris;
before apprenticeship in London with the cook to the Star Chamber.
In the course of a long life, working almost exclusively for fellow
Catholics and Royalists, he absorbed all the most fashionable
tendencies at large in the kitchens of England. 'By its sheer size
and comprehensive scope Robert May's book eclipsed its
predecessors,' writes Alan Davidson in his foreword. Here is the
most complete portrait of English cooking as it was when Charles II
was restored to the throne, as well as before 'the unhappy and
cruel disturbances' of the Civil War, in 'those golden days of
peace and hospitality,' as the author puts it, 'when you enjoyed
your own.' This edition has an excellent biographical introduction
by Marcus Bell, revealing new facts about Robert May's life, a
graceful foreword by Alan Davidson and a full glossary of
contemporary terms. This new reprint of Prospect's edition of 2000
is part of the series 'The English Kitchen' and sits alongside and
in similar format to other works, ancient and modern, on the
history of English cookery.
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