[Regia-NA] New Medieval Cookery Book

[rmhowe]

The Art of Cookery in the Middle Ages.
Author: Scully T
Publication Date: Boydell 2002
Period: Medieval
ISBN: 0 8511 5430 1
Price: £16.99   ($25.24us / €26.61)
ISBN: 0 8511 5430 1
284pp card

"Summary: A compendium on practically all aspects of the art of cooking 
and dining... Because of the author's familiarity with all aspects of
the
subject we are offered this rara avis: a book which interests the
specialist and the general reader; which allies common sense with 
scholarship; and which presents the theory and practice of medieval 
cooking for the scholar and the practitioner... has its place on the 
shelves of the practical cook as well as on those of the scholar: both
can feed on it! HISTORY The master cook who worked in the noble kitchens
of the fourteenth and fifteenth centuries had to be both practical
and knowledgeable. His apprenticeship acquainted him with a range of 
culinary skills and a wide repertoire of seasonal dishes, but he was 
also required to understand the inherent qualities of the foodstuffs 
he handled, as determined by contemporary medical theories, and to 
know the lean-day strictures of the Church. Research in original 
manuscript sources makes this a fascinating and authoritative study 
where little hard fact had previously existed." 

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