A host of medieval, Renaissance, and Elizabethan recipes is now available in English for the first time, with expert commentary added so that modern readers can recreate history through period food for assignments or fun.
Novelty Dishes (Subtleties) 14. For powme dorrys (Golden Apples of Pork)—Liber Cure Cocorum (Northern England) 17. A Dish of Roasted Cat—Rupert of Nola (Spain/Naples) 94. Jasper of Milk—Livre fort excellent de cuisine (France) 108. Counterfeit Snow—Livre fort excellent de cuisine (France) 168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds—Plat (England) Holidays and Fast Days 30. Little Leaves—Liber de Coquina (Italy?) 59. Fygey—Forme of Cury (England) 89. To make Ravioli for Meat and Lean Days, for 10 plates—Messisbugo (Ferrara, Italy) 104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent—Messisbugo (Florence, Italy) 133. To Seeth Stock fish—The Good Huswifes Handmaide for the Kitchen (England) 138. To cook Stuffed Eggplants in days of Lent—Scappi (Rome, Italy) Illness 7. For to make potage of oysters—Liber Cure Cocorum (Northern England 38. Gruyau (Barley Gruel)—Viandier (France) 129. To make blancmange—Lancelot de Casteau (Liege, Belgium) 169. To Cook water with anise, sugar and cinnamon—Scappi (Rome, Italy)
KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.
There is a 28 page introduction for students, but the collection of
recipes is superlative. From 'roasted cat in the Middle Ages'
(though Albala suggests, not a favourite dish) to red carrot sauce
in the Late Renaissance (he says it was perhaps the word 'orange'
that was not yet invented, not that carrots were really red), this
is a book of wonderful detail.
*Petits Propos Cullinaires*
For cooks with a curiousity about history and for student
historians with an interest in cooking, this volume offers a broad
sampling of authentic recipes that were used in Europe during the
period 1250-1650. Presented in the same form in which they first
appeared, the recipes are accompanied by explanations of unfamiliar
terms and basic guidelines for preparation.
*Reference & Research Book News*
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