Hardback (31 Jan 2006)
Includes delivery to the United States
10+ copies available online - Usually dispatched within two working days
Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.
| ISBN: | 9781851240753 |
| Publisher: | Bodleian Library |
| Imprint: | Bodleian Library |
| Pub date: | 31 Jan 2006 |
| DEWEY: | 641.5942 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 86 |
| Weight: | 456g |
| Height: | 246mm |
| Width: | 171mm |
| Spine width: | 13mm |
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