The Joys of Excess

Front Cover
Penguin UK, Apr 7, 2011 - Cooking - 96 pages

As well as being the most celebrated diarist of all time, Samuel Pepys was also a hearty drinker, eater and connoisseur of epicurean delights, who indulged in every pleasure seventeenth-century London had to offer.

Whether he is feasting on barrels of oysters, braces of carps, larks' tongues and copious amounts of wine, merrymaking in taverns until the early hours, attending formal dinners with lords and ladies or entertaining guests at home with his young wife, these irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.


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Wine from the Rhine and a Cupp of China Tea
Botargo Bread and Butter by Moonshine
Boiled Great Oysters and a Brace of Stewed Carps
Eeles Teales and a Hot Umblepie
Cake for a Wake and a Good Hogs Harslet
The Meanest Dinner in the Meanest Manner to the Basest Degree
Preventing the Parmazan from Perishing
Bellyfuls of Milk and the Best of Cheesecakes
Curds and Whey Wont Keep Bellyake at Bay
Mightily Magnified Sawce for Flesh Fowl or Fish

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About the author (2011)

Samuel Pepys (1633-1703) was a naval administrator, Member of Parliament and best remembered as a diarist. Kept between 1660-1669 and written in Shelton's shorthand, Pepys' diary recorded major historical events, like The Plague and The Great Fire of London alongside his more personal concerns and activities, including politics, his work in public life and rows with his wife, Elizabeth. Throughout are his fulsome thoughts on food, including his first encounters with drinking chocolate.

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