abroad. Many American founding fathers had a copy, and the Free Library of Philadelphia owns a sixth edition, published in 1758. The volume proved so successful that authorship was ascribed for centuries to a man, since, according to the famed English writer Dr. Samuel Johnson, “Women can spin very well; but they cannot make a good book of cookery.” But though Glasse borrowed many of her 972 recipes from other authors, as was the custom of the time, she undoubtedly was the compiler of the 18th century’s most popular cookbook, which Google honored with a Doodle on the anniversary of her 310th birthday.

A page from The secrets of the reverend Maister Alexis of Piedmont. Courtesy of Cardiff University

Cardiff University

The secrets of the reverend Maister Alexis of Piedmont

When thinkingabout a book full of “secrets,” a diary might come to mind. But in the Special Collections and Archives at Cardiff University, one book contains “secrets” that include an excellent marmalade recipe. The secrets of the reverend Maister Alexis of Piedmont, translated into English, was published in London in 1595. Librarian Lisa Tallis says that, like many early cookbooks, it contains “various medicinal, domestic, and culinary recipes.” Alexis of Piedmont was thought to be the pen name of Girolamo Ruscelli, an Italian mapmaker and alchemist. His popular book started a centuries-long trend of publications filled with “secretive,” often-alchemical recipes.

A recipe for “Slippery Bob” contains kangaroo brains and emu fat. Edward Abbot, nla.obj-9564578, National Library of Australia

National Library of Australia

The English and Australian Cookery Book

While the National Library of