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The medieval kitchen : recipes from France and Italy

Author: Odile Redon; Françoise Sabban; Silvano Serventi
Publisher: Chicago : University of Chicago Press, ©1998.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"More than a cookbook, The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. Culture and cuisine here become thoroughly entwined, informing and transforming one another. Etiquette at table and the aesthetics of the meal, the seasonal variations evidenced in feast days and fast days, the foods of the city and the country, the diets of the rich and the poor, and the ingenious  Read more...
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Genre/Form: Cookbooks
History
Document Type: Book
All Authors / Contributors: Odile Redon; Françoise Sabban; Silvano Serventi
ISBN: 0226706842 9780226706849 0226706850 9780226706856
OCLC Number: 37631150
Language Note: Translation of: La gastronomie au Moyen Age.
Description: xvii, 285 pages, [12] pages of plates : illustrations (some color) ; 25 cm
Contents: Soups and pasta: potages --
Roasted meats --
Fish --
Pies and tarts --
Sauces --
Eggs --
Entremets, fritters, and golden bread treats --
Other sweetmeats and basic preparations.
Other Titles: Gastronomie au Moyen Age.
Responsibility: Odile Redon, Françoise Sabban, Silvano Serventi ; translated by Edward Schneider ; original drawings by Patricia Glee Smith.
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Abstract:

Reconstructed from 14th- and 15th-century sources and carefully adapted to suit the modern kitchen, this work depicts the context and tradition of authentic medieval cookery.  Read more...

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