Ralph Ayres' Cookery Book |
|
| Editor:
| Jakeman, Jane |
| Introduction by:
| Vaisey, David |
| ISBN: | 978-1-85124-075-3 |
| Publication Date: | May 2006 |
| Publisher: | Bodleian Library
|
| Book Format: | Hardback |
| List Price: | USD $30.00USD $30.00 |
Book Description:
|
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.
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.