First published in the mid-19th century, this cookbook features a range of dessert recipes favored by the British upper classes in the Victorian era. The original recipes for Portsmouth Orange Cake and Black Cake are particularly popular and have been adapted by many modern bakers.
The critically acclaimed laboratory standard, Methods in Enzymology, is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. The series contains much material still relevant today - truly an essential publication for researchers in all fields of life sciences.