Made-Over Dishes : Original Recipes with linked TOC (Illustrated)

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Hardcover: pages; Dimensions in inches : 1. Paperback: pages; Dimensions in inches : 0. There are also a variety of medieval art, illustration, and design books available through Gode Cookery:. Looking for something specific at Gode Cookery? Search Gode Cookery courtesy of Master. RDCSoft has been a major supporter of this site since its earliest days and has graciously supplied Gode Cookery with free hardware, software, and hardware maintenance.

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A Boke of Gode Cookery, Vol. Amazon review: The medieval kitchen revealed: facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.

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Amazon review: A truly splendid find, this well-edited edition of Gervase Markham's manual provides vivid insight into household management in the seventeenth century. Topics range from cookery and brewing to home remedies. Excellent introduction and notes. Enjoyable contemporary illustrations. Amazon review: Much of the book is a discussion of various aspects of food in medieval society. The foot notes and bibliography are extensive. The recipes at the end are not the main focus of the book: many of them are delicious but not completely authenticity; however, if you want the "flavor" of the middle ages, they are fine.

Book review: An engagingly written and fully illustrated book on medieval attitudes toward food, its preparation and presentation. Few readers with an interest in food will fail to find this book both informative and entertaining. The author drew her material from many primary sources: devotional literature, sermons, courtesy books, recipe collections, household accounts, chronicles, and romances. Amazon review: First published in a much more academic form in not to mention in academic Polish , Maria Dembinska's groundbreaking study of the foods and eating habits of the Polish in the Middle Ages took until now to find its way into English.

Dembinska's challenge was not only to chronicle the food ways of medieval Poland, but to try to define what in fact was Polish. The recipes Weaver researched and included with the text combine to make this a history, ethnography, archaeology, and a powerful friendship you can sit down and taste. It's a rare taste, and one to be savored. Amazon review: Professors Carlin and Rosenthal are to be commended for their wide-ranging exploration of a subject we too often take for granted - getting food to the table and eating it.

From the fascinating "Fast Food and Urban Living Standards in Medieval England" to the the grisly "Cannibalism as an Aspect of Famine in Two English Chronicles," this is a scholarly look at how another culture approached meals and eating. Amazon review: Hunting and fish breeding, brewing and baking, trade and storage, hygiene and nutrition, the intricacies of dining in polite company, and the organization behind large feasts, are brought to light from the evidence of archaeology and written texts. Well illustrated. It is thought to date back to possibly even the 12th century. It's a small collection of only 35 recipes and was published as part of the Collection included in An Old Icelandic Medical Miscellany in by Henning Larsen.

What this new page book does is to bring together the four versions, translate them, add textual notes, commentary indices, glossaries, and bibliographies. The scholarship is as expected excellent.

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So, if you collect medieval culinary texts, this is one for your shelves. Amazon review: If you're a beginner in historical cooking, then this is a wonderful introduction into medieval recipes. A beautiful selection of illustrations, a common-sense approach to modernization availability of ingredients is often an issue , and a thoroughly readable writing style make this a favorite cookbook.


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Amazon review: More than a mere cookbook, The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. Culture and cuisine become thoroughly entwined, informing and transforming one another. Etiquette at table and the aesthetics of the meal, the seasonal variations evidenced in feast days and fast days, the foods of the city and the country as well, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts--all this is brought to scholarly light and generously proffered for our hearty consumption.

Eminently learned and gracious in their hospitality, Sabban, Serventi, and Redon invite us to savor with them the culinary treasures of a rare and distant age. Amazon review: A cook's book as much as a cookbook, this contains 70 authentic Mediterranean recipes adapted for today's kitchen. Re-create the bold, robust flavors of the middle ages and learn about the history of Mediterranean cuisine, including what medieval kitchens were like, the significance of spices, and etiquette when forks were not in common use.

