This is an enthralling book part of which is dedicated to the history of food preparation and cook books, while another part is dedicated to old recipes.
Did you know that just a few centuries ago peacocks, swans and other birds with wonderful plumage had their skin with the feathers taken off and put aside while the bird was roasting, and that the cooked meat would then be re-dressed in its skin and feathers prior to being brought to the table? Did you know that sauces used to be made with more eggs than we, today, consume in a week or even month? The only question that is left unanswered is how our forefathers managed to survive on such extraordinarily rich diets and didn't die of heart failure during dinner!
I believe food writers, wine writers (there is a little something about beverages, too) and authors of historical novels would find this a truly useful book. For the rest of us its simply a very good read full of curious titbits of information.