Well-researched and beautifully illustrated.
Takes us into a different age, one in which England has broken from the Pope in Rome and is increasingly at the hub of world trade, which is reflected in the food consumed. It also makes the interesting point that the invention of printing made this the age of the first cookery books. And to add extra spice, the authors have centred each chapter on a theme suggested in Shakespeare's plays, such as the banquet scene in Macbeth.
The Good Book Guide
From quince marmalade to mallard and onions, from cider syllabub to salmon in sorrel sauce, all Elizabethan culinary life is here and the overall presentation is a triumph: it's lavishly illustrated and beautifully designed.
Pleasant to handle, to browse through ... and to read, with food history both to entertain and inform, it should whet the appetite of those who wish to know more about food in Shakespeare's time.
Petit Propos Culinaires