Medieval Cookery: Recipes and History (None)

Contains over 30 recipes from medieval times - all of which can be reproduced in the modern kitchen (with the possible exception of Dressed Swan). The recipes include dishes such as Pike with Galentyne Sauce; Dried Pea Puree with Sprouts; Grape Stuffed Boiled Chicken and Date Slices with Spiced Wine. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette. As well as looking at what people ate in Medieval England, it also explains which foods were not commonplace - there were no potatoes, tomatoes, or much of the fruit which we now take for granted. Pottage (a type of broth) was eaten by rich and poor every day and like today, bread was everyone's staple food. It is fully illustrated with full color photographs and medieval woodcuts.