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The accomplisht cook
Robert May
Robert May cooked for English nobility through civil war and restoration, and his 1660 masterwork shows a lost world of banquet cookery: pastry castles, elaborate roasts, and dishes dedicated to lords by name. The most ambitious English cookbook of its century, from a chef trained in France. Seventeenth century magnificence, course by course. Feast like a cavalier.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
62 chapters
- 1Accomplisht Cook,
- 2ART MYSTERY
- 3COOKERY.
- 4To the Right Honourable my Lord Montague, My Lord Lumley, and my Lord Dormer; and to the Right worshipful Sir Kenelme Digby, so well known to this Nation for their Admired Hospitalities.
- 5To the Reader of (my very loving Friend) Mr. Robert May his incomparable Book of Cookery.
- 6The most Exact, or A-la-mode Ways of Carving and Sewing.
- 7Directions for the order of carving Fowl.
- 8The Sewing of Fish.
- 9Bills of FARE for every Season in the Year; also how to set forth the MEAT in order for that Service, as it was used before Hospitality left this Nation.
- 10Page Numbering
- 11Spelling
- 12Catchwords
- 13CONTENTS
- 14Contents
- 15the ACCOMPLISHT COOK, or, The whole Art and Mystery of COOKERY, fitted for all Degrees and Qualities.
- 16Section I. Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, c.
- 17Barley Broth.
- 18Stewed Broth.
+ 44 more. The full contents open with the book.
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