{"id":545,"date":"2024-01-30T17:15:11","date_gmt":"2024-01-30T17:15:11","guid":{"rendered":"https:\/\/www.sykessutler.com\/?page_id=545"},"modified":"2024-07-07T00:22:15","modified_gmt":"2024-07-07T00:22:15","slug":"new-cookery-series-volumes-57-76","status":"publish","type":"page","link":"https:\/\/www.sykessutler.com\/index.php\/books\/new-cookery-series-volumes-57-76\/","title":{"rendered":"New Cookery Series Volumes 57- 76"},"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 57 – 76<\/b><\/h1>
Currently, all pamphlet books in this series are $16 each<\/strong><\/span><\/center>
Except for Volumes 47, 48 & 49 which are $44 each<\/strong><\/span><\/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>
\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td><\/tr>

Volume 57: Puddings<\/span><\/b><\/p>

ISBN: 978-0-958164-541-3<\/address>
General Editor: Stuart Peachy<\/address>
Pages: 40<\/address>
Size: A5 Paperback (approx. 8 1\/4″ x6″)<\/address>
Hand-produced & printed in England<\/address><\/td>
\u00a0<\/td>

Volume 58: Boiled Meats 1: Pottage and Souse<\/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>
\u00a0<\/td>

Volume 59: Boiled Meats 2: Mammals<\/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>
\u00a0<\/td>

Volume 60: Boiled Meats 3: Birds<\/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>
\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td><\/tr>
\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td><\/tr>

Volume 61: Boiled Meats Part 4: Fish<\/span><\/b><\/p>

ISBN: 978-1-85804-361-6<\/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>
\u00a0<\/td>

Volume 62: Roast Meats: 1 Joints – Beef, Sheep, Pork and Deer<\/span><\/b><\/p>

ISBN: 978-1-85804-362-3<\/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>
\u00a0<\/td>

Volume 63: Roast Meats: 2 Whole Animals – Mammals, Birds and Fish<\/span><\/b><\/p>

ISBN: 978-1-85804-363-0<\/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>
\u00a0<\/td>

Volume 64: Fried Food<\/span><\/b><\/p>

ISBN: 978-1-85804-364-7<\/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><\/tr>
\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td><\/tr>
\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td><\/tr>

Volume 65: Grilled Dishes, Sausages, Composite Drinks and Miscellaneous Recipes<\/span><\/b><\/p>

ISBN: 978-1-85804-365-4<\/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>
\u00a0<\/td>

Volume 66: Vegetable Dishes – Salads, Fruit and Fungi<\/span><\/b><\/p>

ISBN: 978-1-85804-366-1<\/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>
\u00a0<\/td>

Volume 67: Marchpanes, Gingerbreads Comfits, Leach, Snow and Sugar Works<\/span><\/b><\/p>

ISBN: 978-1-85804-367-8-9<\/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>
\u00a0<\/td>

Volume 68: Biscuits and Sugar Breads<\/span><\/b><\/p>

ISBN: 978-1-85804-368-5<\/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>
\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td><\/tr>
\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"<\/td><\/tr>

Volume 69: Preserving Fruit: 1 – Stoned Fruit and Soft Fruit<\/span><\/b><\/p>

ISBN: 978-1-85804-369-2<\/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>
\u00a0<\/td>

Volume 70: Preserving Fruit : 2\u00a0 Pipped Fruit and Barberries<\/span><\/b><\/p>

ISBN: 978-1-85804-370-8<\/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>
\u00a0<\/td>

Volume 71: Candied Fruits, Dried Fruits and Suckets<\/span><\/b><\/p>

ISBN: 978-1-85804-371-5<\/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>
\u00a0<\/td>

Volume 72: Clear Cakes, Pastes, Conserves and Tart Stuffs<\/span><\/b><\/p>

ISBN: 978-1-85804-372-2<\/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><\/tr>
\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td><\/tr>
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\"\"<\/td>\u00a0<\/td>\"\"<\/td>\u00a0<\/td>\"\"\u00a0<\/td>\u00a0<\/td>\"\"<\/td><\/tr>

Volume 73: Marmalades, Quodinacks and Jellies<\/span><\/b><\/p>

ISBN: 978-1-85804-373-9<\/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>
\u00a0<\/td>Volume 74: Lost Sheep: Addenda and Errata (Adendems and Errors)<\/span><\/b><\/td>\u00a0<\/td>

Volume 75: Cookery Techniques<\/span><\/b><\/p>

ISBN: 978-1-85804-375-3<\/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>
\u00a0<\/td>

Volume 76: Abreviations, Bibliography and Conclusions<\/span><\/span><\/p>

ISBN: 978-1-85804-376-0<\/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>
\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td>\u00a0<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Food and Cookery in Elizabethan and Early Stuart England New Cookery Series Volumes 57 – 76 Currently, all pamphlet books in this series are $16 eachExcept for Volumes 47, 48 & 49 which are $44 eachI’ve listed all the books and information that is available to me.***Make sure to scroll down to the bottom of […]<\/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-545","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/545","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=545"}],"version-history":[{"count":58,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/545\/revisions"}],"predecessor-version":[{"id":964,"href":"https:\/\/www.sykessutler.com\/index.php\/wp-json\/wp\/v2\/pages\/545\/revisions\/964"}],"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=545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}