The early modern period saw the gradual arrival of printed cookery books, though the very first, the printer Richard Pynson's 1500 "Boke of Cokery" was compiled from medieval texts. The next, "A Proper Newe Booke of Cokerye", was published sometime after 1545. "The Secretes of the Reverende Maister Alexis of Piermont" was published in 1558, translated from a French translation of Alessio Piemontese's original Italian work on confectionery. The number of titles expanded rapidly towards the end of the century to include Thomas Dawson's "The Good Huswifes Jewell" in 1585, the "Book of Cookrye" by "A. W." in 1591, and John Partridge's "The Good Hous-wives Handmaide" in 1594. These books were of two kinds: collections of so-called secrets on confectionery and health remedies, aimed at aristocratic ladies; and advice on cookery and how to manage a household, aimed at women from more ordinary backgrounds, most likely wives of minor aristocrats, clergymen, and professional men.