Cooking and Dining in Tudor and Early Stuart England

Discover the rich culinary heritage of England with "Cooking and Dining in Tudor and Early Stuart England" by Peter C. D. Brears. Set to be published in 2025, this comprehensive 670-page volume is a continuation of Brears' acclaimed exploration of English cookery, which previously garnered the prestigious Andre Simon Award for the best food book of 2009. In this meticulously researched work, Brears delves into a transformative era in English history, marked by the introduction of exotic ingredients from the New World and the influence of sophisticated cooking techniques from France and Italy. What sets this book apart is its unique blend of historical narrative and practical insights, offering readers a glimpse into the kitchens and dining halls where these culinary innovations took place. Perfect for food enthusiasts, historians, and anyone interested in the evolution of English cuisine, this book is an essential addition to your culinary library.