From the Publisher
This book, for scholars and cooks alike, is a collection of medieval recipes of the first importance. This is the culinary section of a fifteenth-century manuscript in Yale University's Beinecke Library. Unlike the only other group of medieval recipes of comparable size and influence (the famous Forme of Cury), this collection has never before been edited for publication. It consists of almost 200 recipes. For the growing number of cooks who like to recreate medieval dishes, Professor Hieatt has added a culinary commentary, with modernised versions of the recipes.