Author: Jakeman, Jane, Vaisey, David
Oxfordshire
Published on 31 October 2006 by Bodleian Library.
Hardback | 88 pages, 72 Illustrations, colour
246 x 171 x 13 | 456g
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.