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    Pleyn Delit: Medieval Cookery for Modern Cooks (Paperback) By (author) Constance B. Hieatt, By (author) Sharon Butler, By (author) Brenda Hosington, Revised by Brenda Hosington

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    DescriptionThis is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

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  • Full bibliographic data for Pleyn Delit

    Pleyn Delit
    Medieval Cookery for Modern Cooks
    Authors and contributors
    By (author) Constance B. Hieatt, By (author) Sharon Butler, By (author) Brenda Hosington, Revised by Brenda Hosington
    Physical properties
    Format: Paperback
    Number of pages: 172
    Width: 150 mm
    Height: 224 mm
    Thickness: 15 mm
    Weight: 295 g
    ISBN 13: 9780802076328
    ISBN 10: 0802076327

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 02
    B&T Modifier: Geographic Designator: 04
    BIC subject category V2: WBA
    DC20: 641.5
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Academic Level: 01
    B&T Modifier: Subject Development: 01
    Ingram Theme: CHRN/MEDIVL
    B&T General Subject: 431
    BISAC V2.8: CKB041000
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    B&T Approval Code: A97406000
    BISAC V2.8: HIS037010
    B&T Merchandise Category: UP
    BISAC V2.8: CKB092000
    LC subject heading: ,
    DC22: 641.5940902
    LC classification: TX652.H53
    DC22: 641.594/0902
    LC classification: TX652 .H53 1996
    Thema V1.0: WBA, WBN
    Thema geographical qualifier V1.0: 1D
    Edition statement
    2nd New ed.
    University of Toronto Press
    Imprint name
    University of Toronto Press
    Publication date
    14 February 1996
    Publication City/Country
    Author Information
    Sharon Butler co-authored the first edition of Pleyn Delit with Constance Hieatt. She was an editor of the Dictionary of Old English and a talented artist whose illustrations grace the volumne. Constance B. Hieatt was an emeritus professor of English at the University of Western Ontario. Brenda Hosington is Professor at the Department of Linguistics, Universite de Montreal.
    Review quote
    'The book is as much a fascinating social document as a cookbook.' -- H.J. Kirchhoff
    Back cover copy
    'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.' -Marjorie Gillies, the Winnipeg Tribune