Food and Cookery

in

Elizabethan and Early Stuart England

 

New Cookery Series Book Listing

Currently, all books in this series are $14 each

I've listed all the books and information that is available to me.

***Make sure to scroll down to the bottom of the page to see all the books**

 

 Vols

 Part 1: Equipment

 2
 The Culinary Stage: Buildings, Furniture, Fuel and Personnel
 

 Cookery Equipment

 3
 Culinary Materials

 4
Cast Cooking Vessels: Pots, Chafers and Posnets

 5
 Skillets, Kettles, and Pipkins

 6
 Pans, Cauldrons, Furnaces, Leads and Coppers

 7
Roasting, Grilling and Broiling Systems

 8
Fireplace Equipment and Chafing Dishes

9
Grinding and Separating Equipment

10
Miscellaneous Equipment and Kitchen Consumables

11
Storage, Transport and Water Supply
 

Dining Equipment

 12
Table Linens and Trenchers

13
Knives and Spoons

 14
Flatware

 15
Dining Room Equipment

16
Jugs and Bottles

17
Drinking Vessels
 

Specialist Equipment and Ingredients

 18
Brewing and Malting Equipment and Ingredients

19
Dairy Equipment and Products

20
Bread Making Equipment and Ingredients

 21
Butchery Equipment and Beef
 

Part 2: Ingredients
 

Meat

21
Butchery Equipment and Beef

 22
Medium Sized Animals

23
Game [including freshwater fish] and Animal Fats

24
Maritime Fish

25
Birds and Eggs
 

 Fruits and Vegetables

 26
 Vegetables 1: Grains and Pulses

27
Vegetables 2: Herbs, Sauces and Imports

28
Vegetables 3: Leaf Vegetabls and Melons

29
Vegetables 4: Roots, Flowers and Other Vegetables

30
Fruit 1: Apples and Pears

31
Fruit 2: Stoned Fruit: Cherries, Plums etc

32
Fruit 3: Other Top Fruit, Soft Fruit and Nuts

33
Dried Fruit and Seeds

 34
Spices

35
Sweeteners, Colourings and Scents

36
Condiments, Chemicals and Caffeines
 

Alcohol

37
Beer, Ale, Cider, Perry and Fruit Wines

38
Honey Based Drinks: Mead, Metheglin and Bragget

39
Wines and Spirits
   

 

 

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