{"id":241,"date":"2024-01-28T02:56:16","date_gmt":"2024-01-28T02:56:16","guid":{"rendered":"https:\/\/www.sykessutler.com\/?page_id=241"},"modified":"2024-06-25T16:24:41","modified_gmt":"2024-06-25T16:24:41","slug":"new-cookery-series-volumes-40-56","status":"publish","type":"page","link":"https:\/\/www.sykessutler.com\/index.php\/books\/new-cookery-series-volumes-40-56\/","title":{"rendered":"New Cookery Series Volumes 40- 56"},"content":{"rendered":"\t\t
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Food and Cookery<\/b><\/h3>

in<\/b><\/h3>

Elizabethan and Early Stuart England<\/b><\/h3>

New Cookery Series Volumes 40- 56<\/b><\/h1>
Currently, with three exceptions, all books in this series are $16 each<\/span><\/strong><\/center>
The three exeptions are Vol. 47, 48, and 49, which are $44 each<\/span><\/strong><\/center>
<\/center>
I’ve listed all the books and information that is available to me.<\/center>
***Make sure to scroll down to the bottom of the page to see all the books**<\/center>
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Volume 40: Diningwith the Commoner People<\/span><\/b><\/p>

ISBN: 978-1-85804-340-1<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 56<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 41: Dining in the Great Houses<\/span><\/b><\/p>

ISBN: 978-1-85804-341-8<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 42: Institutional Dining<\/span><\/b><\/p>

ISBN: 978-1-85804-342-5<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 43: Eating Out<\/span><\/b><\/p>

ISBN: 978-1-85804-342-43-2<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 53<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td><\/tr>
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Volume 44: Feasts, Festivals and Banquets<\/span><\/b><\/p>

ISBN: 978-1-85804-344-9<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 45: Diet<\/span><\/b><\/p>

ISBN: 978-1-85804-345-6<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 56<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 46: Supply Chain<\/span><\/b><\/p>

ISBN: 978-1-85804-346-3<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 56<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 47 $44: Recreating the Food of the English Elite (The Food of the Gentry and Upper Elite in Elizabethan and Early Stuart England) User Guide<\/span><\/b><\/p>

ISBN: 978-1-85804-347-0<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 224<\/address>
Size: Full Size color Book<\/address>
produced & printed in England<\/address><\/td><\/tr>
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Volume 48 $44: Drink and Drinking 1558-1660 (A Tippler’s Guide to Recreating the Drink and Drinking Habits of Elizabethan and Early Stuart England)<\/span><\/b><\/p>

ISBN: 978-1-85804-348-7<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 192<\/address>
Size: Full Size color Book<\/address>
produced & printed in England<\/address><\/address><\/td>
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Volume 49 $44: Recreating the Food of English Folk 1558-1660 (The Food of the Common People in Elizabethan and Early Stuart England) A User Guide<\/span><\/b><\/p>

ISBN: 978-1-85804-349-4<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 224<\/address>
Size: Full Size color Book<\/address>
produced & printed in England<\/address><\/address><\/td>
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Volume 50: Bread<\/span><\/b><\/p>

ISBN: 978-1-85804-350-0<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 60<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 51: Cold Meat Pies and Pastry<\/span><\/b><\/p>

ISBN: 978-1-85804-351-7<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 64<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td><\/tr>
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Volume 52: Hot Meat Pies<\/span><\/b><\/p>

ISBN: ISBN: 978-1-85804-352-4<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 53: Hot Fish and Fowl Pies and Non Meat Pies<\/span><\/b><\/p>

ISBN: ISBN: 978-1-85804-353-1<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 60<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 54: Tarts, Florentines and Kickshaws<\/span><\/b><\/p>

ISBN: ISBN: 978-1-85804-354-8<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Volume 55: Cakes, Cheesecakes and Pancakes<\/span><\/b><\/p>

ISBN: ISBN: 978-1-85804-355-5<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td><\/tr>
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Volume 56: Cream Based Recipes<\/span><\/b><\/p>

ISBN: ISBN: 978-1-85804-356-2<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 52<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
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Food and Cookery in Elizabethan and Early Stuart England New Cookery Series Volumes 40- 56 Currently, with three exceptions, all books in this series are $16 eachThe three exeptions are Vol. 47, 48, and 49, which are $44 eachI’ve listed all the books and information that is available to me.***Make sure to scroll down to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":24,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-241","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/comments?post=241"}],"version-history":[{"count":34,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/241\/revisions"}],"predecessor-version":[{"id":958,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/241\/revisions\/958"}],"up":[{"embeddable":true,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/24"}],"wp:attachment":[{"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/media?parent=241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}