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    Books: Cooking by Cuisine -> Cooking Italian

    The Medieval Kitchen : Recipes from France and Italy

    by:
    Redon, Odile
    Sabban, Francoise
    Serventi, Silvano
    Schneider, Edward (Translator)

    Publisher:
    University of Chicago Press
    Published: April 15, 2000
    ISBN: 0226706850
    Format:Paperback
    Pages:304


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    Book Description
    From Library Journal
    An English-language edition of La Gastronomie au Moyen Age: 160 Recettes de France et d'Italie, published in Paris in 1993, this volume of medieval recipes adapted for the modern cook is both usable and informative. Redon (Univ. of Paris), Fran?ois Sabban (L'Ecole des Hautes Etudes en Sciences Sociales, Paris), and Silvano Serventi, an independent researcher, have combined their knowledge of languages, food, and history to create this fascinating collection of 153 recipes, ranging from soups and pasta to meats, sauces, and desserts. Each recipe is presented in its original form, in translation, and adapted for modern cooks. A brief passage also explains the significance of the recipe and its relation to other dishes. Although it is not the only title covering medieval cookery (see, e.g., Madeleine Cosman's Fabulous Feasts: Medieval Cookery and Ceremony, LJ 1/15/77), this well-organized and entertaining work is recommended for specialized food or medieval collections in large public and academic libraries.AMary Martin, CAPCON Lib. Network, Washington, DC
    Copyright 1998 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.


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