The massive kitchens at Hampton Court were built to supply the entire household of King Henry VIII. They were the first professional kitchens organised on such an industrial scale, encompassing larders, bakehouses, wine cellars and butteries they employed hundreds of staff. Each day vast quantities of meat, fish and fowl were cooked, while the wonder of the age was the delicate sugar modelling that Tudor cooks specialised in. Peter Brears provides a practical guide to how these kitchens were run, dispelling many of the misconceptions about the table manners, quality of cooking and serving of meals in Tudor England. Including authentic recipes from the period, adapted for modern kitchens, such as Chicken Farced and Smothered Rabbit and White Leach (a form of cool jelly), All the King s Cooks is fully illustrated with colour photographs recreating the life of the kitchens, and with the author s own detailed drawings no other book gets so close to the sights, sounds and smells of the Tudor kitchen.