All the King's Cooks The Tudor Kitchens of King Henry VIII at Hampton Court Palace

Highlighting the world's first professional kitchen, this volume showcases the massive galleys at Hampton Court Palace. Illustrating how kitchens originally built to supply the entire household of King Henry VIII were run, this guide dispells many of the misconceptions about the table manners, quality of cooking, and serving of meals in Tudor England. Authentic recipes--adapted for modern kitchens--from the period are featured, including Chicken Farced, Smothered Rabbit, and White Leach. Accentuated with striking visuals, this history revives the sights, sounds, and smells of the Tudor kitchen while conveying the daily life of the era's rich and poor.

Peter Brears is the author of Cooking and Dining in Medieval England, The Country House Kitchen 1650–1900, and Stuart Cookery. He is an internationally acclaimed expert on food history as well as a museum and historic-house consultant. He participated in the restoration of Hampton Court Palace kitchens and holds cookery demonstrations there to show how Henry VIII’s meals were prepared.