A Gathering of Medieval English Recipes

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Publisher : Brepols Pub
ISBN 13 : 9782503528984
Total Pages : 170 pages
Book Rating : 4.5/5 (289 download)

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Book Synopsis A Gathering of Medieval English Recipes by : Constance B. Hieatt

Download or read book A Gathering of Medieval English Recipes written by Constance B. Hieatt and published by Brepols Pub. This book was released on 2008 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a collection of medieval English culinary recipes which have not been edited before.Some of them come from brief collections which have not been previously published, or are found in isolation or very small groups in manuscripts which do not contain such collections. Others come from collections which have been used, or viewed, primarily for collation, but which contain other recipes which had not yet been noted. It was the author's object to gather together all the recipes which had not been edited and published, or are not currently being edited by others, to make the record of English recipes of this period as complete as possible.The volume concludes with a supplement to the recently published Concordance of English Recipes: Thirteenth Through Fifteenth Centuries, adding all the new recipes to that Concordance, except for a few which are so fragmentary as not to deserve listing.

Pleyn Delit

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Publisher : University of Toronto Press
ISBN 13 : 1442690674
Total Pages : 204 pages
Book Rating : 4.4/5 (426 download)

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Book Synopsis Pleyn Delit by : Sharon Butler

Download or read book Pleyn Delit written by Sharon Butler and published by University of Toronto Press. This book was released on 1996-02-14 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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.

The Forme of Cury, a Roll of Ancient English Cookery

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Author :
Publisher : Cambridge University Press
ISBN 13 : 1108076203
Total Pages : 239 pages
Book Rating : 4.1/5 (8 download)

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Book Synopsis The Forme of Cury, a Roll of Ancient English Cookery by : Samuel Pegge

Download or read book The Forme of Cury, a Roll of Ancient English Cookery written by Samuel Pegge and published by Cambridge University Press. This book was released on 2014-12-11 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.

Cooking and Dining in Medieval England

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Publisher : Prospect Books (UK)
ISBN 13 : 9781903018873
Total Pages : 0 pages
Book Rating : 4.0/5 (188 download)

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Book Synopsis Cooking and Dining in Medieval England by : Peter C. D. Brears

Download or read book Cooking and Dining in Medieval England written by Peter C. D. Brears and published by Prospect Books (UK). This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.

The Medieval Cookbook

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Publisher : J Paul Getty Museum Publications
ISBN 13 : 9781606061091
Total Pages : 144 pages
Book Rating : 4.0/5 (61 download)

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Book Synopsis The Medieval Cookbook by : Maggie Black

Download or read book The Medieval Cookbook written by Maggie Black and published by J Paul Getty Museum Publications. This book was released on 2012 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--

The Opera of Bartolomeo Scappi (1570)

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Publisher : University of Toronto Press
ISBN 13 : 1442692170
Total Pages : 801 pages
Book Rating : 4.4/5 (426 download)

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Book Synopsis The Opera of Bartolomeo Scappi (1570) by : Terence Scully

Download or read book The Opera of Bartolomeo Scappi (1570) written by Terence Scully and published by University of Toronto Press. This book was released on 2011-01-22 with total page 801 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.

The Medieval Kitchen

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Publisher : Reaktion Books
ISBN 13 : 9781861899088
Total Pages : 0 pages
Book Rating : 4.8/5 (99 download)

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Book Synopsis The Medieval Kitchen by : Hannele Klemettilä

Download or read book The Medieval Kitchen written by Hannele Klemettilä and published by Reaktion Books. This book was released on 2012-09-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.

Historic Heston

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Publisher : Bloomsbury Publishing USA
ISBN 13 : 1620402343
Total Pages : 432 pages
Book Rating : 4.6/5 (24 download)

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Book Synopsis Historic Heston by : Heston Blumenthal

Download or read book Historic Heston written by Heston Blumenthal and published by Bloomsbury Publishing USA. This book was released on 2013-11-12 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.

Food & Feast in Medieval England

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Publisher : Sutton Publishing
ISBN 13 : 9780750937733
Total Pages : 200 pages
Book Rating : 4.9/5 (377 download)

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Book Synopsis Food & Feast in Medieval England by : P. W. Hammond

Download or read book Food & Feast in Medieval England written by P. W. Hammond and published by Sutton Publishing. This book was released on 2005-01-01 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.

