Image: Joseph Cooper · Public domain
The Art of Cookery Refin'd and Augmented
- Year
- 1654
- Era
- 17th century
- Origin
- England · Europe
- Language
- English
- Category
- English pre-1800
The Art of Cookery Refin'd and Augmented, first printed in 1654, presents the receipts of Joseph Cooper, who had served as cook to Charles I. Issued during the Interregnum, it belongs to a small group of mid seventeenth century English cookery books that purported to disclose the practices of the royal kitchen, preserving courtly tastes in sauces, made dishes, and preserves at a moment when the monarchy itself had been abolished.
Cooking from this book
Grand Sallet
Signature dishThe grand sallet is the dish most often linked with Cooper's volume, a courtly composition of pickled flowers, candied roots, capers, raisins, almonds and cold meats arranged in concentric rings or pyramids around a central garnish. As cook to Charles I, Cooper brought a theatrical sensibility to the table, and his rendering of this Stuart showpiece captures the ornamental ambition of royal English cookery on the eve of the Restoration.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
