The volume editor, Ivan Day, is an independent social historian of food culture and also a professional chef and confectioner. He runs practical courses on all aspects of British and Italian food history and is also the author of a number of books and many papers on the history of food and has curated many major exhibitions on food history in the UK, US and Europe.

• Table of ContentsIntroductory MaterialIntroduction v, Ivan DayBibliography xxivNotes xxviMain TextThe Art of Cookery xxixPreface xxxiIndexOriginal Index xxxxvRecipes 1Menus 323Glossary 357

The volume editor, Ivan Day, is an independent social historian of food culture and also a professional chef and confectioner. He runs practical courses on all aspects of British and Italian food history and is also the author of a number of books and many papers on the history of food and has curated many major exhibitions on food history in the UK, US and Europe.

• Table of ContentsIntroductory MaterialIntroduction v, Ivan DayBibliography xxivNotes xxviMain TextThe Art of Cookery xxixPreface xxxiIndexOriginal Index xxxxvRecipes 1Menus 323Glossary 357

The volume editor, Ivan Day, is an independent social historian of food culture and also a professional chef and confectioner. He runs practical courses on all aspects of British and Italian food history and is also the author of a number of books and many papers on the history of food and has curated many major exhibitions on food history in the UK, US and Europe.

• Table of ContentsIntroductory MaterialIntroduction v, Ivan DayBibliography xxivNotes xxviMain TextThe Art of Cookery xxixPreface xxxiIndexOriginal Index xxxxvRecipes 1Menus 323Glossary 357