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The Medieval Cook
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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"--
Book Synopsis The Medieval Cook by : Bridget Ann Henisch
Download or read book The Medieval Cook written by Bridget Ann Henisch and published by . This book was released on 2009 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: The figure of the medieval cook revealed, in the context of time and circumstance. `Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.
Book Synopsis The Medieval Cookbook by : Maggie Black
Download or read book The Medieval Cookbook written by Maggie Black and published by . This book was released on 1996 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt: Available for the first time in paperback, this best-selling cookbook offers a mouth-watering selection of 50 recipes drawn from medieval manuscripts and adapted for the modern cook.
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.
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.
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.
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.
Book Synopsis Medieval Cuisine of the Islamic World by : Lilia Zaouali
Download or read book Medieval Cuisine of the Islamic World written by Lilia Zaouali and published by Univ of California Press. This book was released on 2009-09-14 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Book Synopsis Food and Drink in Medieval Poland by : Maria Dembinska
Download or read book Food and Drink in Medieval Poland written by Maria Dembinska and published by University of Pennsylvania Press. This book was released on 1999-08-20 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
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.
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.
Book Synopsis A Year of Holidays by : Gooseberry Patch
Download or read book A Year of Holidays written by Gooseberry Patch and published by Rowman & Littlefield. This book was released on 2020-08-15 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrate all year long with recipes that your family & friends will love! Filled with tasty and easy-to-fix recipes for every holiday to help you celebrate every memorable season. The book is divided by the seasons: Fall (Family get-togethers & game-day, Halloween and, of course, Thanksgiving), Winter Celebrations (Christmas to Valentine's Day and best-loved winter recipes), Spring (Easter, Mother's Day and more) and Summer (Memorial Day to Labor Day and County fairs in between). 245 Recipes.
Book Synopsis The Modern Family Cookbook by : Modern Family
Download or read book The Modern Family Cookbook written by Modern Family and published by Liberty Street. This book was released on 2015-09-22 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt:
From the hit television phenomenon Modern Family comes an unconventional cookbook that invites you into the kitchen with the quirky characters you know and love.
Packed with more than 100 crowdpleasing recipes, The Modern Family Cookbook is a must-have for every fan's kitchen shelf.
From "Cam's Country-Comes-to-Town Farmhouse Breakfast" and the "Dunphy's Failsafe Roast Chicken" to "Manny's Spectacular Tiramisu," these delicious dishes celebrate the crazy chaos of the family table. Expertly tested recipes are appropriate for cooks of all ages, while colorful food photography and show stills make the book as fun to flip through as it is to cook from.
Of course, family meals aren't just about the food. The Modern Family Cookbook also highlights some of the show's best laugh-out-loud moments with guides, quizzes, lists, and special features. Find out whether you're a parent or a peer-ent, peruse Lily's diva tips, and swoon over Manny's love poems. Ever wondered what it looks like inside Phil's brain? Open this book to find out.
The Modern Family Cookbook is a reminder that you that no matter how crazy family can be, they are still the people you have to feed and sit with around a table. Come for the food, stay for the fun.
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.
Book Synopsis Seven Centuries of English Cooking by : Maxime de La Falaise
Download or read book Seven Centuries of English Cooking written by Maxime de La Falaise and published by Grove Press. This book was released on 1992 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.
Book Synopsis The Medieval Kitchen by : Odile Redon
Download or read book The Medieval Kitchen written by Odile Redon and published by University of Chicago Press. This book was released on 1998 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Medieval Tastes by : Massimo Montanari
Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
