Odile Redon

A good reverence for medieval cooking, includes modern recipes as well as the originals translated into english and in thier original language. Many books on Medieval cooking draw from English sources, so the inclusin of the Italian sources makes it a good addition to any collection.

Contains modern adaptations of selected recipes from Le Menagier de Paris; Maestro Martino Libro de arte coquinaria; Le Viandier de Guillaume Tirel dit Taillevent (edited by J. Pichon); The Viandier of Taillevent (edited by T. Scully); Francesco Zambrini editor of Libro della cucina del secolo XIV; New York, Pierpont Morgan Library MS Buhler 19; Olindo Guerrini editor, Frammento di un libro di cucina del sec. XIV; Salomone Morpurgo, editor LVII reciette di un libro di cucina del buon secolo show more della lingua; Ludovico Frati, editor, Libro di cucina del scolo XIV; Liber de coquina; Maitre Chiquart, Du fait de cuisine; Forme of Cury; Tractatus de modo preparandi et condiendi omnia cibaria; Le Registare de Cuisine de Jean de Bockenheim; Diversa servicia; and Constance Hieatt, editor An Ordinance of Pottage show less

another of my favorites,

Very highly recommended. One of my favorites.