The Accomplisht Cook

The Accomplisht Cook, published in 1660 by Robert May, stands as the first English cookbook to organize recipes into 24 distinct sections. The volume contains extensive instructions for meat preparation, fish cookery, and various dishes including salads, puddings, and sauces, making it the largest English cookbook of its era. Robert May trained as a cook from age ten, studying in France and completing an apprenticeship in London before serving Catholic aristocratic employers. The book emerged during Oliver Cromwell's Commonwealth period and maintains originality in its content, avoiding the common practice of recipe plagiarism. The text spans traditional Medieval English cooking practices while incorporating newer ingredients from the Americas like potatoes and turkey. The organization includes specialized sections for different types of fish, eggs, and artichokes, with approximately one-fifth of the content dedicated to soups. The work represents a bridge between Medieval English cuisine and evolving European cooking traditions, documenting both established practices and culinary innovations of the 17th century.

Readers value this 1660 cookbook for its historical documentation of 17th century English cooking and dining customs. Many note it provides detailed recipes suitable for modern recreation, with clear instructions compared to other period cookbooks. Liked: - Practical measurements and cooking times - Descriptions of elaborate feasts and presentation - Includes both simple dishes and complex preparations - Cultural context through May's commentary Disliked: - Archaic language requires careful interpretation - Some ingredients no longer available - Measurements can be vague by modern standards - Dense text formatting in original editions Ratings: Goodreads: 4.0/5 (12 ratings) Amazon: 4.5/5 (6 ratings) Reader Comments: "Fascinating glimpse into upper-class Stuart cooking" - Goodreads reviewer "Recipes actually work with some adaptation" - Amazon reviewer "Important primary source but difficult reading for casual cooks" - Food History Forum member

The Art of Cookery Made Plain and Easy by Hannah Glasse This 1747 cookbook provides detailed instructions for English household cooking, bridging the same historical transition period as May's work with practical recipes and techniques.

Le Cuisinier François by François Pierre La Varenne The foundational French cookbook from 1651 contains similar organizational structure and cooking methods that May would have encountered during his French training.

The Queen-like Closet by Hannah Woolley Published in 1670, this cookbook shares May's era and comprehensive approach to English cooking, including detailed sections on preserving and confectionery.

The English Housewife by Gervase Markham This 1615 manual covers household management and cooking techniques that represent the traditional English methods May incorporated into his work.

A New System of Domestic Cookery by Maria Eliza Rundell The 1806 volume continues May's tradition of systematic recipe organization while documenting the evolution of English cooking practices.

🔷 May's 50-year culinary career began at age 12 when he apprenticed in Paris, making him one of the few English cookbook authors of his era with formal French training 🔷 The book contains over 1,000 recipes, including instructions for elaborate sugar sculptures and detailed guidelines for carving meat at the table 🔷 Despite being published during the austere Puritan era, the cookbook celebrates lavish Catholic feast days and includes extravagant dishes from May's years cooking for aristocratic households 🔷 It's one of the first English cookbooks to include precise cooking times and temperatures, marking a shift toward more standardized culinary instructions 🔷 The work features unique "bills of fare" (suggested menus) for each month of the year, offering a rare glimpse into seasonal eating patterns of 17th-century England