Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook)

I love this book. I love history and the text is both informative and interesting. It covers several countries and gives recipes if the time and modern day suggested swops for unusual items. I found that l actually make several dishes and l hadn’t known how old these family favourites were .

Great book with the added sections talking about the history of the dish etcAt this rate i will be making pheasant as my go to sunday roast

I love Max’s YT channel and love the book. I bought it as a gift for a friend who was over the moon with the book!

I have been a professional chef for 40 years with a keen interest in history and a hobby of collecting historical recipes, a new reconstructing them. I have a great many historical recipe books and recipes in my personal library collected over the years amounting to over 40,000 recipes.I encountered Max Millar during COVID, and was delighted to find his recipe book! Though I treated it with some scepticism having been disappointed by several such trietise in the Past ... But there are exceptions to the rule... And this is one of them!Excellent book, well laid out, recipes I want to try, and an important starter book for those just starting out on exploring the origins of our culinary heritage.Could have done with a bit more detail on some of the herbs and spices and substitutes for them as well as a greater warning over things like Rue and Hyssop. I first saw Max doing a recipe on the production of Garum on You Tube, he should have put the recipe in this book to compliment the recipes from Rome and earlier!Still it is an excellent book and I do hope Max will be following this up with another, for a first time recipe book this is great!

Wonderful book! I made the famous Parthian Chicken and was able to delight all my guests with the story of Silphium! On another occasion, I made the very, very delicious Epityrum relish for a starter and wow! It’s now my standard to accompany cheese boards. You’ll never taste anything that is perfect for soft cheeses. Tangy and deeply flavourful but leaves a delicate aroma on the palette long after you’ve tasted it. If there’s one thing the Romans appeared to be masters of its herbs and how to use them to genius effect. Miller’s book is fun and easy to use and well worth investing in for a whole range of ancient delights that still stand the taste test today.

If you like history and food, this is for you. It was a gift for a friend whose 2 favourite subjects are history and cooking - she loves it!

Max Miller is one of my favourite youtube content creators in general, and his engaging personality comes through in this book of historic recipes. I love the division of this book into eras and all the wonderful foods and desserts.Two complaints only:a) Some recipe do not have an associated picture of the food....I think it's very useful to have a picture of the dish you're cooking - it's the first thing that draws you in. It was a bad decision not to include one for some dishes.b) We need a volume 2 immediately. lol

I love his YouTube channel, this cookbook is brilliant.

Questo libro è davvero ben fatto, con ottimi spunti per fare ricette antiche corredato dalla descrizione e dalla storia della singola ricetta

Good book for enthusiasts of both food and history. Very similar to Max Miller's youtube videos. If you like his videos, you will really like this book.

Every bit as engaging as the YouTube channel it sorting from.With a background in historical cooking from medieval and Roman reenactment, many recipes were familiar to me. Still an excellent buy.The author has enough material for a 2nd cookbook, and I would buy it in a heartbeat.

Awesome book I bought to gift to a friend.

I love Max and watch his videos every Tuesday. This book is a nice combination of the history of the dishes (written in a very entertaining yet Historically correct way) and actual recepes. Im looking forward to making some of the dishes!