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Binding: Hardcover
Dewey Decimal Number: 641.5942
EAN: 9780500015483
ISBN: 0500015481
Label: Thames & Hudson
Manufacturer: Thames & Hudson
Number Of Items: 1
Number Of Pages: 143
Publication Date: 1996-05
Publisher: Thames & Hudson
Studio: Thames & Hudson

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Alternate Versions: Click to Display

Related Items:

• The Medieval Kitchen: Recipes from France and Italy
• Pleyn Delit: Medieval Cookery for Modern Cooks
• Medieval Celebrations: How to Plan for Holidays, Weddings, and Reenactments With Recipes, Customs, Costumes, Decorations, Songs, Dances, and Games
• Fabulous Feasts: Medieval Cookery and Ceremony
• Medieval Costume and How to Recreate It
• see more

Browse for similar items by category:

• Books > Subjects > Cooking, Food & Wine > Baking > General
• Books > Subjects > Cooking, Food & Wine > Baking > General AAS
• Books > Subjects > Cooking, Food & Wine > Gastronomy > History
• Books > Subjects > Cooking, Food & Wine > Reference
• Books > Subjects > Cooking, Food & Wine > Regional & International > European > European

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Rating: - Wonderful!
As a medieval historian and living history enthusiast, this book was everything I'd hoped it would be. Not only are there authentic recipes, but actual recipes reprinted from the original sources. It's great to read a 14th century Italian recipe for soup in the chef's origianl recipe. It also contains general info about types of dishes and other things like that for the non-historians out there. It's a lot of fun, and is organized just as any modern cookbook is, which is one of the best things about it.

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Rating: - Use these recipes with confidence
Not only is The Medieval Cookbook a beautifully illustrated resource on the eating habits of Medieval folk, but the recipes are easy to follow with scrumptious results.I could hardly put this book down. [...] Very useful for hands-on projects when teaching children about medieval history. Wholeheartedly recommended.

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Rating: - Very Good History and Illustrations. Weaker on Recipes.
`The Medieval Cookbook' by Maggie Black is very similar to the slightly older book, `Pleyn Delit' by Constance B. Hieatt, Brenda Hosington, and Sharon Butler. It even cites this book and other works by these authors as references. Aside from the fact that the two books deal with almost exactly the same subject, English and French recipes from the late Middle Ages, and both are serious, scholarly works, there are two important differences.

The positive differences in Ms. Black's book is that it is organized by source and that it has many more pictures, both black and white and color photographs of scenes from medieval sources, and line drawings or etchings of food plants and other botanicals. `Pleyn Delit' has virtually no pictures.

The two books share several major sources. Dominating the sources and background of both books is Geoffrey Chaucer's `Canterbury Tales'. While this work contains no recipes itself, if has numerous references to food and beverages, and ... Read More

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Rating: - Wonderful library addition or gift for medievalists
This is the perfect gift book for those interested in the Middle Ages. It is beautifully presented, and organisation of recipes with references to historical incidents or literary works is clever and winning. The recipes are easy enough to prepare, and I assumed the variations from the originals were intended to make obtaining ingredients simple.

There were several reasons I withheld a 'five star' rating. First, though the author makes reference to how a particular dish would have been prepared in several different ways, only one variation is offered, in some cases markedly unlike the original. Secondly, and to a greater degree, there are not many recipes included. Those provided are illustrations of a category, not collections of, for example, varied main dishes, desserts, or savouries.

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Rating: - Good Reasource
If you are looking for good tasting period recipes, this book is for you. Sometimes cookbooks that have recipes that are from times past offer recipes that taste quite differently than what our modern expectations are. This book will deliver you good recipes. Two of the favorite ones I have tried from this book were the Almond Chicken and the Golden Leeks and Onions. The instructions are very clear, and easy to read. The book does offer lovely art work as well. My only complaint about this book while the recipe that it has are very good, I just with their were more of them. This is a good book to start or even add to a Medieval recipe collection.

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