More From Jim Chevallier

Feasts and All Their Finery: Elegant Dining in Old Regime France By Jim Chevallier & Pierre Jean-Baptiste Le Grand d'Aussy
eBook (ePub): $3.99
Feasts, table decorations, customs and entertainments... Le Grand d'Aussy ends his three-volume history of French food with these exuberant chapters , bristling with colorful details, about how fine... More > dining in France grew more formal and more ambitious, remaining extravagant (by today's standards) even after the sometimes stunning, sometimes laughable excesses of the Middle Ages were reigned in and more sophisticated service and entertainment replaced a host of mechanical devices, pantomimes, and outright exotica. Le Grand draws on a classic cookbook and several forgotten memoirs to bring a wealth of details on menus, table decoration, royal households, customs, and entertainments to those who study the Middle Ages, food history, decoration or simply France in all its infinite variety. For the first time, this rich and unique text is available in English.< Less
How to Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Second Edition) By Jim Chevallier & Anthimus
eBook (ePub): $3.99
Is Anthimus' work "the oldest European medieval cookbook"? Well, it IS six centuries older than a twelfth century book that has recently been touted as exactly that. In the sixth century... More > an Ostrogoth king sent a Byzantine physician to one of the Frankish courts where the food, being for the rich, was essentially Roman. Anthimus wrote his host a long letter on diet - De Observatione Ciborum - intended mainly for medical purposes but often outlining how to prepare the food in question. Most of the food Anthimus mentions shows Roman influence, but he also mentions specific Byzantine and Frankish specialties. This new edition of this very rare work is now BILINGUAL and includes additional notes on Anthimus' work as both a Roman and a medieval cookbook. The work also provides an overview of the cuisine the work addresses, an introduction to the very concept of a "dietetic" and comparisons of others with Anthimus' own, a list of Anthimus' remedies for specific ailments and an overview of his ideas and approach.< Less
Eggs, Cheese and Butter in Old Regime France By Jim Chevallier & Pierre Le Grand d'Aussy
eBook (ePub): $2.99
Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. Easter eggs inspired not egg hunts, but loud, raucous processions. Cheese... More > might be eaten with sugar and even cinnamon. Brie and Parmesan cheese were popular long before modern times. Butter could be preserved with salt, but also by being melted and put in earthenware jars. On fast days, when meat was forbidden, sometimes eggs were allowed, in other periods they were not; the same thing was true of milk and cheese. These facts are all found in the brief but wide-ranging chapter the eighteenth century writer Le Grand d'Aussy included on eggs and dairy products in his three volumes on the history of French food. Two hundred years later, modern food historians still turn to Le Grand's work for information on various foods, and this new translation gives a sample of the varied and colorful information they find there.< Less
Après Moi, Le Dessert: Volume II: A French Eighteenth Century Vegetarian Meal By Jim Chevallier
eBook (ePub): $3.99
Original pre-Revolutionary vegetarian recipes, most newly translated from French, in a selection inspired by a menu prepared for a fast or "meager" day, when no meat was allowed. Includes... More > eighteenth century preparations for onions, lentils, asparagus, peas, almonds, mushrooms, morels, beans, artichokes, cabbage, spinach and truffles, as well as sweet djshes such as apple beignets and creme brulée, and a number of stocks, sauces and doughs. Also includes an essay on "Vegetarians in Eighteenth Century France", exploring the supposed vegetarianism of figures like Voltaire and Rousseau, as well as religious communities and the more general population. An entertaining resource for historical cooks, culinary historians and vegetarians alike.< Less

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