Rescuing the glorious cuisine of the Middle Ages, this book of French and Italian recipes provides a melange of flavour, aroma and colour. Reconstructed from 14th and 15th-century sources, and adapted to suit the modern kitchen, the recipes offer rich potages, savoury tortes, rustic pates and garden vegetables, fish, game an array of sauces, and sweets and confections. In addition to the recipes, the book depicts the context and tradition of authentic medieval cookery: etiquette at table, the aesthetics of the meal, the foods of the city and the country, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts, all inviting the reader to savour the culinary treasures of a bygone age.
: pbk ISBN 9780226706856
The Medieval Kitchen is a delightful work in which historians Odile Redon, Francoise 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 melange 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
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