The Medieval Kitchen

The Medieval Kitchen : Recipes from France and Italy

3.9 (144 ratings on Goodreads)
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Description

"The Medieval Kitchen" is a delightful work in which historians Odile Redon, Francoise 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 melange 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""show more

Product details

  • Paperback | 300 pages
  • 166 x 234 x 22mm | 598.74g
  • The University of Chicago Press
  • University of Chicago Press
  • Chicago, IL, United States
  • English
  • 2nd
  • 12 colour plates. line drawings
  • 0226706850
  • 9780226706856
  • 209,299

Review Text

Did you know that forks were first used in Italy in the late 14th century but their use didn't spread to the rest of Europe for another 200 - 300 years? Or that women were generally offered carved portions of meat, rather than whole joints at banquets, since they were not expected to have mastered the art of carving? These facts and many more interesting historical notes are contained in this book, which brings to life a rich history of food and cookery in France and Italy. Not simply a cook book, it is an exciting glimpse of times gone by that makes compelling reading. The result of a collaboration between three food historians, all of the original recipes in the book have been adapted for use in the contemporary kitchen. While you may never be tempted to serve a Roast of Kid with sauce of Gold (the gold comes from a generous addition of saffron), or whip up a whole stuffed pig, you will find the accompanying historical notes delightfully informative. On the other hand you will find numerous recipes such as Tourtel - a medieval version of a herbed egg tart - and Poached Pears in a sweet spiced syrup, equally delicious if perhaps a little less daunting, whilst the crepe recipe produced some of the lightest crepes I have ever eaten. This is a book for the more accomplished cook looking for something a little different. Even if you never cook any of the recipes in the book, you will find it an extremely interesting and enjoyable read. (Kirkus UK)show more
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