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A review of cluttered cookbook shelves reveals a surfeit of fetchingly illustrated, full-color books of contemporary cuisine, and a shocking lack of titles dealing with the real history of gastronomy. This compendium of Elizabethan recipes, gathered and annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also usable. In addition to a rich selection of the transcribed original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. 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 egg as round as a ball." In addition to the recipes, the book offers sample menus, a glossary, an index, and a host of elegant and wonderfully evocative period woodcuts all printed in red.

Acetaria: A Discourse of Sallets is presented here in a high quality paperback edition. This popular classic work by John Evelyn is in the English language, and may not include graphics or images from the original edition. If you enjoy the works of John Evelyn then we highly recommend this publication for your book collection.

Traditional recipes, thoroughly updated, for flummeries, slumps, sallets, chowders, pies, and more.

Tired of the same old tourist traps? Whether you’re a visitor or a local looking for something different, let Kentucky Off the Beaten Path show you the Bluegrass State you never knew existed.Soothe your ailments and your hunger with the healing properties of poke at the Poke Sallet Festival; take an expedition through Walt Whitman’s “vale of the Elkhorn” in a canoe; or stay in your own personal concrete teepee in Cave City.Visit the incredible collection of fossils on display at Big Bone Lick State Park, in an area where colossal mammals came to lick salt (and sulfur) more than 10,000 years ago.So if you’ve “been there, done that” one too many times, get off the main road and venture Off the Beaten Path.

Presents Southern style recipes for soups, meat and vegetable dishes, breads, and desserts, including specialties such as poke sallet and corn pone