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books tagged “medieval cooking”
books tagged “medieval cooking”
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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Presentby Stephen MennellISBN 0252064909 (0-252-06490-9)
Softcover, Univ of Illinois Pr
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› Find signed collectible books: 'All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present'Book summary:Including pictures, anecdotes and recipes from an enormous range of sources, this volume presents an innovative history of cooking and eating in England and France, aiming to demonstrate that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature. [via]
More editions of All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present:
- All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present: ISBN 0631156380 (0-631-15638-0)
Softcover, Blackwell Pub - All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present: ISBN 0631132449 (0-631-13244-9)
Hardcover, Blackwell Pub - All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present: ISBN 0252064909 (0-252-06490-9)
Softcover, Univ of Illinois Pr
- All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present: ISBN 0631156380 (0-631-15638-0)
Anglo-Saxon Appetites: Food and Drink and Their Consumption in Old English and Related Literatureby Hugh MagennisISBN 1851823824 (1-85182-382-4)
Hardcover, Intl Specialized Book Service Inc
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Apicius Cookery and Dining in Imperial Romeby Joseph Dommers VehlingISBN 0486235637 (0-486-23563-7)
Softcover, Dover Pubns
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The Art of Cookery in the Middle Agesby Terence ScullyISBN 0851154301 (0-85115-430-1)
Softcover, Boydell & Brewer Inc
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The Art of Cooking: The First Modern Cookery Bookby Maestro Martino, Stefania Barzini, Luigi Ballerini, Jeremy ParzenISBN 0520232712 (0-520-23271-2)
Hardcover, Univ of California Pr
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A Baghdad Cookery Book: The Book of Dishes (Kitab al-Tabikh)by Muhammad Ibn Al-h Al-baghdadiISBN 1903018420 (1-903018-42-0)
Softcover, Prospect Books
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Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquetby Anne Wilson, Peter BrearsISBN 0852246390 (0-85224-639-0)
Hardcover, Columbia Univ Pr
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British Museum Cookbookby Michelle Berriedale-JohnsonISBN 1558593675 (1-55859-367-5)
Hardcover, Abbeville Press, Incorporated
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The Closet of the Eminently Learned Sir Kenelm Digby, Kt., Opened, 1669by Peter Davidson, Kenelm DigbyISBN 0907325769 (0-907325-76-9)
Hardcover, David Brown Book Co
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Curye on Inglyschby Constance B. HieattISBN 0197224091 (0-19-722409-1)
Hardcover, Boydell & Brewer Inc
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Dining With William Shakespeareby Madge LorwinISBN 0689107315 (0-689-10731-5)
Hardcover, Simon & Schuster
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The Domostroi: Rules for Russian Households in the Time of Ivan the Terribleby Carolyn Johnston PouncyISBN 0801496896 (0-8014-9689-6)
Softcover, Cornell Univ Pr
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› Find signed collectible books: 'The Domostroi: Rules for Russian Households in the Time of Ivan the Terrible'Book summary:Winner of the 1994 Heldt Prize from the Association of Women in Slavic Studies
A detailed and colorful instruction manual on household management in sixteenth-century Russia, the Domostroi gives a fascinating glimpse of the world of the nobility. This "how-to" guide is one of the few sources on the social history and secular life of Russia in the time of Ivan the Terrible. Carolyn Johnston Pouncy here offers, with an informative introduction, the first complete English translation. [via]
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Early French Cookery: Sources, History, Original Recipes and Modern Adaptationsby Terence Scully, D. Eleanor ScullyISBN 0472088777 (0-472-08877-7)
Softcover, Univ of Michigan Pr
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› Find signed collectible books: 'Early French Cookery: Sources, History, Original Recipes and Modern Adaptations'Book summary:Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes.Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it.The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth.Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants--and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water.Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages.D. Eleanor Scully is an occasional lecturer at the Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.[via]More editions of Early French Cookery: Sources, History, Original Recipes and Modern Adaptations:
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The Elixirs of Nostradamus: Nostradamus' Original Recipes for Elixirs, Scented Water, Beauty Potions and Sweetmeatsby Nostradamus, Knut BoeserISBN 1559211555 (1-55921-155-5)
Hardcover, Moyer Bell Ltd
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› Find signed collectible books: 'The Elixirs of Nostradamus: Nostradamus' Original Recipes for Elixirs, Scented Water, Beauty Potions and Sweetmeats'Book summary:Contains 41 recipes from the noted 16th-century prophet and astrologer. 46 color illustrations. [via]
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The English Housewifeby Gervase Markham, Michael R. BestISBN 0773505822 (0-7735-0582-2)
Hardcover, McGill Queens Univ Pr
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The English Housewife : Containing the Inward and Outward Virtues Which Ought to Be in a Complete Womanby Gervase MarkhamISBN 0773511032 (0-7735-1103-2)
Softcover, McGill-Queen's University Press
