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Product Description
Product Description
"The Medieval Kitchen" is a delightful work in which historians Odile Redon, Francoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb--a wonderful melange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. "The Medieval Kitchen" vividly depicts the context and tradition of authentic medieval cookery.
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."--Wanda Oram Miles, "The Medieval Review"
""The Medieval Kitchen," like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."--Heather O'Donoghue, "Times Literary Supplement"
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."--Wanda Oram Miles, "The Medieval Review"
""The Medieval Kitchen," like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."--Heather O'Donoghue, "Times Literary Supplement"
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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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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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