Pleyn Delit: Medieval Cookery for Modern Cooks

Front Cover
University of Toronto Press, 1996 - Cooking - 172 pages
5 Reviews

This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.

The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.

Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

  

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Review: Pleyn Delit: Medieval Cookery for Modern Cooks

User Review  - Jen - Goodreads

This is a good starting place for anyone interested in trying to make medieval recipes. Read full review

Review: Pleyn Delit: Medieval Cookery for Modern Cooks

User Review  - Loraine - Goodreads

For those who enjoy histories about the medieval ages or historical fiction set in medieval times, this little cookbook is delightful. If one is interested in medieval re-enactment societies, then ... Read full review

Contents

Hors doeuvres Eggs and Cold Dishes numbers i to
21
Sauces numbers 48 to
60
Bruets Stews and Other Boiled Fish Poultry
88
Broiled Baked and Roasted Dishes numbers 89 to
136
Subtleties numbers 137 to
142
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About the author (1996)

CONSTANCE B. HIEATT is Professor Emeritus of English, University of Western Ontario; and has made medieval studies her profession for forty years. She initiated an annual medieval feast potluck among her collegues from which this book developed. BRENDA M. HOSINGTON is professor at the Department of Linguistics, Université de Montréal. She is co-author of Pleyn Delit: Medieval Cookery for Modern Cooks, second edition (1996). The late SHARON BUTLER co-authored the first edition of Pleyn Delit with Constance Hieatt. She was an editor of the Dictionary of Old English, and a talented artist whose illustrations grace the volume.

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