London: Hart-Davis, MacGibbon, 1975, (First Edition) Hardback in dust wrapper.
Contains: Black & white photographs; Facsimiles; Colour plates; Black & white drawings; Illustrated endpapers and blanks; Title page vignette;
From the cover: Cooking and Eating tells the story of what people have eaten and how they have cooked and eaten it in Europe, Asia and North America from ancient times to the Victorian era. It stretches back to ancient Greece and Rome to reveal that even in those times palates were not only as sophisticated as todays but the utensils and methods of preparation were as refined. All of the hundred recipes described in the last part of the book have been carefully selected from a large number cooked and tested by Katie Stewart. All use ingredients that are readily available so that it will be possible to prepare a delicious Roman, Medieval or Renaissance dinner, or eat in the traditional Chinese, Indian or Persian way.
Very Good in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper. Pages gently tanned with scattered spotting throughout.
Red boards with Gilt titling to the Spine. 288 pages. Index. 9½” x 6¾”.