The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, Silvano Serventi
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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 show more 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 show lessTags
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Member Reviews
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 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 show more servicia; and Constance Hieatt, editor An Ordinance of Pottage show less
another of my favorites,
Very highly recommended. One of my favorites.
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- Genres
- Nonfiction, Food & Cooking, History, General Nonfiction
- DDC/MDS
- 641.59450902 — Applied science & technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks Europe Italy
- LCC
- TX719 .R3755 — Technology Home economics Home economics Cooking
- BISAC
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- Members
- 378
- Popularity
- 82,902
- Reviews
- 4
- Rating
- (3.97)
- Languages
- English, French, German, Italian
- Media
- Paper
- ISBNs
- 9
- ASINs
- 1
