The Medieval Cookbook
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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 : 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
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.
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.
A Thyme And Place
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Author : Lisa Graves
language : en
Publisher: Skyhorse
Release Date : 2016-06-07
A Thyme And Place written by Lisa Graves and has been published by Skyhorse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-07 with Cooking categories.
Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery—or, at least, come close to it. With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook: • Summer harvest wine with elder flower, apples, and pears for St. John’s Day (June 21st) • Right-as-rain apple cake for St. Swithin’s Day (July 15th) • Wee Matilda’s big pig fried pork balls with sage for Pig Face Day (September 14th) • Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th) • Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th) • And many more! Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Food In Medieval Times
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Author : Melitta Weiss Adamson
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food In Medieval Times written by Melitta Weiss Adamson and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-30 with Social Science categories.
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
The Medieval Kitchen
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Author : Hannele Klemettilä
language : en
Publisher: Reaktion Books
Release Date : 2013-06-15
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 2013-06-15 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.
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.
Three Courses
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Author : Peter Abreu
language : en
Publisher:
Release Date : 2021-12
Three Courses written by Peter Abreu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12 with categories.
A boutique cookbook inspired by 14th century European cooking, video games, and adventures.
The Book Of Sent Sov
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Author : Robin M. Vogelzang
language : en
Publisher: Tamesis Books
Release Date : 2008
The Book Of Sent Sov written by Robin M. Vogelzang and has been published by Tamesis Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cookery, Medieval categories.
The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book - sometimes corrupted because of the complex manuscript tradition - so that it can be understood as easily as possible by its twenty-first-century readers. JOAN SANTANACH lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.