Ordering Information.1000 Pleyn Delit: Medieval Cookery for Modern Cooks (2nd edition) by Constance B. Hieatt, Brenda Hosington, and Sharon Butler (paperbound; shipping weight 350 g)
The closest thing to a standard period cookbook, this should be on every medievalist's bookshelf. Includes 142 recipes, giving first the original texts from 14th and 15th century manuscripts, then adaptations with modern measurements and cooking instructions. Get it!
| each | 18.95 |
1010 A Taste of Ancient Rome by Ilaria Gozzini Giacosa (paperbound; shipping weight 500g)
A good place to start on recreating the opulent feasts of ancient Rome, this book includes not only a wide range of recipes from Apicius and other Roman sources, in both original Latin and modernized version, but also information on the social context of Roman dining and some fine colour illustrations.
| each | 25.45 |
1020 Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century edited by Constance B. Hieatt and Sharon Butler (clothbound; shipping weight 400 g)
This volume will take you much deeper into culinary authenticity, as you interpret recipes from more than twenty medieval manuscripts (including the famous Forme of Cury) to create your own version of the dishes. With the help of the extensive glossary, working from the original Middle English is not difficult.
| each | 45.00 |
1025 Take A Thousand Eggs or More: A Collection of 15th Century Recipes (2nd edition) by Cindy Renfrow (2 volumes, spiralbound; shipping weight 1125 g)
A wonderful resource for the recreating cook. The two volumes include over 600 pages, and the spiral binding means they lie flat for use. The first volume gives original Middle English versions, translations, and adaptions for modern cooks of over 100 recipes from 15th century English cookbooks. The second volume gives originals and translations of about three hundred more. Includes glossaries, bibliographies, and suggestions for using the unmodernized recipes.
| each set | 40.50 |
1030 The English Housewife by Gervase Markham (paperbound; shipping weight 600 g)
Originally published in 1615, this book contains "all the virtuous knowledges and actions both of the mind and body, which ought to be in any complete housewife." Markham instructs the housewife on preparing food, brewing beer and caring for wine, growing flax and hemp for thread, and spinning and dyeing.
| each | 19.95 |
1040 A Sip Through Time: A Collection of Old Brewing Recipes by Cindy Renfrow (paperbound; shipping weight 475 g)
Anyone who brews needs this book. Renfrow has collected together from the sources over 400 recipes for brewing ale, beer, wine, cider, mead, metheglin, and others, dating from ancient Sumeria to the nineteenth century. She also includes an extensive glossary to help with less familiar ingredients.
| each | 27.00 |
Author: David Dendy © 1997-2002
This page was last updated on 17/02/02.
