The Art of Cookery

John Thacker compiled his recipes while working as a cook for the Dean of Durham Cathedral in eighteenth-century England. This volume presents his original work, distinguishing it from other texts of the era that often borrowed heavily from predecessors. The collection reflects the diverse needs of the Cathedral’s hospitality, ranging from sophisticated dishes prepared for learned canons like Dr. Jacques Sterne to simpler meals for tradesmen and widows. Thacker preserved many pre-Reformation recipes within this text, offering a clear view of how eating habits evolved over centuries at Durham. The book includes an introduction by food historian Ivan Day, who analyzes the recipes and highlights the long-standing tradition of ecclesiastical hospitality that persisted at the Cathedral for over eight hundred years. Thacker also managed a cookery school in Durham during his tenure, adding another layer to his professional background. This facsimile edition provides scholars and enthusiasts with direct access to these historical documents without modern interpretation obscuring the original content. It suits readers interested in English culinary history, ecclesiastical life, and the transition of food customs from the medieval period through the eighteenth century. Those seeking contemporary recipes or quick meal ideas may find this text less relevant to their immediate needs.