This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury," which contains a copy of a manuscript recipes by Richard II's master cook.