Peter Brears

There's more attention paid to recipes than to other aspects of food history, so you can make several varieties of gruel, for example, or recreate an 18th-century tradesman's dinner. Nearly every page of text (not recipe) is illustrated.

I was disappointed because I'm more interested in the social and technological aspects of food, but this is a good start for people who are interested in cooking per se. It has a reasonable bibliography but it's not a scholarly book.

I love these great in-your-face northern cities. The photos in this book explain why and how Leeds has become a northern powerhouse.

An excellant read! Well researched and presented, Mr. Brearsbrings the daily domestic arts to life again.

I liked this book so much that this is actually the third copy I've bought. I have one in my personal library, I presented one to a friend upon his recognition as a member of the Order of the Laurel for Cooking. This third copy will be waiting on my shelves for a lucky someone!