The Original Mediterranean Cuisine: Medieval Recipes for Today [Paperback]

Barbara Santich (Author)

Book Description

Publication Date: September 1996

A cook's book as much as a cookbook, this contains 70 authentic Mediterranean recipes adapted for today's kitchen. Re-create the bold, robust flavors of the middle ages and learn about the history of Mediterranean cuisine, including what medieval kitchens were like, the significance of spices, and etiquette when forks were not in common use.

Editorial Reviews

Review

There are a relative few number of medieval cookbooks on the market today, making Santich's title an important addition to the small amount of literature on the subject. Blending culinary history with recipes adapted for today's cooks, this traces trends in early Mediterranean cooking styles and provides a range of dishes as examples. -- Midwest Book Review

Product Details

• Paperback: 178 pages
• Publisher: Chicago Review Pr (September 1996)
• Language: English
• ISBN-10: 155652272X
• ISBN-13: 978-1556522727
• Product Dimensions: 8.1 x 6.1 x 0.6 inches
• Shipping Weight: 11.2 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,126,473 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

23 of 23 people found the following review helpful:

4.0 out of 5 stars An excellent resource for Medieval Researchers, December 16, 1997

By A Customer

This review is from: The Original Mediterranean Cuisine: Medieval Recipes for Today (Paperback)

This is a very valuable guide for anyone interested in preparing a medieval Mediterranian feast. The author includes the original text from the original document, an English translation (for those of us who don't read Old Italian), and her own personal redaction and interpertation of the recipe. It gives the reader an excellent opportunity to try her recipes or to experiment with their own version of the recipe, while still being authentic. Many problems with other books on the subject include modern substitutions (such as ketchup and Worchestershire sauce) for many Medieval spices. The recipes are well written and easy to follow. (And very tasty, too!) I would highly recommend this for anyone in the Society for Creative Anachronism who is looking for something different than recipes derived from "Currye on Englyshe" or anyone else who belives they were born 600 years too late.

9 of 9 people found the following review helpful:

5.0 out of 5 stars A 'must have' for medieval recreationists, March 20, 2000

By A Customer

This review is from: The Original Mediterranean Cuisine: Medieval Recipes for Today (Paperback)

This is a great book for beginners and veterans alike. Through text and recipe, Ms. Santich dispells many of the myths regarding medieval cookery that have somehow become 'gospel'. The recipes range from very easy to slightly challenging and cover enough ground that a sizable feast can be presented based on this book alone. I hope that it gets a reprint soon, this book would make an excellent gift as well as a great addition to an already established cookbook library.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Yummm, November 15, 2001

By 

"scottandkat" (Qld Australia) - See all my reviews

This review is from: The Original Mediterranean Cuisine: Medieval Recipes for Today (Paperback)

This is a different slant on the medieval recipes you get in most these styles of books. The recipes are very tasty and have a real ethnic flavour along with the medieval tastes. The info B. Santich gives about certain things throughout the book make it a fun read even when you're out of the kitchen. I definetly recommend the "Chicken with Verjuice" as it's delish.