The Index of Middle English Prose: Handlist XXIV

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Author :
Publisher : Boydell & Brewer
ISBN 13 : 1843846918
Total Pages : 193 pages
Book Rating : 4.8/5 (438 download)

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Book Synopsis The Index of Middle English Prose: Handlist XXIV by : Paul Acker

Download or read book The Index of Middle English Prose: Handlist XXIV written by Paul Acker and published by Boydell & Brewer. This book was released on 2023-04-04 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handlist to the rich collection of manuscripts contained in five major libraries across New York, giving a full account of their provenance. This volume provides detailed descriptions of Middle English prose materials found in the Columbia University Rare Book and Manuscripts Library, The Pierpont Morgan Library, The New York Public Library, The New York Academy of Medicine Library, and New York University Bobst Library (Special Collections). The manuscripts tend to be less well known than those in English libraries, with overlooked texts such as the Pseudo-Hildegard Anti-Mendicant Prophecy; The Book of Palmistry; a subject index of legal statutes; culinary and medical recipes; and English instructions to Latin prayers in Books of Hours. Other manuscripts of note include Trevisa's translation of De proprietatibus rerum by Bartholomaeus Anglicus, used as a copy-text for Wynkyn de Worde's first edition printed ca. 1495; and deluxe illustrated manuscripts of The Pilgrimage of the Soul and Ordinances of Chivalry. The introduction to the volume highlights the particular interests of the various collectors and the influences and characteristics underpinning their acquisitions. All but one of the manuscripts described from Columbia University were acquired by George A. Plimpton (1855-1936), whose firm, Ginn and Co., published spelling books. His collection records an interest in the history of education, with MS 258, a primer probably compiled for an English schoolchild, being a highlight. John Pierpont Morgan (1837-1913) specialized in expensive, illustrated manuscripts, aided in his purchases by Belle da Costa Greene, who became the first director of the Morgan Library as a public institution under J.P. Morgan, Jr. Curt F. Bühler became the Keeper of Printed Books at the Morgan in 1934, bequeathing to the Library the manuscripts that he had bought over the years. James Lenox and John Jacob Astor established the New York Public Library, with Lenox donating two Wycliffite Bibles and Astor a third. The New York Academy of Medicine owns two manuscripts relating to the work of the French surgeon Guy de Chauliac.

The Art of Cookery in the Middle Ages

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Publisher : Boydell Press
ISBN 13 : 9780851154305
Total Pages : 296 pages
Book Rating : 4.1/5 (543 download)

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Book Synopsis The Art of Cookery in the Middle Ages by : Terence Scully

Download or read book The Art of Cookery in the Middle Ages written by Terence Scully and published by Boydell Press. This book was released on 1995 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.

Food in Medieval England

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Publisher : Oxford University Press on Demand
ISBN 13 : 0199273499
Total Pages : 364 pages
Book Rating : 4.1/5 (992 download)

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Book Synopsis Food in Medieval England by : C. M. Woolgar

Download or read book Food in Medieval England written by C. M. Woolgar and published by Oxford University Press on Demand. This book was released on 2006-07-06 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Food in Medieval England' draws on research across different disciplines to present a picture of the English diet from the early Saxon period up to 1540. It uses a range of sources, from the historical records of medieval farms, abbeys, & households both great & small, to animal bones, human remains, & plants from archaeological sites.

Medieval Cooking in Today's Kitchen

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Author :
Publisher : Schiffer Publishing
ISBN 13 : 9780764348426
Total Pages : 0 pages
Book Rating : 4.3/5 (484 download)

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Book Synopsis Medieval Cooking in Today's Kitchen by : Greg Jenkins

Download or read book Medieval Cooking in Today's Kitchen written by Greg Jenkins and published by Schiffer Publishing. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Contains 78 recipes ... that originate from the folkloric foundations of individual cultures throughout Europe and the [British] Isles in the Middle Ages ... Each dish has been researched, translated, prepared by time-honred cooking traditions, and is suitable for modern chefs everywhere ... these recipes offer historical information, preparation suggestions and a thorough resource guide"--Publisher's description.

Food in Medieval Times

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Author :
Publisher : Greenwood
ISBN 13 : 9780313361760
Total Pages : 0 pages
Book Rating : 4.3/5 (617 download)

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Book Synopsis Food in Medieval Times by : Melitta Weiss Adamson

Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Greenwood. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.

Curye on Inglysch

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Author :
Publisher : D. S. Brewer
ISBN 13 : 9781843843450
Total Pages : 0 pages
Book Rating : 4.8/5 (434 download)

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Book Synopsis Curye on Inglysch by : Constance B. Hieatt

Download or read book Curye on Inglysch written by Constance B. Hieatt and published by D. S. Brewer. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks. This too seems to have remained unchanged for hundreds of years. Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of "dessert" as these menus do. Presented here in early English, this invaluable collection provides fascinating insights into the medieval kitchen and household, and is the perfect guide to modern recreations of medieval meals and feasts.

Du Fait de Cuisine

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Author :
Publisher : Acmrs (Arizona Center for Medieval and Renaissance Studies)
ISBN 13 : 9780866984027
Total Pages : 327 pages
Book Rating : 4.9/5 (84 download)

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Book Synopsis Du Fait de Cuisine by : Chiquart

Download or read book Du Fait de Cuisine written by Chiquart and published by Acmrs (Arizona Center for Medieval and Renaissance Studies). This book was released on 2010 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: "With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."

Medieval Arab Cookery

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Publisher :
ISBN 13 :
Total Pages : 527 pages
Book Rating : 4.:/5 (762 download)

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Book Synopsis Medieval Arab Cookery by : Maxime Rodinson

Download or read book Medieval Arab Cookery written by Maxime Rodinson and published by . This book was released on 2006 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: