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This book is a gem of information about food, food preparation, life-ways of medieval royalty including a description of kitchens, utensils, ovens and menus. Divided into chapters for appetizers, entrees, sides, sauces and desserts the author has translated from Middle English each recipe; each recipe has been tried and adapted to modern English and modern living. There is a glossary of ingredients and a source for them as well. I'm happy this book was offered and that I had the good sense to get it. Interesting, entertaining, and informative.
A friend of mine has the same book and I have wanted one for years. This is quite possibly the best source for authentic meals prepared for the nobility and royalty of old. The recipes are from verifiable sources and with a little effort you can readily translate the quantities and method of preparation to duplicate a variety of dishes for your friends and family. Don't get me wrong, these recipies are not the easiest to follow or use. You must remember, the spices we use now are made to enhance the flavor of foods and their manufacture makes them about four times as potent as was used in medieval days, so temper your spices with a bit of modern knowledge. Anyone willing to attempt these recipes has real culinary fortitude and should be given congratulations for their efforts. Incidently, the honey saffron quiche is fabulous.Read full review
Richard II's cookbook. Not exhaustive but enough there to give you the idea of what the original is like. Interesting historically because a young king who liked food decided to document the recipes cooked in his kitchen. A must for English historians.
Verified purchase: Yes | Condition: Pre-owned
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