Cooking & Dining in Tudor & Early Stuart England

The first volume of Peter Brears' history of English cookery covered the Middle Ages and won the Andre Simon Award for the best food book of 2009. This book, over ten years in the writing treats a period in English history when new foods were being introduced from the New World, and new styles of cooking were being adopted from France and Italy. Uniquely, the author combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that ...