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Two Fifteenth-Century Cookery-Books: About 1430-1450
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
- GenresCookbooks
172 pages, Paperback
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This is obviously a very interesting historical document but one would really need to put effort and time into any recipe to be able to actually make it.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