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• Beebe, Ruth Anne

This compendium of Elizabethan recipes, gathered, annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also accessible to the modern chef. For, in addition to a rich selection of the original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. And there is much more to this cuisine than the expected meat and Shepherd's pie; here is fascinating advice on how herbs were used to flavor and preserve, how ale was brewed, and how to fry an egge as round as a ball. In addition to the recipes themselves, the book offers sample menus, a glossary, an index, and a host of elegant and wonderfully evocative period woodcuts.

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