The 80 recipes, drawn from the earliest English cookbooks of the 14th and 15th centuries, are presented in two formats: the original Middle English version and one adapted and tested for the modern cook.
In a fascinating introduction, the author describes the range of available ingredients in medieval times and the meals that could be prepared from them—from simple daily snacks to celebratory feasts—as well as the preparation of the table, prescribed dining etiquette, and the various entertainments that accompanied elite banquets.
Each chapter presents a series of recipes inspired by a historical event, a piece of literature, or a social occasion. Here we find descriptions of the grilled meats consumed by William the Conqueror’s invading forces; the pies and puddings enjoyed by the pilgrims in Chaucer’s Canterbury Tales; and the more sumptuous fare served at royal feasts and Christmas celebrations.
Beautifully illustrated with lively dining scenes from illuminated manuscripts and tapestries, The Medieval Cookbook serves up a delightful literary and visual repast for anyone interested in the history of food and dining.
About the Author
The late Maggie Black was a food historian and freelance writer. She was the author of Food and Cooking in 19th-Century Britain (English Heritage, 1985) and Medieval Cookery: Recipes and History (English Heritage, 2003).
Publication Information
The Medieval Cookbook, Revised Edition
Maggie Black
J. Paul Getty Museum
144 pages, 6 ¾ x 8 ¾ inches, hardcover
53 color and 3 b/w illustrations
ISBN 978-1-60606-109-1
$24.95
Publication Date: June 12, 2012