An interesting read, even if the modernised recipes aren't quite as accurate as they could be. I don't know that the recipes have to be tasty according to modern taste, so much as represent what the people of the age were experiencing when they ate. ( )

Too yummy for words. A social history of cookbooks from inception of the idea of writing down recipes at all to the nineteenth century. I love books like this. I love the history of dining, the history of the food crops, the history in short of the world real people actually lived in during what we dismissively call "the past."

Added bonuses here are illustrations taken from these antique sources, recipes from the time updated to 1960s cooking methods (interesting how "fat" has become a pejorative term in cooking, boo hiss Susan Powter and Center for Science "in the Public Interest"), and Aresty's engaging and conversational tone.

Full disclosure: On reading the chapter entitled "18th Century England: The Good Housewives as Authors", I ran right downstairs and made a recipe of "Snowballs" (p124) and they were outstandingly good. They were also a lot easier to make than to eat, requiring a knife and a fork and a bit of patience to knock into. But hot damn, do I have a conversation starter for the next dinner I throw!

Recommended for readers of social-science books; readers of history books looking for a new slant on the subject; a must-have item for anyone who collects cookbooks, or uses them for more than just the occasional Thanksgiving pie recipe. Keep a drool rag handy, readers. ( )

Careless use of good research, laughably bad "reconstructed" recipes (catsup in a medieval recipe!). However, the fake dariole recipe, which uses unflavored gelatin and is refrigerated (unlike the gelatin-free originals, which were baked), is easy and tasty. Hardly anyone will know or notice the questionable provenance (unless you tell them), and those who do ... well, that can just be our little secret. ( )

"Take chickens and ram them together, serve them broken..." (23) I know that line is enough to make you want to look for a copy for yourself at a tagsale, but that's not all. It has complete recipes from all through history. I would have liked more from the middle ages, but it's got a lot of time to cover, besides, I don't actually cook. ( )

Signed. 1st ed, 1st ptg. DW. The Joys of the Table-From Rome to the Renaissance From QEI to Mrs. Beeton. The Menus, The Manners-And the Most Delectable Recipes of the Past Masterfully Re-Created for Cooking & Enjoying Today. Illustrated. Endpapers engraving by Abraham Bosse 1602-1676. ( )