Synopsis
Using the considerable wealth of National Trust records from many properties, the author has provided a chronological guide to the art of dining. It covers ingredients (many no longer available today), preparation, cooking and presentation techniques quite different to modern practice.

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5.0 out of 5 stars Excellent cooking-history, 24 Jul 2003

By	KINDAHL ANETTE (Norrkoping Sweden) - See all my reviews

However, being a professional, I am a museum curator at a historical museum, I find this book both informative and inspiering and it's been truly helpful in my creating of both exhibitions and lectures at the museum but I'm sure this book with it's many beautiful illustrations and exciting recepies will be a hit for any person interested in cooking/food history!

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