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Two Fifteenth Century Cookery Bks
Two fifteenth-century cookery-books. Harleian ms. 279 ab. 1430, and Harl. Ms. 4016 ab. 1450, with extracts from Ashmole ms. 1429, Laud ms. 553, and Douce ms. 55 This book, "Two fifteenth-century cookery-books," by Thomas Austin, is a replication of a book originally published before 1888. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
- GenresCookbooks
151 pages, Hardcover
First published June 1, 1980
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Displaying 1 - 3 of 3 reviews
August 2, 2017
Interesting for research, not great for actual cooks
Hard to read if not familiar with the language of the day. A side by side redaction would have been very useful, especially for cooks, although the explanation of terms did help considerably.
Hard to read if not familiar with the language of the day. A side by side redaction would have been very useful, especially for cooks, although the explanation of terms did help considerably.
January 27, 2017
Historical ok, Cooking very hard
This is the reproduction of 2 cooking manuscripts and a few small additional recipes from c. 1450. They are presented with scholarly citations and a scrambled but informative translation of some of the terms and words used in the back.
This is obviously a very interesting historical document but one would really need to put effort and time into any recipe to be able to actually make it. The problems are as follows: the use of medieval English, medieval English attempt at spelling medieval French, the printing of these manuscripts with illegible inserts, and lastly the lack of a modern active table of contents and active footnotes. This is unfortunate as these footnotes have extremely useful translations of terms and ingredients. Actually the footnotes are part of the most important thing that you can get from this book as they will enable you to decipher this and other medieval works including some herbals. Of course they are not in alphabetical order and this is kindle so you can't easily flip back and forth between pages. Still a valuable book.
This is the reproduction of 2 cooking manuscripts and a few small additional recipes from c. 1450. They are presented with scholarly citations and a scrambled but informative translation of some of the terms and words used in the back.
This is obviously a very interesting historical document but one would really need to put effort and time into any recipe to be able to actually make it. The problems are as follows: the use of medieval English, medieval English attempt at spelling medieval French, the printing of these manuscripts with illegible inserts, and lastly the lack of a modern active table of contents and active footnotes. This is unfortunate as these footnotes have extremely useful translations of terms and ingredients. Actually the footnotes are part of the most important thing that you can get from this book as they will enable you to decipher this and other medieval works including some herbals. Of course they are not in alphabetical order and this is kindle so you can't easily flip back and forth between pages. Still a valuable book.
March 9, 2013
One of my go-to books when I want to make something to wow my wife and daughter!
Displaying 1 - 3 of 3 reviews