Ever wondered what Anne Boleyn's favourite tipple was or which pies Henry VIII gorged on to go from a 32-inch to a 54-inch waist? The Tudor Cookbook provides the answers to many such questions, presenting over 400 recipes from authentic period manuals. Dishes include starters, mains, deserts and drinks, from swan-neck soup to roasted-alive goose. It even covers vegetarian recipes: the Tudors designed dishes of vegetables to look like meat and could be cooked during religious festivals when abstinence from meat was required. The recipes have all been tried (apart from the illegal swan-based dishes) and include guidance on measurements and cooking methods. This fascinating book also includes over forty period illustrations.
Terry Breverton is a former businessman, consultant and academic and now a full-time writer. Terry has presented documentaries on the Discovery Channel and the History Channel. Terry is the author of many books for Amberley on many subjects, including: Owain Glyndwr, Richard III, Jasper Tudor, Owen Tudor, Tudor recipes, Henry VII, Welsh history and the First World War. He lives near Maesycrugiau in Carmarthenshire.