Food for body and spirit

James Doak's The Art of Cookery

James Doak’s The Art of Cookery

On the last page of James Doak’s 1760s Art of cookery, following recipes for ketchup and pickled mushrooms, we find what appears to be a catalog of his library, an impressive collection for the time. He lists the classics: Shakespeare, Pope, Cato, Milton, the Bible, as well as some intriguing titles: Whytt on Lyme water, and A Conversation on the Plurality of Worlds, a French Enlightenment discourse on the Copernican world view. Doak’s book is one of the manuscript cookbooks waiting to be transcribed on our DIY History website:  http://diyhistory.lib.uiowa.edu/transcribe

Please delve in and discover what other gems lie between the interestingly stained pages!