Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.

Jane Jakeman is an Oxford author who edited another historical recipe book, the award-winning Kidder's Receipts, for the Ashmolean Museum, Oxford.

• Hardback
• 88 pages, 250 x 176 mm
• 72 colour illustrations
• ISBN: 9781851240753
• Publication October 2006