By Sir Kenelm Digby, Peter Davidson (ed.), Jane Stevenson (ed.)
A paperback edition of Sir Kenelm Digby’s recipe collection, giving an insight into the gastronomical mind of Digby Fine English’s seventeenth century namesake.
Not content with being a privateer, diplomat, poet, philosopher and, of course, inventor of the modern sparkling wine bottle, Sir Kenelm was also an alchemist and, as you will discover, a keen cook. From mead to mince pies, by way of mutton, pies, oatmeal and cheese, take a taste of Digby home with you.