First published in 1669 and last printed in 1910, this cookery book provides a survey of accepted practice among court circles in Restoration England, with extra details supplied from the author’s European travels. Many of the recipes are for drinks, particularly meads or metheglins. Also included is the inventory of Digby’s own kitchen in his London house, discovered amongst papers now in the British Library. The editors present a few modern interpretations of Digby’s recipes. They also discuss the role of George Hartman, his assistant, in the compilation of the book, and relate its contents to the work that went out in 1682 over Hartman’s own name. The text is accompanied by a glossary and extensive biographical notes about people named in the text as the source of recipes.