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› Find signed collectible books: 'The English Housewife : Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman'Book summary:In 1615 Englishman Gervase Markham published a handbook for housewives containing "all the virtuous knowledges and actions both of the mind and body, which ought to be in any complete housewife." Markham reveals the "pretty and curious secrets" of preparing everything from simple foods to such elaborate meals as a "humble feast" - an undertaking which entails preparing "no less than two and thirty dishes, which is as much as can stand on one table." He instructs the housewife on brewing beer and caring for wine, growing flax and hemp for thread, and spinning and dyeing. As a housewife was also responsible for the health and "soundness of body" of her family, he includes advice on the prevention of everything from the plague to baldness and bad breath.No other source from this period provides the same richness of information in such a readable style. Michael Best's introduction and his abundant notes make "The English Housewife" readily accessible to the contemporary reader. Michael R. Best is Professor of English, University of Victoria. [via]
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Fabulous Feasts: Medieval Cookery and Ceremonyby Madeleine Pelner CosmanISBN 080760898X (0-8076-0898-X)
Softcover, W W Norton & Co Inc
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› Find signed collectible books: 'Fabulous Feasts: Medieval Cookery and Ceremony'Book summary:Includes a section on medieval recipes and a practical guide to re-creating the dishes. [via]
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Fast and Feast: Food in Medieval Societyby Bridget Ann HenischISBN 027100424X (0-271-00424-X)
Softcover, Pennsylvania State Univ Pr
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Food: An Oxford Anthologyby Brigid AllenISBN 0192825046 (0-19-282504-6)
Softcover, Oxford Univ Pr
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› Find signed collectible books: 'Food: An Oxford Anthology'Book summary:Food, glorious food. It's a basic requirement of daily life, more essential--and some would even say more comforting--than religion, love, or sex. Its considerable pleasures, not to mention the deeper emotional, psychological, religious, and social resonances connected with it, have long been celebrated and explored by writers in novels, poetry, drama, biography, diaries, and letters. Now, in Food: An Oxford Anthology, Brigid Allen brings together a splendid, soup-to-nuts cornucopia of comment and opinion on food from some of our greatest writers through the ages.
Ranging from royal banquets to afterschool snacks, from the Bible to George Orwell, from the diary of a castaway to instructions for dairy maids, this appetizing collection will entice anyone with an interest in food. From sources both published and unpublished, the selections illustrate how food defines taste and character, contributes to atmosphere, and evokes emotion and humor. There are lively anecdotes and bon mots on dining in and dining out, and entertaining vignettes from travellers to exotic climes (such as the succulent description written by a seventeenth-century visitor to Barbados upon eating pineapple for the first time). There is a menu from a dinner party for King Richard II in 1387--which called for, among many other things, 11,000 eggs, 210 geese, and 720 hens--and a young boy's description of the proper way to eat Cadbury chocolate bars. There is also a section considering the effects of war, famine, and poverty, as well as the dubious attractions of dieting and the regimens of prisons and schools. In one entry, Evelyn Waugh writes that the boys in his boarding school "were able to flick pats of margarine from their knives to the high oak rafters overhead, where they stuck all the winter until released by the summer heat they fell, plomp, on the tables below."
A smorgasbord of comment, criticism, observation, and reflection, Food: An Oxford Anthology is guaranteed to provide lasting nourishment. [via]More editions of Food: An Oxford Anthology:
Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Pastby Maria Dembinska, William Woys Weaver, Magdalena ThomasISBN 0812232240 (0-8122-3224-0)
Hardcover, Univ of Pennsylvania Pr
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The Good Housewife's Jewel (1596)by Thomas Dawson, Maggie BlackISBN 1870962125 (1-870962-12-5)
Hardcover, Equinox Publishing Limited
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The Good Housewife's Jewel and the Second Part of the Good Housewife's Jewelby Thomas DawsonISBN 9022108651 (90-221-0865-1)
Hardcover, Walter J Johnson
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The Goodman of Paris : A Treatise on Moral and Domestic Economy by a Citizen of Paris, C. 1393by Eileen PowerISBN 1843832224 (1-84383-222-4)
Softcover, Boydell & Brewer, Incorporated
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A Handbook of Anglo-Saxon Food: Processing and Consumptionby Ann HagenISBN 0951620983 (0-9516209-8-3)
Softcover, Anglo-Saxon Books
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Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khanby Marc CramerISBN 0781809991 (0-7818-0999-1)
Softcover, Hippocrene Books
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Libellus De Arte Coquinaria: An Early Northern Cookery Bookby Constance B. Hieatt, Rudolf GreweISBN 0866982647 (0-86698-264-7)
Hardcover, Mrts
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Martha Washington's Booke of Cookery and Booke of Sweetmeats: Being a Family Manuscript, Curiously Copied by an Unknown Hand Sometime in the Seventeenth Century, Which Was in Her Keeping from 1749, the Time ofby Martha Washington, Karen HessISBN 0231049315 (0-231-04931-5)
Softcover, Columbia Univ Pr
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› Find signed collectible books: 'Martha Washington's Booke of Cookery and Booke of Sweetmeats: Being a Family Manuscript, Curiously Copied by an Unknown Hand Sometime in the Seventeenth Century, Which Was in Her Keeping from 1749, the Time of'Book summary:Martha Washington's recipes. Over five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Book of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her Introduction. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as: rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, apple cider. In In paperback for the first time, Martha Washington's "Booke of Cookery" is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.
