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The Boke of Keruynge (The Book of Carving)
Wynken de Worde's elegant black-letter handbook, long out of print, remains a major source of information on the serving and eating of meals and feasts in the great houses of late medieval and early Tudor England. Southover's reprint carries a facsimile of the original text from Cambridge University...
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Cooking & Dining in Medieval England
The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the eq...
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Cooking & Dining in Tudor & Early Stuart England
The first volume of Peter Brears’ history of English cookery covered the Middle Ages and won the André 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...
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Cooking & Dining in the Victorian Country House
For centuries the food cooked in the country houses of Britain was the finest available, but during the reign of Queen Victoria (between 1837 and 1901), Britain experienced a period of development and expansion virtually unparalleled elsewhere or in any previous era. Based on technology and comme...
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Jellies & Their Moulds
Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. And jelly is a much bigger t...
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Traditional Food in Northumbria
This book offers an enticing mix of social and culinary history, discussion of culinary artifacts, excellent and well tested recipes, and informative and attractive line illustrations by the author.
The books opens with a survey of the inhabitants of the county: the pitmen; the farme... -
Traditional Food in Yorkshire
Peter Brears is one of the UK's most foremost food historians and authorities on domestic artifacts, historical kitchens and cooking technology who in this book turns his attention to the culinary traditions of the working classes in England's largest county.
This is a book for serio... -
Jellies & Their Moulds
Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events. And jelly is a much bigger t...