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An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Novelty Dishes (Subtleties)
14. For powme dorrys (Golden Apples of Pork)-Liber Cure Cocorum (Northern England)
17. A Dish of Roasted Cat-Rupert of Nola (Spain/Naples)
94. Jasper of Milk-Livre fort excellent de cuisine (France)
108. Counterfeit Snow-Livre fort excellent de cuisine (France)
168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds-Plat (England)
Holidays and Fast Days
30. Little Leaves-Liber de Coquina (Italy?)
59. Fygey-Forme of Cury (England)
89. To make Ravioli for Meat and Lean Days, for 10 plates-Messisbugo (Ferrara, Italy)
104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent-Messisbugo (Florence, Italy)
133. To Seeth Stock fish-The Good Huswifes Handmaide for the Kitchen (England)
138. To cook Stuffed Eggplants in days of Lent-Scappi (Rome, Italy)
Illness
7. For to make potage of oysters-Liber Cure Cocorum (Northern England
38. Gruyau (Barley Gruel)-Viandier (France)
129. To make blancmange-Lancelot de Casteau (Liege, Belgium)
169. To Cook water with anise, sugar and cinnamon-Scappi (Rome, Italy)
| Empfohlen (bis): | 18 |
|---|---|
| Empfohlen (von): | 14 |
| