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The Medieval Cookbook

3.44 of 5 stars 3.44  ·  rating details  ·  75 ratings  ·  8 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
Hardcover, 144 pages
Published September 17th 1992 by Thames & Hudson
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Steve Bivans
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!
Magnificent and very thoroughly researched.
an interesting insight into the medieval kitchen, I´ll definitely try some of the recipes
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.
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.
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.
Feb 05, 2008 Barb rated it 2 of 5 stars
Recommends it for: anyone interested in history and food
Great pictures, but I don't think much of the author's rather haphazard substitutions.
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