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The accomplisht cook / or, The art & mystery of cookery

By Robert May
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Cooking & Drinking

About This Book

An exhaustive household manual compiling practical recipes and techniques for preparing meats, fowl, fish, sauces, pastes, pies, puddings, creams, and preserves, organized into numbered sections covering boiling, roasting, frying, baking, confectionery, and carving, plus bills of fare by season. It provides instructions for sauces, shellfish, fish pottages, egg and artichoke preparations, dietary recipes for the sick, poultry feeding, and pastry and molded forms, with prefatory material, dedications, and transcriber notes clarifying spelling and pagination.

About the Author

May, Robert portrait

Robert May

Robert May was a 17th-century English cook and author, best known for his influential work, "The Accomplisht Cook, or, The Art & Mystery of Cookery." This seminal cookbook, first published in 1660, is notable for its detailed recipes and insights into the culinary practices of the time. May's writing reflects the rich culinary traditions of England and showcases a variety of dishes, from elaborate feasts to everyday meals. His contributions to the culinary arts have made him a significant figure in the history of English cookery, and his work continues to be referenced by chefs and food historians today.

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