Including over 30 recipes from the 17th century, this book also reveals the turbulent history of this troubled time when the country cast off its medieval traditions. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way people cooked and ate their m[...]

The first volume of Peter Brears' history of English cookery covered the Middle Ages. It was so good that it won outright the Andre Simon Award for the best food book of 2009. This will be even better. It treats of an heroic period in English history when new foods were reaching our shores from the [...]