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To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking Hardcover – 1 Jan 1975

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Product details

  • Hardcover: 144 pages
  • Publisher: The Metropolitan Museum of Art (1 Jan. 1975)
  • Language: English
  • ISBN-10: 0870991337
  • ISBN-13: 978-0870991332
  • Product Dimensions: 21.6 x 12.7 x 2 cm
  • Amazon Bestsellers Rank: 1,285,406 in Books (See Top 100 in Books)

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12 of 12 people found the following review helpful
To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking 25 May 2010
By Lesley - Published on
Format: Hardcover Verified Purchase
I first came across this book when living in a house that was 600 years old. It seemed appropriate to try recipes for this and we had a feast each New Year using the recipes for Goose with Sauce Madame and many of the vegetable recipes. This would be served with Hypocras and served up on trenchers.
The verdict from all the family was - superb.

- The Elderflower Cheesecake recipe is always delicious - although I looked at the original recipe and use curd cheese to make it with if I can - instead of the mixture recommended by Lorna, for the American market.
- I very often use the mushrooms and leeks - delicious.
- If you just realise that sauces are thickened with breadcrumbs, no flour, and are quite thick so they don't pour all over the table but stay on your trencher, then you get it.
- You do get sweet and sour and a dish that is very like wonton soup.
Altogether, some delicious flavours and meals without potatoes or tomatoes.
The content is interesting and the presentation fine - well worth an interesting look for the cook who wants to try something a little different.
If you saw the one of the 2 fat ladies cooking recipes from it then you might well have been disappointed, like me. The dishes looked rather messy, colourless and uninteresting - not like the end results I found.
I bought this copy to give to my son as he wanted to recreate the delicious recipes, he remembers from his childhood, for his family.
4 of 4 people found the following review helpful
In Fine Taste Indeed! 26 July 2008
By Liz Soldwish-Zoole - Published on
I first purchased To The King's Taste and its companion piece, To The Queen's Taste, when I was 14 on a class trip to NYC, thereby beginning a life-long love for medieval and Renaissance cookery. An excellent first look into a different time and place and taste, and a different way at looking at cooking.
3 of 3 people found the following review helpful
Great unusual cookbook 7 Dec. 2012
By Two Crows - Published on
Format: Hardcover Verified Purchase
This book has been out of print for awhile - and it is a wonderful, unusual cookbook. The recipe for "White Dish",, a reference in Chaucer is one of my favorite dishes. I wish this cookbook was available in print again rather than just finding good used copies.
Intresting historical recipes, translated for the modern cook. 1 Oct. 2014
By Cissa - Published on
Format: Hardcover
This collection of historical recipes, translated for modern times, is not as wonderful as several others I've read recently, but it's still pretty cool!

The recipes tend to follow the same flavor paths most of the time; I think it would be hard to cook a truly varied feast from this alone. Still, I do want to try several of them!

The historical background was fascinating as well, including the origins of the "refined" raised pinky finger! and yes, it was originally practical.

Perhaps, if I do a Boar's Head over the winter holidays, I'll make some of the sides from this to go with it.
1 of 2 people found the following review helpful
So glad to have this book 21 Mar. 2013
By Constance H. Halporn - Published on
Format: Hardcover Verified Purchase
I discovered this book in college, but never got around to purchasing it.

Having it now makes me so happy. Came early and in perfect condition
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