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Acetaria: A Discourse of Sallets


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Recommended by

William Woys Weaver

Food historian, author, gardener, epicure

One of the most unusual cookbooks written in the seventeenth century, it has stood the test of time and has given inspiration to both gardeners and cooks, especially with the rise of vegetarianism. It is a literary bijou to which I turn for recipes and fresh ideas every time I start a new book. The late Jane Grigson was also an admirer of Evelyn and we often traded notes and insights inspired by this book.

Glyn Hughes

Food historian

It almost seems as if nobody ever ate salad before about 1950. John Evelyn was a noted diarist and prolific author on a huge range of subjects, hre he expounds on the joy of salad.

Eleanor Barnett

Food historian

Influenced by Italian fashions, Evelyn’s Acetaria is unusual in the English tradition for its celebration of vegetables and salads!

Xanthe Clay

Food writer and Daily Telegraph columnist