Product Details
The Medieval Kitchen: Recipes from France and Italy

The Medieval Kitchen: Recipes from France and Italy
By Odile Redon, FranCoise Sabban, Silvano Serventi

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Product Description

The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise 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 mélange 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

Product Details

  • Amazon Sales Rank: #201915 in Books
  • Published on: 2000-04-15
  • Original language: English
  • Dimensions: .76" h x 6.54" w x 9.31" l, 1.29 pounds
  • Binding: Paperback
  • 304 pages

Editorial Reviews

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.