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Early French Cookery: Sources, History, Original Recipes and Modern Adaptations Hardcover – December 31, 1996


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Product Details

  • Hardcover: 377 pages
  • Publisher: University of Michigan Press (December 31, 1996)
  • Language: English
  • ISBN-10: 0472106481
  • ISBN-13: 978-0472106486
  • Product Dimensions: 10.3 x 7.3 x 1.2 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,009,455 in Books (See Top 100 in Books)

Editorial Reviews

Language Notes

Text: English, French

Customer Reviews

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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By "dechauliac" on May 14, 2001
Format: Hardcover
I bought this book a few years ago and it was the best cookery book I could have received. Scully uses "Viandier of Talievent", "The Menagier de Paris" and "Du Fait de cuisine" by Chiquart as his sources. As well as giving a little history on the sources he provides a quick lesson on the history of French Cookery and a worthwhile section on ingredients and preparation methods. The recipes in the book are heavily documented (2 or 3 sources) and the reader is provided with the original recipe(usually from Menagier). Then they given a modern easy to follow and adapt for large numbers recipe. This book is a must have for SCA and Medieval Re-enactors who enjoy cooking medievally
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12 of 15 people found the following review helpful By Stephanie Manley VINE VOICE on July 16, 2000
Format: Hardcover
This is a well organized cookbook. I like that it goes through talking about the customs, ingredient, preparation methods, and recipes. Recipes are workable, and many use common ingredients. Some cookbooks of this genre do not offer reipes that you can actually cook. The honey glazed vegetables are good, as are the leeks in white leek sauce. I would highly recommend this book if you enjoy medieval recipes.
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5 of 6 people found the following review helpful By John Matlock on January 14, 2007
Format: Paperback
When these people say that these are Early recipies they are not kidding. The recipies in this book date from the late middle ages. These are the dishes that a master chef in the employ of say a regional duke would fix.

These recipies have been found in olf manuscripts, and in old books dating from that time. The recipies were then translated into English and then tested. A lot of the spices used in those times frequently had different names than what we use today, so where needed new more current names have been given.

Most recipies are of things that we cook today and which will be familar to today's cooks and eaters: Black Pepper Sauce, Shoulder of Mutton, chickens, eggs, fish. Some of the combinations (Scrambled Eggs and Apples) seem a bit unusual for today's tastes, but on the other hand that sounds intriguing enough that it might be worth a try.

This is an unusual book in that it shows the origin of modern French cooking. Interesting reading to see the prominence that sauces were playing a prominent role in French cooking so long ago.
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1 of 1 people found the following review helpful By Sergey Trofimenko on April 13, 2013
Format: Hardcover Verified Purchase
Written professionally and includes recipes in both formats: original medieval and "converted". Easy to follow, fun to cook. Good addition to any medieval cooking library.
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