Ralph Ayres' Cookery Book

Discover the culinary delights of the 18th century with Ralph Ayres' Cookery Book, authored by Ralph Ayres, who served as head cook at New College in the 1770s. Published by the Bodleian Library in 2006, this hardback edition spans 88 pages filled with delightful recipes that showcase historical dishes like Quaking Pudding and the renowned Oxford Sausages.

This book offers a unique glimpse into the flavors and cooking techniques of a bygone era, making it a must-have for social and culinary historians, as well as enthusiasts of traditional cooking. Step into the past and explore the intriguing world of 18th-century cuisine through the eyes of Ralph Ayres. Whether you're looking to try your hand at historical recipes or simply want to enrich your culinary knowledge, this cookery book is the perfect addition to your collection!