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About the book:

The collaboration of five food historians, this text provides an authoritative survey of British cooking. Over 90 practical recipes adapted for the modern cook allow the reader to experience a real taste of the past. The early recipes are based upon archaeological discoveries and the later on manuscripts or cookbooks of the period.

A survey of food in Britain from prehistory to the late 20th century. This book contains contributions from five food historians addressing available foods and beverages, cooking methods, tableware, and recipes, though not all sections contain all these sub-headings. Recipes have been adapted for the modern cook, according to the back cover copy.

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