Ralph Ayres' Cookery Book

Oxford, UK: Bodleian Library, 2006. New Hardcover. Ayres, Ralph. Ralph Ayres' Cookery Book. (facsimile of 1721 ed) Bodleian Library: Oxford, UK 2006. 4to (245x175mm) illust dj, cream bds 86,[2]pp. (foreword by David Vaisey; introduction & edited by Jane Jakeman)

University of Chicago Press. Hardcover. Used; Good. Simply Brit – welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there’s something for every literary palate. All orders… Read more about this item

The Bodleian Library, 01/31/2006. First Edition. Hardcover. Used; Good. **WE SHIP WITHIN 24 HRS FROM LONDON, UK, 98% OF OUR ORDERS ARE RECEIVED WITHIN 7-10 DAYS. We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Hardback. Very Good.

Oxford: Bodleian Library, 2006. 1st edition. New book. tall octavo. hardback with dust jacket 87pp.,col. ilusts., index, Favourite recipes of Ralph ÔRadolphusÕ Ayres, Head cook at New College Oxford in the early 18th Century

Hardback. New. Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.