The Medieval Cookbook

Front Cover
British Museum Press, 1996 - Civilization, Medieval - 143 pages
A colourful cookbook with a selection of eighty recipes drawn from medieval sources and adapted for the modern cook. Extensively illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. An introduction describes contemporary eating habits and customs for the clergy and large households, whilst the book ends with a section on medicinal herbs and medicines.

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User Review  - Steve.Bivans - LibraryThing

Want to throw a medieval feast? This is the book you need. Lots of great recipes and stories to give you a foundation of historical background on feasting in the Middle Ages. The barley bread recipe is fantastic! Read full review

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User Review  - chaingang - LibraryThing

Very approachable "first period cookbook". Gives a good sense of how to get from manuscript to plate. Though some of the modern versions arent quite in line with the original, they work OK, and the ... Read full review

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About the author (1996)

MAGGIE BLACK has written books for Oxford University Press, UNICEF, and Oxfam. She has worked as a consultant for UNICEF, Anti-Slavery International, and WaterAid, among others, and has written for "The Guardian", "The Economist", and BBC World Service.

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