THE Accomplisht Cook, OR THE ART & MYSTERY OF COOKERY. – 1685
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“The Accomplisht Cook” by Robert May, published in 1660, remains the most ambitious English cookery book of its time. It organizes hundreds of recipes into 24 logical sections, covering everything from roasting meats to the preparation of fish, eggs, and artichokes. May’s work is a landmark of the Commonwealth period, blending traditional medieval customs with European innovations while introducing American ingredients like potatoes and turkey to the English kitchen.
"The Accomplisht Cook", first published in 1660 by Robert May, stands as one of the most ambitious and influential culinary manuals of the 17th century. As the largest cookery book in England at the time of its release, it organizes hundreds of recipes into 24 logical sections, covering everything from roasting meats and preparing fish to intricate pastries and "kickshaws."
May's work is a masterpiece of its era, blending enduring medieval culinary customs with emerging European influences. It is notable for featuring ingredients newly arrived from the Americas, such as potatoes and turkey, and for offering an "exact account of all dishes for all seasons of the year." This edition, approved by the author's fifty-five years of experience, provides a fascinating glimpse into the high-status dining of the period.
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