Robert May

Robert May (1588-1664) was an influential English chef and cookbook author who helped establish professional culinary standards in 17th century England. His landmark work "The Accomplisht Cook" (1660) stands as the first comprehensive collection of English recipes, featuring detailed instructions for soups, broths, pies, and various other dishes. May's culinary education began at age ten when he was sent to Paris for five years of formal chef training, sponsored by Lady Dormer. Upon returning to England, he completed his apprenticeship in London under Arthur Hollinsworth, cook to the Grocer's Hall and Star Chamber, before joining his father as one of five cooks at Ascott Park. Throughout his career, May served as chef to thirteen households of English nobility, including many Catholic families, until the English Civil War disrupted aristocratic life. His most notable position was as chef at Cowdray House in Sussex, where he worked for Sir Anthony Browne during the mid-1630s. May's professional experience and technical expertise are reflected in "The Accomplisht Cook," which contains over 900 recipes and remains a valuable historical record of 17th-century English cuisine. The book demonstrates the growing sophistication of English cooking during this period and the influence of French culinary techniques on English kitchen practices.

Reviews of Robert May focus primarily on "The Accomplisht Cook," with readers appreciating its historical value and detailed documentation of 17th-century English cooking methods. Readers highlighted: - Clear, practical instructions that remain understandable today - Extensive coverage of period cooking techniques - Historical context provided for recipes - Insights into aristocratic dining customs - Precise measurements and cooking times Common criticisms: - Archaic language can be difficult to follow - Ingredients and methods often impractical for modern cooks - Limited availability of physical copies - Poor quality of some digital reproductions Online Ratings: Goodreads: 4.0/5 (42 ratings) Amazon: 4.2/5 (15 ratings) One food historian noted: "May's recipes offer remarkable precision for their time." A home cook commented: "Found the recipes fascinating but impossible to recreate without a proper Tudor kitchen." Note: Review data is limited due to the historical nature of the work and relatively few modern editions in circulation.

The Accomplisht Cook This comprehensive 17th-century cookbook contains over 900 recipes covering English cuisine including soups, broths, pies, and various dishes, documenting professional cooking techniques of the period.

Hannah Glasse chronicled 18th century British cooking methods and produced "The Art of Cookery Made Plain and Easy" in 1747. Her practical approach to recipe writing and household management mirrors May's detailed instructional style.

François Pierre La Varenne authored "Le Cuisinier François" in 1651, establishing foundations for classical French cuisine and professional cooking standards. His work shares May's emphasis on technique and represents the same era of culinary development.

Gervase Markham wrote "The English Huswife" in 1615, covering cooking alongside other household arts in early 17th century England. His work provides context for the same period as May and addresses similar audiences among the English gentry.

Patrick Lamb served as royal chef to multiple English monarchs and published "Royal Cookery" in 1710, focusing on sophisticated dishes for wealthy households. His professional background and detailed documentation of upper-class English cuisine parallel May's experience and writing style.

Joseph Cooper worked as a cook for Charles I and published "The Art of Cookery Refined and Augmented" in 1654. His recipes reflect the same period of English culinary development as May's work and demonstrate similar French influences on British cooking.