[via]More editions of Martha Washington's Booke of Cookery and Booke of Sweetmeats: Being a Family Manuscript, Curiously Copied by an Unknown Hand Sometime in the Seventeenth Century, Which Was in Her Keeping from 1749, the Time of:
Medieval Arab Cookery: Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookeryby Max RodinsonISBN 0907325912 (0-907325-91-2)
Hardcover, David Brown Book Co
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The Medieval Cookbookby Maggie BlackISBN 0500015481 (0-500-01548-1)
Hardcover, W W Norton & Co Inc
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› Find signed collectible books: 'The Medieval Cookbook'Book summary:A selection of fifty tested recipes taken from medieval manuscripts and adapted, with imperial and metric measurements, for the modern cook.
This cookbook offers a selection of recipes drawn from medieval manuscripts which have been adapted for the modern cook. Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines. Color illustrations throughout [via]More editions of The Medieval Cookbook:
The Medieval Kitchen: Recipes from France and Italyby Odile Redon, Francoise Sabban, Edward Schneider, Silvano ServentiISBN 0226706850 (0-226-70685-0)
Softcover, University of Chicago Press
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The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Buhler, 19) A Critical Edition and English Translationby Pierpont Morgan Library, Cuoco Napoletano, Terence ScullyISBN 0472109723 (0-472-10972-3)
Hardcover, Univ of Michigan Pr
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Platina : On Right Pleasure and Good Health: A Critical Edition and Translation of De Honesta Voluptate et Valetudineby Mary Ella MilhamISBN 0866982086 (0-86698-208-6)
Hardcover, M R T S
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Platina's on Right Pleasure and Good Health: A Critical Abridgement and Translation of De Honesta Voluptate Et Valetudineby Mary Ella Milham, PlatinaISBN 1889818127 (1-889818-12-7)
Softcover, Pegasus Pr
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Pleyn Delit: Medieval Cookery for Modern Cooksby Constance B. Hieatt, Sharon Butler, Brenda HosingtonISBN 0802076327 (0-8020-7632-7)
Softcover, Univ of Toronto Pr
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- Pleyn Delit: Medieval Cookery for Modern Cooks: ISBN 0802006787 (0-8020-0678-7)
Hardcover, University of Toronto Press - Pleyn Delit: Medieval Cookery for Modern Cooks: ISBN 0802022529 (0-8020-2252-9)
Hardcover, University of Toronto Press - Pleyn Delit: Medieval Cookery for Modern Cooks: ISBN 0802076327 (0-8020-7632-7)
Softcover, Univ of Toronto Pr
- Pleyn Delit: Medieval Cookery for Modern Cooks: ISBN 0802006787 (0-8020-0678-7)
Pleyn Delit: Medieval Cookery for Modern Cooksby Hieatt and ButlerISBN 0802063667 (0-8020-6366-7)
Softcover, Univ of Toronto Pr
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Roman Cookery: Elegant and Easy Recipes from History's First Gourmetby John EdwardsISBN 0881790117 (0-88179-011-7)
Softcover, St Martins Pr
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The Roman Cookery of Apiciusby John EdwardsISBN 0881790087 (0-88179-008-7)
Hardcover, St Martins Pr
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Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipesby Ruth Anne BeebeISBN 0879231955 (0-87923-195-5)
Hardcover, D. R. Godine
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Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchenby Ruth Anne Beebe, William IngramISBN 1567921817 (1-56792-181-7)
Softcover, David R Godine Pub
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Salt: A World Historyby Mark KurlanskyISBN 0142001619 (0-14-200161-9)
Softcover, Penguin Group USA
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› Find signed collectible books: 'Salt: A World History'Book summary:[via]Homer called salt a divine substance. Plato described it as especially dear to the gods. Today we take salt for granted, a common, inexpensive substance that seasons food or clears ice from roads, a word used casually in expressions ("salt of the earth," take it with a grain of salt") without appreciating their deeper meaning. However, as Mark Kurlansky so brilliantly relates in his world- encompassing new book, saltthe only rock we eathas shaped civilization from the very beginning. Its story is a glittering, often surprising part of the history of mankind.Until about 100 years ago, when modern chemistry and geology revealed how prevalent it is, salt was one of the most sought-after commodities, and no wonder, for without it humans and animals could not live. Salt has often been considered so valuable that it served as currency, and it is still exchanged as such in places today. Demand for salt established the earliest trade routes, across unknown oceans and the remotest of deserts: the city of Jericho was founded almost 10,000 years ago as a salt trading center. Because of its worth, salt has provoked and financed some wars, and been a strategic element in others, such as the American Revolution and the Civil War. Salt taxes secured empires across Europe and Asia and have also inspired revolution (Gandhi's salt march in 1930 began the overthrow of British rule in India); indeed, salt has been central to the age-old debate about the rights of government to tax and control economies.
