This books is a masterpiece. It focuses on the creation of blackberry fool dessert through four different centuries. The first thing that will be noticed is the similarities and differences in the dessert preparation methods. For example, a twig whisk was used to beat the cream in 1710, a wire whisk in 1810, a hand beater in 1910, and an electric mixer in 2010. The difference is the instrument used, by the outcome, whipped cream, is the same.
More subtle similarities and differences can be noted between the types of families, clothing, etc. I guarantee that reading this book will make you want to make your own blackberry fool, and the author was kind enough to include the recipe!
There are also other details that make this book exceptional. The endpapers were created by rubbing mashed blackberries over paper. A lot of research went into the clothing and furnishings in the different eras, so there is a lot to look at visually. And finally, the paper the book is printed on is very high quality, which leads a wonderful textural quality to the book.