Contains over 50 recipes from the 18th century - all of which can be reproduced in the modern kitchen. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette. It explains how the rapid development of scientific and technological discoveries affected both the preparation of food and the quality of food itself.
- ISBN10 1850748691
- ISBN13 9781850748694
- Publish Date 31 December 1985
- Publish Status Out of Stock
- Out of Print 21 September 2009
- Publish Country GB
- Imprint English Heritage
- Edition REV ed.
- Format Hardcover
- Pages 96
- Language English