Food and Cookery in Elizabethan and Early Stuart England
This major new series will consist of 5 multi volume parts:
- Cookery and Dining Equipment
- Ingredients
- Who Ate What, When and Where
- Recipes
- Appendices
Price £9 per volume Ordering details are here. Availability is noted in the table. Ordering details
| Vol. | Title | Availability |
|---|---|---|
| Part 1: Cookery and Dining Equipment | ||
| 1 | The Evidence, Time and Measures | |
| 2 | The Stage: Buildings, Furniture, Fuel and Staff Cookery Equipment | |
| 3 | Culinary Materials | available |
| 4 | Cast Cooking Vessels: Pots, Chafers and Posnets . | available |
| 5 | Skillets, Kettles, and Pipkins | available |
| 6 | Pans, Cauldrons, Furnaces, Leads and Coppers | available |
| 7 | Roasting, Grilling and Broiling Systems | available |
| 8 | Fireplace Equipment and Chafing Dishes | available |
| 9 | Grinding and Separating Equipment | available |
| 10 | Miscellaneous Equipment and Kitchen Consumables | available |
| 11 | Storage, Transport and Water Supply | available |
| Dining Equipment | ||
| 12 | Table Linens and Trenchers | |
| 13 | Knives and Spoons | available |
| 14 | Flatware | available |
| 15 | Dining Room Equipment | available |
| 16 | Jugs and Bottles | available |
| 17 | Drinking Vessels | available |
| Specialist Equipment | ||
| 18 | Brewing and Malting Equipment | available |
| 19 | Dairy Equipment and Products | |
| 20 | Bread Making Equipment | |
| 21 | Meat Processing Equipment and Butchery | |