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The Art of Cookery is the only book of its kind to have come out of an English religious community. It is also that very rare thing, a cookery book of...Lees meer
William Verrall was master of the White Hart, an important coaching station on the High Street of Lewes, Sussex in the middle of the 18th Century. He ...Lees meer
The Art of Cookery is the only book of its kind to have come out of an English religious community. It is also that very rare thing, a cookery book of...Lees meer
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 feast...Lees meer
An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded ...Lees meer
Baron Justus von Liebig was one of the greatest organic chemists of the nineteenth century. When his book The Chemistry of Food was translated into En...Lees meer
Published in 1651, this revolutionary recipe book represents a move away from peasant traditions, and lays the foundations of classic French cuisine. ...Lees meer
M.K. Samuelson, realising that there was no collection of Sussex recipes, set about making her own. This was first published in 1937 but World War II ...Lees meer