Food and Cookery
in
Elizabethan and Early Stuart England
New Cookery Series Volumes 57 – 76
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Volume 57: Puddings ISBN: 978-0-958164-541-3General Editor: Stuart PeachyPages: 40Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 58: Boiled Meats 1: Pottage and Souse ISBN: 978-1-85804-341-8General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 59: Boiled Meats 2: Mammals ISBN: 978-1-85804-342-5General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 60: Boiled Meats 3: Birds ISBN: 978-1-85804-342-43-2General Editor: Stuart PeachyPages: 53Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | |||
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Volume 61: Boiled Meats Part 4: Fish ISBN: 978-1-85804-361-6General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 62: Roast Meats: 1 Joints – Beef, Sheep, Pork and Deer ISBN: 978-1-85804-362-3General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 63: Roast Meats: 2 Whole Animals – Mammals, Birds and Fish ISBN: 978-1-85804-363-0General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 64: Fried Food ISBN: 978-1-85804-364-7General Editor: Stuart PeachyPages: 60Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | |||
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Volume 65: Grilled Dishes, Sausages, Composite Drinks and Miscellaneous Recipes ISBN: 978-1-85804-365-4General Editor: Stuart PeachyPages: 64Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 66: Vegetable Dishes – Salads, Fruit and Fungi ISBN: 978-1-85804-366-1General Editor: Stuart PeachyPages: 56Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 67: Marchpanes, Gingerbreads Comfits, Leach, Snow and Sugar Works ISBN: 978-1-85804-367-8-9General Editor: Stuart PeachyPages: 60Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 68: Biscuits and Sugar Breads ISBN: 978-1-85804-368-5General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | |||
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Volume 69: Preserving Fruit: 1 – Stoned Fruit and Soft Fruit ISBN: 978-1-85804-369-2General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 70: Preserving Fruit : 2 Pipped Fruit and Barberries ISBN: 978-1-85804-370-8General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 71: Candied Fruits, Dried Fruits and Suckets ISBN: 978-1-85804-371-5General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 72: Clear Cakes, Pastes, Conserves and Tart Stuffs ISBN: 978-1-85804-372-2General Editor: Stuart PeachyPages: 56Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | |||
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Volume 73: Marmalades, Quodinacks and Jellies ISBN: 978-1-85804-373-9General Editor: Stuart PeachyPages: 52Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 74: Lost Sheep: Addenda and Errata (Adendems and Errors) | Volume 75: Cookery Techniques ISBN: 978-1-85804-375-3General Editor: Stuart PeachyPages: 56Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | Volume 76: Abreviations, Bibliography and Conclusions ISBN: 978-1-85804-376-0General Editor: Stuart PeachyPages: 64Size: A5 Paperback (approx. 8 1/4″ x6″)Hand-produced & printed in England | |||