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Ralph Ayres' Cookery Book

Jane Jakeman
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      FORMAT: Hardback
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      Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.
      Format: Hardback CONTRIBUTORS: Jane Jakeman EAN: 9781851240753 COUNTRY: United Kingdom PAGES: WEIGHT: 462 g HEIGHT: 250 cm
      PUBLISHED BY: Bodleian Library DATE PUBLISHED: 2006-10-31 CITY: GENRE: COOKING / General, HISTORY / Europe / General WIDTH: 176 cm SPINE:

      Book Themes:

      Cookery / food and drink / food writing

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      Jane Jakeman is an Oxford author who edited another historical recipe book, the award-winning Kidder’s Receipts, for the Ashmolean Museum, Oxford
      Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.
      Format: Hardback CONTRIBUTORS: Jane Jakeman EAN: 9781851240753 COUNTRY: United Kingdom PAGES: WEIGHT: 462 g HEIGHT: 250 cm
      PUBLISHED BY: Bodleian Library DATE PUBLISHED: 2006-10-31 CITY: GENRE: COOKING / General, HISTORY / Europe / General WIDTH: 176 cm SPINE:

      Book Themes:

      Cookery / food and drink / food writing

      Customer Reviews

      Be the first to write a review
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      (0)
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      Jane Jakeman is an Oxford author who edited another historical recipe book, the award-winning Kidder’s Receipts, for the Ashmolean Museum, Oxford

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