Food and Cookery
1550–1660
Specific types of dish
These books generally provide a comprehensive list of recipes on a particular type of dish such as Salads or Pies. They contain the majority if not all surviving printed recipes with lists of ingredients and modern interpretations.
1580–1660
| Title | Author(s) | No. of pages | Price |
|---|---|---|---|
| The Book of Salads. 1580-1660 | Stuart Peachey | 28p | £5 |
| The Book of Pies 1580-1660 A guide to period pies and tarts including pastry making. Includes modern interpretations for the major variants. 2 Volumes | Stuart Peachey | ||
| Volume 1: Meat Pies and Pastry. | 64p | £10 | |
| Volume 2: Fish, Dairy, Egg, Fruit and Vegetable Pies, Tarts and Florentines. | 64p | £10 | |
| The Book of Roasts 1580-1660 A comprehensive guide to period roasts. Includes sauces and stuffings | Stuart Peachey | 64p | £10 |
| The Book of Frying and Grilling 1580-1660 | Stuart Peachey | 52p | £8 |
| The Book of Biscuits and Cakes 1580-1660 | Stuart Peachey | 36p | £5 |
| The Book of Breads 1580-1660 | Stuart Peachey | 24p | £5 |
| The Book of Preserving Fruit 1580-1660 Preserves, conserves, marmalades, candies, dry fruit etc | Stuart Peachey | ||
| Volume 1: Apples -Oranges | 76p | £11 | |
| Volume 2: Peaches - Strawberries | 64p | £10 | |
| The Book of Comfit Making 1580-1660 Sugared pills | Stuart Peachey | 20p | £4 |
| The Book of Sausages 1580-1660 | Stuart Peachey | 12p | £3 |
| The Book of “Puddings” 1580-1660 Puddings as the term was known to the 17th century cook. These were not deserts but puddings in the sense of black puddings, hogs liver and rice puddings plus bag puddings and many more. | Stuart Peachey | 40p | £7 |
| The Book of Boiled Meats 1580-1660 | Stuart Peachey | ||
| Volume 1: Fish | 29p | £5 | |
| Volume 2: Mutton and Lamb | 28p | £5 | |
| Volume 3: Beef, Pork and Game | 32p | £6 | |
| Volume 4: Poultry and Wildfowl | 56p | £7 | |
| The Book of Pottages and Broths 1580-1660 | Stuart Peachey | 16p | £4 |