By Odile Redon, Françoise Sabban and Silvano Serventi. Translated from French by Edward Schneider. Medieval food was a wonderful mélange of flavor, aroma and color, a cuisine both delicate and grand. The authors discuss foods of the city as well as the country, seasonal food variations, diet of the rich and the poor, etiquette, and the ingenious methods and techniques employed in medieval culinary arts. Recipes are in original format plus a modern adaptation. Source documents include Le Ménagier de Paris; Martino’s Libro de Arte Coquinaria; Le Viandier de Taillevent; Libro Della Cucina del Secolo XIV edited by Francesco Zambrini; Libro Della Cucina del Secolo XIV edited by Ludovico Frati; plus scattered recipes from a few other manuscripts. Softcover. 336 pages. |
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