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Binding: PaperbackDewey Decimal Number: 909 EAN: 9780472088775 Edition: Bilingual ISBN: 0472088777 Label: University of Michigan Press Manufacturer: University of Michigan Press Number Of Items: 1 Number Of Pages: 392 Publication Date: May 07, 2002 Publisher: University of Michigan Press Studio: University of Michigan Press Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes. Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it. The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth. Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants--and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water. Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages. D. Eleanor Scully is an occasional lecturer at the Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario. Average Rating:
 Rating:  - Recipies from the Late Middle AgesWhen these people say that these are Early recipies they are not kidding. The recipies in this book date from the late middle ages. These are the dishes that a master chef in the employ of say a regional duke would fix. These recipies have been found in olf manuscripts, and in old books dating from that time. The recipies were then translated into English and then tested. A lot of the spices used in those times frequently had different names than what we use today, so where needed new ... Read More Rating: - Cookery ExcellenceI bought this book a few years ago and it was the best cookery book I could have received. Scully uses "Viandier of Talievent", "The Menagier de Paris" and "Du Fait de cuisine" by Chiquart as his sources. As well as giving a little history on the sources he provides a quick lesson on the history of French Cookery and a worthwhile section on ingredients and preparation methods. The recipes in the book are heavily documented (2 or 3 sources) and the reader is provided with the original recipe(usually ... Read More Rating:  - Early French CookeryThis is a well organized cookbook. I like that it goes through talking about the customs, ingredient, preparation methods, and recipes. Recipes are workable, and many use common ingredients. Some cookbooks of this genre do not offer reipes that you can actually cook. The honey glazed vegetables are good, as are the leeks in white leek sauce. I would highly recommend this book if you enjoy medieval recipes. 
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