The accomplisht cook
A 1660 cookery book by Robert May. In contrast to all the cookery writings of the period, presenting recipes from the pens of amateurs, or women, or being just someone's household notes, this volume was written by a professional, what made it the most important and valuable cookery book of the time. Along with the recipes of every-day meals of the Nobility, the author offers a number of spectacular, extravagant dishes designed to be served at grand banquets (pies with a live animal – a frog or a bird – inside). In addition, the book contains some facts about May's life and work, a useful glossary of words, terms and materials.
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