Curye on Inglysch contains the four earliest collections of culinary recipes to be found in English. Two are printed here for the first time, including one that

Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups,

The final installment of the most important modern reference work for Middle English studies

The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.

A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.