Amazon review: Highly revised from the edition to account for the fact that the authors have since seen the actual manuscripts from which the recipes are taken. Includes the original directions and modern, tested recipes for hours d'oeuvres, eggs, and cold dishes; soppes and potages; sauces; bruets, stews, and other boiled fish, poultry, and meat dishes; broiled, baked, and roasted dishes; desserts; and subtleties. This compendium of Elizabethan recipes, gathered, annotated, and carefully tested by Ruth Anne Beebe is not only historically accurate but also accessible to the modern chef.

Beside providing solid sustenance for inquisitive spirits, sumptuous recipes for imaginative cooks, and delightful woodcuts, Beebe's text also provides a real insight into medieval culture, its preconceptions, prejudices and protocols. Amazon review: Take A Thousand Eggs or More provides documentable recipes for those cooks wishing to recreate a meal from 15th century England. Both volumes include the original recipe with the original spelling.

The recipe is then "translated" into modern spelling along with footnotes for more obscure terms and abbreviations. Amazon review: "Tell me what you eat and I will tell you what you are," quipped the eighteenth-century gastronomer Brillat-Savarin. Indeed, cooking and eating transcend mere alimentary necessity--how we define, prepare, and consume our daily bread can detail a full range of social expression.

In Art, Culture, and Cuisine , Phyllis Pray Bober examines cooking through the dual lens of archaeology and art history. She shows that cuisine--the higher, skilled, and creative manifestation of cooking--is an art that should be elevated to the level of those more generally termed "fine. Amazon review: What better way to debunk the good-old-days myth than by depicting through paintings, photographs, and words a merrie olde England that--foodwise, anyway--was anything but?

Journalist Paston-Williams has thoroughly researched the U. Each of the five chronological chapters discusses foodstuffs, interior environment and kitchen equipment, and manners. Culled from historical documents as well as period literature, from Chaucer to Mrs. Beeton's Book of Household Management, the findings might present some surprises: For instance, in the fourteenth century, dairy products were considered inferior food, gin drinking caused thousands of deaths in the early s, and hospitality reigned thoughout the centuries.

Close to 50 recipes, with original instructions in boxes, impart the flavor of the times and show that certain tastes have endured. Amazon review: The Classical Cookbook combines carefully researched history with recipes that are interpretations of ancient Greece and Rome. The result has been a vast national experiment in supply-side gastro-economics: Factory farms turning out increasing amounts of chicken have called forth an increasing demand. Modern chickens are cogs in a system designed to convert grain into protein with staggering efficiency.

By comparison, around seven pounds of feed are required to produce a pound of beef, while more than three pounds are needed to yield a pound of pork. Gary Balducci, a third-generation poultry farmer in Edgecomb, Maine, can turn a day-old chick into a five-pound broiler in six weeks, half the time it took his grandfather.

All they want to do now is eat. It is hard to remember that these teeming, clucking, metabolizing and defecating hordes awaiting their turn in the fryer are the same animals worshiped in many parts of the ancient world for their fighting prowess and believed by the Romans to be in direct communication with Fate. A chicken bred for the demands of American supermarket shoppers presumably has lost whatever magical powers the breed once possessed. Western aid workers discovered this in Mali during a failed attempt to replace the scrawny native birds with imported Rhode Island Reds.

Chickens make wonderful pets, as breeders will tell you, especially if they think they could interest you in buying some chicks. What characteristics do chicken-owners value most? To Barbara Gardiner Whitacre, who raises five breeds of chickens in upstate New York, a leading criterion is egg color—the deep chocolate-brown eggs of her Welsummers, the jade green of the Ameraucana, the speckled olive of Ameraucana hens after a Welsummer rooster got loose and created an inadvertent cross. Also, hardiness, cuteness and a willingness to brood—to sit on a nest full of fertilized eggs until they hatch, contributing their own labor to the farm economy.

Unfortunately, these qualities are sometimes in conflict.

She raises a breed called Silkies, with good looks to spare, bearing luxuriant feathers of an exceptional fluffiness. Two years ago, Whitacre reluctantly sampled two Silkie roosters. So now if I can bring myself to use one for food, I generally use it in a dish with color: a nice coq au vin or something with tomatoes and thyme.