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by: Terence Scully  Availability: Usually ships in 24 hours
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Binding: PaperbackDewey Decimal Number: 909 EAN: 9780851154305 ISBN: 0851154301 Label: Boydell Press Manufacturer: Boydell Press Number Of Items: 1 Number Of Pages: 284 Publication Date: 1997-08 Publisher: Boydell Press Studio: Boydell Press Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: 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. Average Rating:
 Rating: - A very informative bookAs with her many other books Scully, has produced a book that is rich in detail with the culture and locals of the middle ages. This book has one draw back, you won't be preparing anything from it. I have mainly used this book for a historical perspective, while gathering ideas for potential menus that I wish to make. So often I have wondered what would have been period or what would have gone with a particular recipe that I was trying. This book will aide you in this. Rating: - Good informationThis book has so much information it can be alittle daunting at first but keep going. It has no recipes per say but it will tell you about table manners, syrups, regional differences and so much more. This is must for the library, not just if you like to cook but are also interested in the culture of the period. Rating:  - This is a definitive work."The Art of Cookery" is a substantive book. It is wide-ranging, lucidly written and is both erudite and appropriate for a general reader. This is not a cookbook. It is, however, an essential book to read for anyone who is interested in cooking food from the middle ages, as well as anyone interested in the history of the European diet. If you are looking for recipes then you should consider Terence Scully's "The Neapolitan Recipe Collection." It is a scholarly presentation of a late 15th century ... Read More Rating:  - it was inforitive but, you could not make a dish from it.it had tons of information on how they ate and i found that intreging. unfortunetely it did not tell you substitutions on the meals for today. it would be so much fun to actually eat the things they had back then. 
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