This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables — often fetching thousands at auction and in rare-book catalogues — or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians at table. The publication of cookery books was pursued more vigorously in Britain than in any other west European country: it was also the genre that attracted more women writers to its ranks — indeed, perhaps the very first woman to earn her living from her writing in modern Britain was Hannah Woolley, author of The Cook's Guide and other works.
