- Hardcover: 300 pages
- Publisher: University of Chicago Press; illustrated edition edition (9 July 1998)
- Language English
- ISBN-10: 0226706842
- ISBN-13: 978-0226706849
- Product Dimensions: 24.1 x 17.5 x 3 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 4,725,746 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
Rescuing the glorious cuisine of the Middle Ages, this book of French and Italian recipes provides a melange of flavour, aroma and colour. Reconstructed from 14th and 15th-century sources, and adapted to suit the modern kitchen, the recipes offer rich potages, savoury tortes, rustic pates and garden vegetables, fish, game an array of sauces, and sweets and confections. In addition to the recipes, the book depicts the context and tradition of authentic medieval cookery: etiquette at table, the aesthetics of the meal, the foods of the city and the country, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts, all inviting the reader to savour the culinary treasures of a bygone age.
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First Sentence
Cretonnee of new peas or fava beans. Cook them until they break apart and drain them. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Cretonnee of new peas or fava beans. Cook them until they break apart and drain them. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Hardcover
I like the look and organization of this book. Each recipe starts out with a translation of the Medieval recipe (with source) , followed by a paragraph or three of assorted info about the recipe, then the recipe itself (with American and metric measurements).
The section before the recipes (there are 153) goes over something of history, background, and menus. After the recipe sections, the medieval texts (recipies) in what I assume is Medieval French and Italian, a bibliography of primary and secondary sources, and a few mail order sources for ingredients.
This book is a must for anyone interested in Medieval recreation.
7 of 7 people found the following review helpful
Format:Hardcover
The content of this book is absolutely stimulating for anyone who is interested in learning about Medieval cookery. The book is very easy to follow and is written as if the author is talking to you as opposed to at you. For anyone interested in doing a medieval period feast or dinner (especially those of you in the Society for Creative Anachronism) This book is a great investment. However, the author has assumed that the reader has some knowledge on cooking and is not written for a beginning cook. But for those with a basic knowledge of Culinary arts this is definitely a must have.
7 of 9 people found the following review helpful
Format:Hardcover
I have enjoyed reading this book. Its got lots of information that is very useful to those interested in cooking medieval recipes. The book includes an English translation of the original recipe which can be very helpful when working with medieval recipes. However, I find her modern recipes not quite ready for consumption. They are *almost* what I want but they are bland, never have quite the spicing and flavors I expect. I find that I need to try the recipe once, note my changes in the book and then cook it with the changes for general consumption.
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