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The Medieval Cookbook

3.68  ·  Rating Details ·  139 Ratings  ·  12 Reviews
This cookbook offers a selection of recipes drawn from medieval
manuscripts which have been adapted for the modern cook. Illustrated
with scenes from medieval life, the dishes reflect the food eaten by
many branches of society. The book ends with a section on herbs and
medicines.
Hardcover, 144 pages
Published September 17th 1992 by Thames & Hudson
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(showing 1-30)
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Sidsel Pedersen
I am yet to try any of the recipes. However it has good chapter introductions and interesting recipes - quite a few of which I do want to try.

A few points of critique - which is properly due to the age of the book
- She is using a blender quite a lot which makes it harder to see how to use the recipe in a reenactment setting.
- I don't read old english (as english is not my first language) so when she refers to the original recipe (printed at the top of each page) she looses me.
- I am really missi
...more
Lee Shin
Aug 29, 2016 Lee Shin rated it really liked it  ·  review of another edition
Interesting insights into medieval food. I was surprised to note that there seems to be oriental elements in medieval cooking in England. It must be a feat for the merchants to transport the goods in those days. The dish of Chicken with rice and almonds uses cooking technique that is quite similar to what we still do these days in Southeast Asia. The texts between chapters providing explanation of the eating habits etc were particularly useful for understanding the subject better.
Steve Bivans
Jul 14, 2014 Steve Bivans rated it really liked it
Shelves: food
Want to throw a medieval feast? This is the book you need. Lots of great recipes and stories to give you a foundation of historical background on feasting in the Middle Ages. The barley bread recipe is fantastic!
Miles
Oct 14, 2009 Miles rated it it was ok
Interesting, but nothing to write home about. I suspect that it was based more on the preferences of the author than presenting a genuinely balanced view of medieval cooking. The use of saffron in very nearly every recipe is a clue in that direction.
Linda
Jul 03, 2012 Linda rated it it was ok
I suppose I had wanted something a bit more scholarly regarding food recipes in the middle ages. I had recently read a book mentioning names of medieval recipes and was disappointed more of them were not in the book or the description did not seem to match the recipe in the book.
Jade Cropley
Feb 03, 2015 Jade Cropley rated it liked it
Shelves: medieval-sources
Contains recipes but some are not clear on date and location.
Get it from a friend or Library very expensive to buy.
Cassie
Jun 16, 2013 Cassie rated it really liked it
Shelves: nonfiction
While absolutely none of these recipes actually look good, I loved this cookbook. I thought it was a very interesting insight into Medieval life, and it was a lot of fun to read.
Daniel Serra
Sep 06, 2015 Daniel Serra rated it liked it
It is a good book to start with in historical or medieval cooking, though as often is the case many of the dishes could be said to be renaissance rather than medieval
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Maggie Black is the author of several publications including From Handpumps to Health: The Evolution of Water and Sanitation Programmes in Bangladesh, India and Nigeria and In the Twilight Zone: Child Workers in the Hotel, Tourism and Catering Industry. She has worked as a consultant for UNICEF, Anti-Slavery International, and WaterAid, among others, and has written for The Guardian, The Economist ...more
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