Interesting prose precedes the recipe portion of this book. This includes information on the ingredients as they were at the time and what to use to approximate them today. The general format for most recipes is a quote, followed by a period recipe (including the source) and a modern redaction. It is necessary, however, to compare the original recipes with the modern versions. On a test page, I quickly see things like the original 20 eggs being reduced to 12 in the modern version, with no reduction in the number of anchovies. also, pounded pistachios mysteriously become chopped pistachios; such things may make important differences in the results.

The SCA has no visible comments on this book.