Gastronomie au Moyen Age

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University of Chicago Press, Apr 15, 2000 - Cooking - 304 pages
2 Reviews
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

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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

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On recipe 34 - cooking chicken with pomegranate juice:
It is eye-opening to see that fruit juice is integrated into the cooking and belly fat of pork is used as well. The almond and fruit juice
used will surely give this chicken dish a unique flavour.
But, I think, for those fearing the fat from pork, they may substitute it will grape seed oil or peanut oil. Then, it will have little effect on the cholesterol level.
 

Contents

Acknowledgments xv
2
Medieval Cooking Today
35
Lamb Ausoerre 95 68 Insideout Stuffed Fresh
41
Some Menus
47
Apple Jelly Candies
48
Potages
53
Meat Ravioli in Broth
60
PoreeslPorrate and Vegetables
66
Innkeepers Escabeche 117 90 Eel Torta
152
97
161
102
168
111
174
117
180
Entremets Fritters
187
Cheese Fritters
193
An Italian Blancmange
199

19
73
25
79
31
85
38
91
Lamb Saute 95 Sardines or Anchovies
125
Parsleystudded Lamb or 75 Grilled Oysters
132
Herbed Egg Tart
139
Roast Capon with Jance 85 Crustless Lamb Pate
145
Spiced Plum Mousse
211
Candied Orange Rind
218
218
241
220
257
222
267
Marinated Trout in Sweet Pies and Tarts
283
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About the author (2000)

 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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