(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath. Africa everyone finds themselves staring at

everyone finds themselves staring at an ingredient

takes the reader on a fascinating journey through the history and development of Malbec as well as the different terroirs of Mendoza where the grape has thrived so well

and positivity

sacred fare

small scrape to cloth at upper front cover

(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath. Africa everyone finds themselves staring atIllus. with wood engravings by Reynolds Stone. Cloth backed pink boards. First Edition. Cambridge: University Press, 1935. A collection of recipes written out in an elegant manuscript hand by a butler named Thomas Newington, for his mistress in Brighton, described by him as "the Palladium of Many Noble Familyes." The recipes include instructions on how to kill and roast a pig, how to spitchock eels, how to make "a friggace of rabbetts," etc. Minor