Old Cookery Books and Ancient Cuisine by William Carew Hazlitt is a fascinating exploration of the history of cookery and the evolution of culinary practices in England from the Middle Ages through the 19th century. Drawing on a wealth of rare manuscripts, early printed cookbooks, and historical records, Hazlitt delves into the origins and development of English cuisine, offering readers a vivid portrait of how food, dining customs, and kitchen technology have changed over the centuries. The book examines the social and cultural significance of food, the influence of foreign cuisines, and the role of cookery in daily life and special occasions. Hazlitt provides detailed accounts of ancient recipes, ingredients, and cooking methods, as well as anecdotes about famous cooks, banquets, and feasts. He also discusses the evolution of cookery books themselves, tracing their progression from handwritten manuscripts to printed volumes, and highlighting the contributions of notable authors and compilers. Rich in historical detail and enlivened by Hazlitt’s engaging prose, Old Cookery Books and Ancient Cuisine is both an invaluable resource for culinary historians and an entertaining read for anyone interested in the traditions and tastes of the past.