Orig. publ. in 1968, this work refers to Martha Washington's Booke of Cookery (she refers to the original and the Hess and Kimball versions) as well as various English cookbooks used at the time. It also segues into Randolph's book, which appeared somewhat later. Happily, given the bad redactions I have seen recently, this book does not attempt them at all. Rather, it gives the original recipes and discusses various elements of them. I am thinking of "if you can't say anything good, don't say anything at all" but in the form of "if you can't produce a reasonably accurate redaction, don't even bother!".