Ever get a yen for hemp seed soup, digestive pottage, carp
fritters, jasper of milk, or frog pie? Would you like to test your
culinary skills whipping up some edible counterfeit snow or nun's
bozolati? Perhaps you have an assignment to make a typical
Renaissance dish. The cookbook presents 171 unadulterated recipes
from the Middle Ages, Renaissance, and Elizabethan era. Most are
translated from French, Italian, or Spanish into English for the
first time. Some English recipes from the Elizabethan era are
presented only in the original if they are close enough to modern
English to present an easy exercise in translation. Expert
commentary helps readers to be able to replicate the food as nearly
as possible in their own kitchens. An introduction overviews
cuisine and food culture in these time periods and prepares the
reader to replicate period food with advice on equipment, cooking
methods, finding ingredients, and reading period recipes. The
recipes are grouped by period and then type of food or "course."
Three lists of recipes-organized by how they appear in the book and
by country and by special occasions-in the frontmatter help to
quickly identify the type of dish desired. Some recipes will not
appeal to modern tastes or sensibilities. This cookbook does not
sanitize them for the modern palate. Most everything in this book
is perfectly edible and, according to the author, noted food
historian Ken Albala, delicious!
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