Medieval Cooking In Today S Kitchen
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Medieval Cooking In Today S Kitchen
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Author : Greg Jenkins
language : en
Publisher: Schiffer Publishing
Release Date : 2015
Medieval Cooking In Today S Kitchen written by Greg Jenkins and has been published by Schiffer Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking, European categories.
"Contains 78 recipes ... that originate from the folkloric foundations of individual cultures throughout Europe and the [British] Isles in the Middle Ages ... Each dish has been researched, translated, prepared by time-honred cooking traditions, and is suitable for modern chefs everywhere ... these recipes offer historical information, preparation suggestions and a thorough resource guide"--Publisher's description.
The Medieval Kitchen
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Author : Odile Redon
language : en
Publisher: University of Chicago Press
Release Date : 1998
The Medieval Kitchen written by Odile Redon and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
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
Kitchens Cooking And Eating In Medieval Italy
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Author : Katherine A. McIver
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-10-16
Kitchens Cooking And Eating In Medieval Italy written by Katherine A. McIver and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-16 with Cooking categories.
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
The Original Mediterranean Cuisine
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Author : Barbara Santich
language : en
Publisher: Wakefield Press
Release Date : 1995
The Original Mediterranean Cuisine written by Barbara Santich and has been published by Wakefield Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
In Sicily you can eat a puree of broad beans which is essentially the same as would have been eaten centuries ago. In Barcelona you might sample a dish of fried fish in a vinegary sauce, which goes back to the time of Apicus and the Roman empire. This is the original Mediterranean cuisine.
The Art Of Cookery In The Middle Ages
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Author : Terence Scully
language : en
Publisher: Boydell Press
Release Date : 1995
The Art Of Cookery In The Middle Ages written by Terence Scully and has been published by Boydell Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Pleyn Delit
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Author : Sharon Butler
language : en
Publisher: University of Toronto Press
Release Date : 1996-02-14
Pleyn Delit written by Sharon Butler and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-14 with History categories.
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
The Medieval Cookbook
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Author : Maggie Black
language : en
Publisher: J Paul Getty Museum Publications
Release Date : 2012
The Medieval Cookbook written by Maggie Black and has been published by J Paul Getty Museum Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
The Medieval Kitchen
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Author : Hannele Klemettilä
language : en
Publisher: Reaktion Books
Release Date : 2012-09-15
The Medieval Kitchen written by Hannele Klemettilä and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-15 with Cooking categories.
We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.
Food And Cooking In Medieval Britain
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Author : Maggie Black
language : en
Publisher:
Release Date : 1985
Food And Cooking In Medieval Britain written by Maggie Black and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Civilization, Medieval categories.
This is an illustrated history, with information on food, cooking equipment, the design of kitchens, the serving of meals and the development of taste and etiquette, with recipes adapted for the modern kitchen.
The Art Of Dining
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Author : Sara Paston-Williams
language : en
Publisher:
Release Date : 1999-03-24
The Art Of Dining written by Sara Paston-Williams and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-03-24 with Cooking, British categories.
A remarkable, rich work on the social history of British cooking and eating Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that many take for granted today were often not available; their preparation, cooking, and preservation were laborious and skilful tasks; and the art of dining reflected social attitudes quite removed from modern culinary practice. This book includes historical recipes together with their modern adaptations and covers the medieval and early Tudor, Elizabethan, Stuart, Georgian, and Victorian and Edwardian periods. It explores how dining habits have evolved over time, from the cavernous kitchens of medieval houses to the highly developed technology of Victorian service areas, whether producing food for ornate dining rooms or intimate parlors. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce a wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining. Includes a conversion chart.