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“The Accomplisht Cook”
In an era when there were few professional Chefs, Robert May was born into a distinguished family of cooks, being introduced to the Art of Cookery by his father. At the age of ten, he was sent to Paris for 5 years to perfect his training and upon his return worked for the main chef to the Grocers Hall and the Star Chamber, till he finished his apprenticeship, thereafter being employed over the years by many of England’s minor nobility, before perfecting and publishing “The Accomplisht Cook” in 1660.
May was restoring English cooking and ingredients after many years of dishes influenced by the great Italian and French Chefs since the Renaissance.
Robert May’s “Grand Salad” reproduced in 1:12th scale.
Robert May 1588 - 1665
