Books on 16/17th Cent. English Food


Stuart501 -The Armada Cookbook: Stuart Peachey. An introduction to late 16th and early 17th century cookery with recipes. - $10.00

Stuart502 -The Gourmet's Guide 1580-1660: Stuart Peachey. The very best of period cookery. The original recipes with modern interpretation. 60p - $16.00

Stuart503 - The Tipplers Guide to the Mid 17th Century: Stuart Peachy - A comprehensive guide as to the drink consumed and made, the law on drinking and a brief guide to drinking vessels. Includes many recipes. Identifies many of the wines used as ingredients in cookery. 84p $18.00

Stuart504 - Recipies from Miscelaneous Manuscripts 1420-1499: Robert Morris - 20p $7.00

Stuart505 - 15th Century Pies and Tarts: Robert Morris - 36p $10.00


These are other titles that I have in stock that are not part of the regular line of books:

  • The Mirror of Health 1450-1660 - Food, diet and medical theory. Jane Huggett. $14.00
  • The Widow's Treasury 1639 - A transcription of a public receipt book, mainly medicinal with some culinary and vetinary material $14.00
  • Food and Drink in Shakespears England. 44p $12.00
  • The Book of Biscuits and Cakes 1580-1660. Stuart Peachy 36p. $8.00
  • Food and Diet Among Franks and Anglo Saxons 410 AD to 1066 AD $6.00
  • Cookery Techniques and Equipment 1580-1660 Stuart Peachey (Two volumes) Vol. 1-Fuel and Cooking Methods and Equipment- including ovens, rasting, boiling, grilling etc. - Vol. 2 - Food preparation methods and equipment including grinding, sorting ,drying, cutting, colouring etc. $28.00
  • The Yeoman's Food 1580-1660 Stuart Peachey. A study of the diet of well to do Yoeman. 24p. $8.00
  • Early 17th Century Imported Foods Stuart Peachey. The origins and nature of imported foods in England. 32p. $10.00
  • The Book of Cheese 1580-1660 Stuart Peachey. The origins and nature of imported foods in England. $6.00
  • The Book of Salads 1580-1660 Stuart Peachey. 28p. $8.00
  • The Book of Pies 1580-1660 (Two volumes) Stuart Peachey. A guide to period pies and tarts including pastry making. Includes modern interpretations for the major variants.Vol. : Meat Pies and Pastry; Vol. 2: Fish , Dairy, Egg, Fruit and Vegetable Pies, Tarts and Florentines. Each book 64p. $24.00
  • The Book of Roasts 1580-1660 Stuart Peachey. A comprehensive guide to period roasts. Includes sauces and stuffings. 64p. $16.00
  • The Book of Breads 1580-1660 Stuart Peachey. 24p. $8.00
  • The Book of Biscuits and Cakes 1580-1660. Stuart Peachey. 36p. $10.00
  • The Book of Frying and Grilling 1580-1660 Stuart Peachey. 52p.$14.00
  • John Murrell's Two Books of Cookerie and Carving 1638 (Two volumes) Edited by Stuart Peachey. Book 1 contains recipes and menus, book 2 comprises a book of recipes and of carving and serving which also includes facinating sections on the roles of main household officials and rules of precedence. Much of the latter sections appeares based on an early 16th century work. Book 1-Recipes and Menues 44p.; Book 2-Recipes and Etiquette 56p. $26.00
  • The Ladies Closet Opened Edited by Stuart Peachey. The cookery recipes only from the original work dealing with a mixture of dairy, conserving and banqueting dishes. 32p. $8.00
  • The Book of "Puddings" 1580-1660 Stuart Peachey. Puddings as the term was known to the 17th century cook. These were not deserts but puddings in the sense of black puddings, hogs liver and rice puddings plus bag puddings and many more. 40p. $12.00
  • Arable Farming 1580-1660 (Two volumes) Rob Stuart. The crops and their cultivation, harvesting, storage and processing on the farm. Vol. 1-48p; Vol. 2-56p. $36.00
  • Orchard Management 1580-1660 Robert Morris. 36p. $10.00
  • Fruit Varieties Register 1580-1660 (Two volumes) Stuart Peachey. The register includes all period references to fruit varieties likely to have been found on the normal farms and gardesns of the period. This includes descriptions of appearance, picking times, keeping and cooking qualities etc where possible. The register also includes all original black and white illustractions of the varieties. Vol.1: Apples to Mulberries 52p; Vol. 2: Nectarines to Walnuts 60p. $28.00
  • 17th Century Vegetable Uses T. McSween. A brief guid to vegetables and their uses. 12p. $5.00
  • Recipes from Miscellaneous Manuscripts 1420-1499 Robert Morris. 20p. $7
  • The Complete Receipt Book of Ladie Elynor Fetiplace: Late Tudor/early Stuart. Never before published in full this is a 3 volume set transcription of the whole original text. About 90% of the work is household remedies from a country gentlewoman the remainder mainly culinary. $48
  • Civil War and Salt Fish Stuart Peachey. An analysis of the food and diet of the common man in war and peace in the mid 17th century. $12.00
  • The Medieval and Renaissance Spice Trade 1100-1560. Jonathan Davies. 28p. $10
  • Delightfull Daily Exercises for Ladies and Gentlewomen. John Murrell. Edited by Stuart Peachey. This work contains mainly banqueting rather than feast recipes, banquet layouts and interesting clues to cooking techniques. 1621. 48p. $12.00
  • A Closet for Ladies and Gentlewomen. 1636. Banqueting preserves, waters, some meicinal etc. Bootleg Press. 72p $18.00
  • The Ladies Closet Opened. Edited by Stuart Peachey. The cookery recipes only from the original work dealing with a mixture of dairy, conserving and banqueting dishes. 32p $10.00
  • The Building of the Green Valley. Stuart Peachey. (Book) The story of the 20 year reconstruction of an early modern historical agricultural landscape [The site for the BBC2's 12 part series Tales from the Green Valley] Heritage Marketing and Publications. $35
  • Tales of the Green Valley. [DVD] BBC2 - 12 part series on Rual Life and Food. 1620 $55
  • Tudor Dinner Party. [Video] PPC. Period cookery for the modern kitchen. $30
  • Tudor Cookery [Video] PPC. Period Cookery in a period kitchen $30