The story of salt encompasses fields as disparate as engineering, religion, and food, all of which Kurlansky richly explores. Few endeavors have inspired more ingenuity than salt making, from the natural gas furnaces of ancient China to the drilling techniques that led to the age of petroleum, and salt revenues have funded some of the greatest public works in history, including the Erie Canal, and even cities (Syracuse, New York). Salt's ability to preserve and to sustain life has made it a metaphorical symbol in all religions. Just as significantly, salt has shaped the history of foods like cheese, sauerkraut, olives, and more, and Kurlansky, an award-winning food writer, conveys how they have in turn molded civilization and eating habits the world over.
Salt is veined with colorful characters, from Li Bing, the Chinese bureaucrat who built the world's first dam in 250 BC, to Pattillo Higgins and Anthony Lucas who, ignoring the advice of geologists, drilled an east Texas salt dome in 1901 and discovered an oil reserve so large it gave birth to the age of petroleum. From the sinking salt towns of Cheshire in England to the celebrated salt mine on Avery Island in Louisiana; from the remotest islands in the Caribbean where roads are made of salt to rural Sichaun province, where the last home-made soya sauce is made, Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale. -
The Story of Saltby Mark Kurlansky, S.D. SchindlerISBN 0399239987 (0-399-23998-7)
Hardcover, Putnam Pub Group
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› Find signed collectible books: 'The Story of Salt'Book summary:From the team that created the ALA Notable Book The Cod's Tale comes the fascinating history of salt, which has been the object of wars and revolutions and is vital for life.[via]Based on Mark Kurlansky's critically acclaimed bestseller Salt: A World History, this handsome picture book explores every aspect of salt: The many ways it's gathered from the earth and sea; how ancient emperors in China, Egypt, and Rome used it to keep their subjects happy; Why salt was key to the Age of Exploration; what salt meant to the American Revolution; And even how the search for salt eventually led to oil. Along the way, you'll meet a Celtic miner frozen in salt, learn how to make ketchup, and even experience salt's finest hour: Gandhi's famous Salt March.
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Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookeryby British Library, Cindy RenfrowISBN 096285980X (0-9628598-0-X)
Hardcover, C. Renfrow
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- Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery: ISBN 0962859826 (0-9628598-2-6)
Hardcover, C. Renfrow - Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 Recipes Adapted for Modern Cookery: ISBN 0962859842 (0-9628598-4-2)
Hardcover, C. Renfrow - Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery: ISBN 096285980X (0-9628598-0-X)
Hardcover, C. Renfrow
- Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery: ISBN 0962859826 (0-9628598-2-6)
Tastes of Anglo-Saxon Englandby Mary SavelliISBN 1898281289 (1-898281-28-9)
Softcover, David Brown Book Co
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To the King's Taste: Richard Ii's Book of Feasts and Recipesby Lorna J. Sass, Samuel PeggeISBN 0312807481 (0-312-80748-1)
Hardcover, St Martins Pr
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To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cookingby Lorna J. SassISBN 0870991337 (0-87099-133-7)
Hardcover, Metropolitan Museum of Art
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To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cookingby Lorna J. SassISBN 0870991515 (0-87099-151-5)
Hardcover, Metropolitan Museum of Art
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› Find signed collectible books: 'To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking'Book summary:Elizabethian Feasts - recipes from the Good Housewives Handmaid, The English Hous-Wife, The Accomplished Ladies Delight, Epulario, The Italian Banquet [via]
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Viandier of Taillevent: An Edition of All Extant Manuscriptsby TailleventISBN 0776601741 (0-7766-0174-1)
Hardcover, Univ of Ottawa Pr
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The Vivendierby Terence ScullyISBN 0907325815 (0-907325-81-5)
Softcover, David Brown Book Co
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Aus Kochbuchern Des 14. Bis 19. Jahrhunderts: Quellen Zur Geschichte E. Textartby Hugo Stopp, Renate Ertl, Angelika SchmittISBN 3533029352 (3-533-02935-2)
Hardcover, Winter
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