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18 results for "Medieval Recipes"
How to Cook a Peacock : Le Viandier - Medieval Recipes from the French Court By Jim Chevallier, Taillevent
eBook (ePub): $4.99
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In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a... More > long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.< Less
HOW TO COOK A PEACOCK: Le Viandier - Medieval Recipes from the French Court By Guillaume Tirel
eBook (ePub): $4.99
Download immediately.
In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a... More > long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.< Less
HOW TO COOK A PEACOCK: Le Viandier - Medieval Recipes from the French Court By Guillaume Tirel
eBook (ePub): $4.99
Download immediately.
In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a... More > long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.< Less
HOW TO COOK A PEACOCK: Le Viandier - Medieval Recipes from the French Court By Guillaume Tirel
eBook (ePub): $4.99
Download immediately.
In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a... More > long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.< Less
How to Cook a Golden Peacock: A Translation of the Medieval Cookbook Enseingnemenz Qui Enseingnent à Apareillier Toutes Manières de Viandes By Jim Chevallier, Anonymous
eBook (ePub): $2.99
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This brief medieval cookbook was found centuries after the Viandier, the most famous of the French medieval cookbooks. It was written under Philip the Fair, when meals were supposed to be simpler... More > than in Taillevent's time, and so unlike the later cook's work, it is simply organized by types of food, not different services. Its author was unknown, though he was certainly a professional cook. The foods described include simple fare like beef and pork and more exotic foods like peacock, swan and lamprey; sauces like cameline (cinnamon) are also mentioned along the way. This new translation includes several modern recipes (redactions) based on those in the work, an introduction and extensive notes.< Less
Vendredi Club Recipe Book By Vendredi Club
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A collection of favourite recipes in French and English submitted by members of the Vendredi Craft Club who meet regularly in the beautiful medieval village of St Avit Senieur in the Southern... More > Dordogne. The dishes have been influenced by the abundance of fresh local produce and reflect the international membership of the club. Each one is accompanied by photographs of craft projects to illustrate the varied talents of our members.< Less
Flans and Wine By David Snowden
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A Benedictine recipe book from Evesham Abbey
Ancient Castles By Yanni Theodorou
eBook (PDF): $9.99
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Fun filled publication on ancient stories, unknown facts, historical truths, castles, ancient maps, beautiful landscapes and castle pictures, medieval information, rare centuries old recipes and... More > more. A great coffee table book!< Less
Ancient Castles By Yanni Theodorou
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Fun filled publication on ancient stories, unknown facts, historical truths, castles, ancient maps, beautiful landscapes and castle pictures, medieval information, rare centuries old recipes and... More > more. A great coffee table book!< Less
The Page of Cups By Timothy Belcher
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Want to make mead (honey wine), don't know how, find all other texts dry and boring? Spice a little humor into your cup and brew a tasty batch the sarcastic way. Illustrated, illuminated with humor,... More > and informative. Tentatively subtitled "Shut up and Drink!!", the Page of Cups is a laboriously rewritten version of the author's first mead research paper, the Knight of Cups. Accented with sarcastic input from his editor, it includes various recipes both traditional and new.< Less