Table of Contents

Introduction. 1. The Counting House. 2. Planning for Cooking. 3. Wood, Coals, Turves & Fires. 4. Water Supplies. 5. The Dairy. 6. The Brewhouse. 7. The Bakehouse. 8. The Pastry. 9. The Boiling House. 10. The Kitchen. 11. Kitchen Furniture. 12. Pottage Utensils. 13. Pottage Recipes. 14. Leaches. 15. Roasting. 16. Frying. 17. The Saucery. 18. The Confectionery and Wafery. 19. Planning Meals. 20. The Buttery and Pantry. 21. The Ewery. 22. Table Manners. 23. Dining in the Chamber. 24. Great Feasts. Bibliography. Notes in the text. Notes on the illustrations. Notes on the Recipes. Acknowledgements. Index.

About the Author

Peter Brears was former Director of the Leeds City Museum and is one of England's foremost authorities on domestic artifacts and historical kitchens and cooking technology.

Reviews

'This is an important and authoritative book' Constance B. Hieatt. 'A source of enlightenment and delight' Gastronomica.