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Includes a section on medieval recipes and a practical guide to re-creating the dishes.
- Sales Rank: #1213602 in Books
- Brand: Brand: George Braziller
- Published on: 1999
- Original language: English
- Number of items: 1
- Dimensions: 10.08" h x .65" w x 7.21" l, 1.46 pounds
- Binding: Paperback
- 224 pages
- Medieval
- recreationism
- creative anachronism
- medievalism
- cookery
Review
Any even faintly literary types, be they cook or history buff, should be absolutely delighted with this book. -- Julia Child, Boston Globe
From the Back Cover
This book will delight any cook or history buff, with its various medieval recipes.
About the Author
Cosman is an author, attorney, and lecturer whose areas of expertise iclude medical law and medieval life.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Joy Jarrett
Excellent
8 of 11 people found the following review helpful.
Excellent, tasty, enjoyable!
By Tiffany, Avid Book Devourer
I am no means a medieval scholar, but while I was studying Chaucer in high school we had to study and perform everything there is about a medieval feast. I had been searching online for medieval recipes since I had lost the ones I used in high school. I found some and tried them out, but they just weren't as good as the ones before. Thankfully, my teacher told me the title and I immediately purchase this book. The descriptions and history are fantastic and the recipes are excellent! If you like history, get this book. If you like trying out recipes, get this book! :-)
24 of 29 people found the following review helpful.
What good eating is all about (for Chaucer...)
By J. Angus Macdonald
My background is in Medieval History. I have always been fascinated with flavours and sounds in addition to kings and social movements. This, of course, led to the discovery of Fabulous Feasts.
Now as to the 100% accuracy of the recipes, I am unable to vouch. I can say, however, that they are all clearly discribed and easy to follow. I have a particular fondness for the arbolyetts and the parsley bread. I have cooked, at one time or another over the past 15 years, about 2/3 of the recipes -- some are definitely acquired tastes and some are pure show-stoppers.
Cosman also does a marvelous job of giving you food lore and manners of the latter half of the Middle Ages. From the salacious to the practical, all sorts of information is here. Her bibliography is helpful for those who want to follow further in her footsteps and her list of where to get the ingredients is good, but a bit dated. WARNING: at least one of the spice stores listed has shut since this book was first released.
This is a book for cooks and amateur historians. It is not a HISTORY book, but rather a cookbook that gets into a bit of history and allows you to sample the tastes of another time and place.
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