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Produktbeschreibungen
From Library Journal
An English-language edition of La Gastronomie au Moyen Age: 160 Recettes de France et d'Italie, published in Paris in 1993, this volume of medieval recipes adapted for the modern cook is both usable and informative. Redon (Univ. of Paris), Fran?ois Sabban (L'Ecole des Hautes Etudes en Sciences Sociales, Paris), and Silvano Serventi, an independent researcher, have combined their knowledge of languages, food, and history to create this fascinating collection of 153 recipes, ranging from soups and pasta to meats, sauces, and desserts. Each recipe is presented in its original form, in translation, and adapted for modern cooks. A brief passage also explains the significance of the recipe and its relation to other dishes. Although it is not the only title covering medieval cookery (see, e.g., Madeleine Cosman's Fabulous Feasts: Medieval Cookery and Ceremony, LJ 1/15/77), this well-organized and entertaining work is recommended for specialized food or medieval collections in large public and academic libraries.AMary Martin, CAPCON Lib. Network, Washington, DC
Copyright 1998 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Copyright 1998 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Kurzbeschreibung
"The Medieval Kitchen" is a delightful work in which historians Odile Redon, Francoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb--a wonderful melange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. "The Medieval Kitchen" vividly depicts the context and tradition of authentic medieval cookery.
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."--Wanda Oram Miles, "The Medieval Review"
""The Medieval Kitchen," like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."--Heather O'Donoghue, "Times Literary Supplement"
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."--Wanda Oram Miles, "The Medieval Review"
""The Medieval Kitchen," like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."--Heather O'Donoghue, "Times Literary Supplement"
In diesem Buch
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Cretonnee of new peas or fava beans. Cook them until they break apart and drain them. Lesen Sie die erste Seite
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Cretonnee of new peas or fava beans. Cook them until they break apart and drain them. Lesen Sie die erste Seite
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Format:Gebundene Ausgabe
I have enjoyed reading this book. Its got lots of information that is very useful to those interested in cooking medieval recipes. The book includes an English translation of the original recipe which can be very helpful when working with medieval recipes. However, I find her modern recipes not quite ready for consumption. They are *almost* what I want but they are bland, never have quite the spicing and flavors I expect. I find that I need to try the recipe once, note my changes in the book and then cook it with the changes for general consumption.
Format:Gebundene Ausgabe
The content of this book is absolutely stimulating for anyone who is interested in learning about Medieval cookery. The book is very easy to follow and is written as if the author is talking to you as opposed to at you. For anyone interested in doing a medieval period feast or dinner (especially those of you in the Society for Creative Anachronism) This book is a great investment. However, the author has assumed that the reader has some knowledge on cooking and is not written for a beginning cook. But for those with a basic knowledge of Culinary arts this is definitely a must have.
Format:Gebundene Ausgabe
The writing of the book is very deep. If you are patient you will walk away with an expeience of feeling like you have lived in a Medieval Kitchen. The author's have researched this whole experience of cooking and the challenges the Chef's were faced with without the luxury we have today. I have gained a respect for Chef's of old.
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