The Medieval Kitchen: Recipes from France and Italy

Front Cover
University of Chicago Press, Apr 15, 2000 - Cooking - 304 pages
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

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The medieval kitchen: recipes from France and Italy

User Review  - Not Available - Book Verdict

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 ... Read full review

Review: The Medieval Kitchen: Recipes from France and Italy

User Review  - Jenn - Goodreads

This is one of my favorite Medieval cookbooks. Whenever I host a medieval themed dinner, this book comes off the shelf. The author provides some menu ideas for meat and non-meat days, number of guests ... Read full review

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About the author (2000)

Redon is lecturer at the University of Paris VIII Vincennes a Saint-Denis.

Sabban is lecturer at I'Ecole des Hautes Etudes en Sciences Sociales in Paris.

Edward Schneiderstudied music at Oxford and has translated several books on music and cooking. He was an editor at United Nations Headquarters.

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