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Roasting, Grilling, and Broiling Systems
Roasting, Grilling, and Broiling Systems
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Roasting, Grilling, and Broiling Systems


Stuart Peachey
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.


The Food and Cookery in Elizabethan and Early Stuart England series presents a systematic survey of existing records of ingredients and equipment employed in the period. In addition to concise explanations of how such items might have been used and how they might have been significantly different from what is implied by current terminology, they include citations from various period and later records to demonstrate the geographic and class distribution of everything from hops to decorative tankards.

From the introduction to Roasting, Grilling and Broiling Systems:

“This volume includes equipment used for roasting, toasting, and grilling. It also includes portable baking systems but not built-in ovens, which are covered in volume 20 among bread making equipment [n.b., volume 20 has not been released as of June 2020].

“Spit roasting includes consideration of the various types of spits, their support racks, drip trays, mechanical methods of turning the spits and devices to prevent the contents of the drip tray burning.”

Staplebound paperback. 60 pages. Sketches and black-and-white photographs.

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