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Editorial Reviews

From Library Journal
An English-language edition of La Gastronomie au Moyen Age: 160 Recettes de France et d'Italie, published in Paris in 1993, this volume of medieval recipes adapted for the modern cook is both usable and informative. Redon (Univ. of Paris), Fran?ois Sabban (L'Ecole des Hautes Etudes en Sciences Sociales, Paris), and Silvano Serventi, an independent researcher, have combined their knowledge of languages, food, and history to create this fascinating collection of 153 recipes, ranging from soups and pasta to meats, sauces, and desserts. Each recipe is presented in its original form, in translation, and adapted for modern cooks. A brief passage also explains the significance of the recipe and its relation to other dishes. Although it is not the only title covering medieval cookery (see, e.g., Madeleine Cosman's Fabulous Feasts: Medieval Cookery and Ceremony, LJ 1/15/77), this well-organized and entertaining work is recommended for specialized food or medieval collections in large public and academic libraries.AMary Martin, CAPCON Lib. Network, Washington, DC
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Description

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 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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Inside This Book (learn more)

First Sentence:
Cretonnee of new peas or fava beans. Cook them until they break apart and drain them. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ounces fresh pork fatback, dry country bread, chicken ambrogino, torta bolognese, poivre jaunet, prepare the p�te bris�e, pink garlic sauce, torta bianca, acqua rosata, other nonreactive saucepan, cup verjuice, moisten with vinegar, cameline sauce, salt pork belly, tablespoons verjuice, good pork fat, medieval cooking, cup unblanched almonds, lamb p�t�, marzipan tart, marzipan filling, bien menu, teaspoon grains, cups meat broth, medieval cooks

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Maestro Martino, Paris Biblioth�que, Ser Meoccio, Ma�tre Chiquart, Saint Vincent, Mail-order Sources, Terence Scully, Vat Scul, Bruno Laurioux, Middle Eastern, Taillevent's