Buy new:

$9.00

Get Fast, Free Shipping with Amazon Prime & FREE Returns

FREE delivery: Friday, April 16 on orders over $25.00 shipped by Amazon. Details

Fastest delivery: Thursday, April 15
Order within 3 hrs and 35 mins Details

In Stock.
As an alternative, the Kindle eBook is available now and can be read on any device with the free Kindle app.

Ships from	Amazon.com
Sold by	Amazon.com

Details

Ships from

Amazon.com

Sold by

Amazon.com

Add a gift receipt for easy returns

Share <Embed>

Have one to sell?

Sell on Amazon

Flip to back Flip to front

Listen Playing... Paused You're listening to a sample of the Audible audio edition.
Learn more

See all 2 images

Follow the Author

David B. Friedman

How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes Paperback – June 14, 2011

by David D Friedman (Author), Elizabeth Cook (Contributor)

49 ratings

See all formats and editions Hide other formats and editions

Price

New from

Used from

Kindle

"Please retry"

$5.00

—

Paperback

"Please retry"

$9.00

$7.99

Enhance your purchase

Print length

164 pages
Language

English
Publication date

June 14, 2011
Dimensions

8 x 0.37 x 10 inches
ISBN-10

1460924983
ISBN-13

978-1460924983
See all details

Frequently bought together

Total price: $33.01

Buy the selected items together

This item:How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes by David D Friedman Paperback $9.00
In Stock.
Ships from and sold by Amazon.com.
FREE Shipping on orders over $25.00. Details
The Forme of Cury: A Roll of Ancient English Cookery Compiled (Forgotten Books) by Samuel de La Vallee Pegge Paperback $11.02
In Stock.
Ships from and sold by Amazon.com.
FREE Shipping on orders over $25.00. Details
A Hastiness of Cooks: A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes… by Cynthia D. Bertelsen Paperback $12.99
In Stock.
Ships from and sold by Amazon.com.
FREE Shipping on orders over $25.00. Details

Customers who viewed this item also viewed

Page 1 of 1 Start overPage 1 of 1

Samuel Pegge
102
Hardcover
$17.99
Sharon Butler
73
Paperback
$31.45
Maggie Black
159
Hardcover
$24.95
Apicius
149
Paperback
$16.95
Cynthia D. Bertelsen
39
Paperback
$12.99
Maggie Black
92
Paperback
$17.41

Customers who bought this item also bought

Page 1 of 1 Start overPage 1 of 1

Samuel de La Vallee Pegge
102
Paperback
$11.02
Cynthia D. Bertelsen
39
Paperback
$12.99
Maggie Black
159
Hardcover
$24.95
Sharon Butler
73
Paperback
$31.45
Apicius
149
Paperback
$16.95
Terrence Scully
11
Hardcover
$31.00

Special offers and product promotions

Amazon Business: Make the most of your Amazon Business account with exclusive tools and savings. Login now
Amazon Business : For business-only pricing, quantity discounts and FREE Shipping. Register a free business account

Editorial Reviews

About the Author

David Friedman is an academic economist and author and a longtime participant in the Society for Creative Anachronism, a group that does historical recreation from the Middle Ages and Renaissance. He has been cooking from medieval recipes for more than forty years, his wife and co-author, Elizabeth Cook, for more than thirty.

Start reading How to Milk an Almond, Stuff an Egg, and Armor a Turnip on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Product details

Publisher : CreateSpace Independent Publishing Platform (June 14, 2011)
Language : English
Paperback : 164 pages
ISBN-10 : 1460924983
ISBN-13 : 978-1460924983
Item Weight : 12 ounces
Dimensions : 8 x 0.37 x 10 inches

Best Sellers Rank: #595,903 in Books (See Top 100 in Books)
- #998 in Gastronomy History (Books)

Customer Reviews:
49 ratings

Customer reviews

5 star		80%
4 star		7%
3 star		9%
2 star		4%
1 star 0% (0%)		0%

How are ratings calculated?

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Matthew Maddoux

this was one of the books recommended to me by the late Mistress Talana Violet

Reviewed in the United States on July 23, 2017

Verified Purchase

Having just begun my journey into SCA Cookery, this was one of the books recommended to me by the late Mistress Talana Violet. I've made a few recipes already and they have gone over well with my family. I'm happy to have this book on my shelf.

