Robert May (cook)

Robert May (1588–1664) was an English cook and author of the cookbook, The Accomplisht Cook, first published in 1660. He is known for his significant contribution to the development of English cuisine.

Early Life

Robert May was born in 1588 in England. He was apprenticed to the cookery at Beaufort House, Chelsea, under his father's tutelage, who was a cook for the Countess of Kent.

Career

May worked for several noble households, including the Earl of Rutland at Belvoir Castle, the Earl of Warwick, and the Earl of Bath at Longleat. His career spanned the reigns of Elizabeth I, James I, Charles I, and Charles II, and he was known for his ability to blend the cooking styles of the Elizabethan era with the emerging Restoration era cuisine.

The Accomplisht Cook

May's cookbook, The Accomplisht Cook, is considered one of the most important English cookbooks of the 17th century. It contains over 1,000 recipes, including many that reflect the influence of French cuisine on English cooking. The book is notable for its detailed instructions and its range of recipes, from simple dishes to elaborate meals.

Legacy

Robert May's influence on English cuisine is significant. His cookbook, The Accomplisht Cook, is still in print today and is considered a classic of English cookery literature. His recipes and cooking techniques have influenced generations of cooks and chefs.

See Also

• English cuisine
• History of English cuisine
• Cookbook
• French cuisine

References

• The Accomplisht Cook by Robert May
• The Oxford Companion to Food by Alan Davidson

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  Robert May (chef)
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  Robert May The Accomplisht Cook Frontispiece