author
Robert May
b. 1588
A pioneering English chef of the 17th century, this early food writer is remembered for turning grand kitchen knowledge into one of the era’s most celebrated cookbooks. His work opens a lively window onto the lavish tastes and techniques of historic English cooking.
1 Audiobook
The accomplisht cook or, The art & mystery of cookery
by Robert May
About the author
Born in 1588, Robert May was an English professional cook who trained in France and later worked in England. He became known for bringing practical kitchen expertise to print at a time when very few cooks did so.
He is best remembered for The Accomplisht Cook, published in 1660. The book became an important landmark in English food writing, gathering recipes, banquet dishes, pies, broths, and elaborate preparations that show both everyday skill and the theatrical side of elite dining.
May’s writing still stands out because it preserves the voice of a working chef rather than a distant observer. For modern readers, his book offers both a fascinating record of 17th-century cuisine and a glimpse of how ambitious cooking was taught, organized, and enjoyed in his time.