I do wish there was a better source for mead recipes, Digbie being the most common source I've seen and his work being outside of SCA range. Digbie's work is good, but it is written after mead was a drink of the common man.

But I must reiterate - this is a fantastic book. It includes everything that I wanted it to.

4 people found this helpful

Helpful

Bibliophilia

A fine vehicle to travel into the culinary past

Reviewed in the United States on August 5, 2017

Verified Purchase

A very nice collection of recipes with good information about historical cookbooks, ingredients, measures etc. not only for European but also Far Eastern cuisine. The authors made a great effort by trying various versions of preparation for each recipe before they included the best in the collection. All the recipes are given in (partly translations of) the original plus a ›modern‹ version, i. e. with exact measures and times (which are often not provided in the originals).

3 people found this helpful

Helpful

Holly Johnson

Wonderful!

Reviewed in the United States on February 26, 2019

Verified Purchase

I found this book chock full of interesting information and the recipes I've tried so far have been delicious. I'm looking forward to incorporating some of the dishes into my camp at future SCA events! Recommended.

Helpful

jjlb

I enjoyed it a

Reviewed in the United States on February 14, 2018

Verified Purchase

Interesting read. I enjoyed it a lot

2 people found this helpful

Helpful

Jean of Las Vegas

Modern recipes from Medieval sources

Reviewed in the United States on March 28, 2012

Verified Purchase

This would be my first choice for anyone who needs "modern interpretations" for Medieval cooking recipes. One will enjoy & use this book, wheither you belong to the medieval SCA or other historical-recreationist club. And those non-historical relatives or friends can use & enjoy these cooking recipes, too.

16 people found this helpful

Helpful

Edgar Allen Poe

great medieval recipe book

Reviewed in the United States on January 2, 2015

Verified Purchase

Was out of print for a while, great medieval recipe book.

One person found this helpful

Helpful

G T Black

A cook book par excellence

Reviewed in the United States on December 6, 2012

Verified Purchase

The culinary history of the many peoples about the world is a somewhat unexplored field.
And these recipes work too !

9 people found this helpful

Helpful

TES Junkie

Well worth it.

Reviewed in the United States on September 30, 2013

Verified Purchase

I am pleased that I chose this book. As an SCA member myself I can appreciate the hard work that goes into the research for this book. I highly recommend.

7 people found this helpful

Helpful

Top reviews from other countries

M.J. Major

Proved useful when helping to organise a Norman Supper for archaeologists ...

Reviewed in the United Kingdom on January 20, 2018

Verified Purchase

Proved useful when helping to organise a Norman Supper for archaeologists on a Norman dig! great night had by all using some of the recipes!

Linda J. Doerksen

Recipes you can cook, out of history

Reviewed in Canada on September 22, 2020

Verified Purchase

Well-researched and redacted recipes from medieval Europe and Islamic countries, with sources listed and ingredients discussed. A must-have for reenactors of the Society for Creative Anachronism (SCA), and any gourmands who are even slightly adventurous. Good range of recipes to create multiple feasts, and even daily meals.

Caylee G

A book for culinary historians

Reviewed in Canada on January 20, 2014

Verified Purchase

I am familiar with the Authors from past forums and publications. I was very excited to receive this and I'm already using it. For those that are historical cooking and research folks this is a "must have" on your book shelves. For the hobby cook you can't go wrong as it explains and informs you about the times and the how-it-was-done.

Jack Nahrgang

Fascinating Food

Reviewed in Canada on August 3, 2015

Verified Purchase

Reminiscent of a ladies' Institute cookbook. Loved the hints -- will be trying some of the recipes in my history class.

See all reviews

What other items do customers buy after viewing this item?

Page 1 of 1 Start overPage 1 of 1

Pages with related products. See and discover other items: cookbooks spanish

Buy new: $9.00

Follow the Author

Similar authors to follow

How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes Paperback – June 14, 2011

Enhance your purchase

Frequently bought together

Customers who viewed this item also viewed

Customers who bought this item also bought

Special offers and product promotions

Editorial Reviews

About the Author

Product details

Customer reviews

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Top reviews from other countries

What other items do customers buy after viewing this item?

Buy new:

$9.00