The Medieval Kitchen

The Medieval Kitchen

Recipes From France and Italy

Book - 1998
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The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise 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 mélange 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
Publisher: Chicago : University of Chicago Press, [1998]
Copyright Date: ©1998
ISBN: 9780226706849
Branch Call Number: 641.59450902 Red
Characteristics: xvii, 285 pages, 12 unnumbered pages of plates : illustrations (chiefly color) ; 25 cm
Additional Contributors: Sabban, Françoise
Serventi, Silvano


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Jun 29, 2017

Take on a completely different cuisine, foodies! Here you will find recipes which are historically accurate, translated from the original sources but also completely practical and translated into modern measures and techniques. From mulled hypocras wine to blancmange to a pastry shell with birds, you can discover the stories behind these ancient foods, and re-create them in your own kitchen.

minerva Oct 09, 2012

I consider this to be the best book on medieval cooking to date. It is also interesting as it deals with primarily French and Italian sources, so there is lots that's new for people who have only been exposed to books based on English cuisine. The translation is wonderful, the recipes are unique, and the author also includes a thorough and readable summary of medieval cooking and culture in general. You must read this if you are interested in cooking history!

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