Sonia and Zyvatkauskas Zyvatkauskas, Betty

I disagree with the uses of May and Woolley in a book of cookery in Shakespeare's time. They are much later and the styles of food reflect that. May's recipes are very sophisticated and complex, expecially in contrast with Dawson or Patridge. The authors supply the original recipes and modern redactions alone with quotes from Shakespeare and tidbits about 16th century food and cooking. Some of their redactions are clearly altered to please the modern palate.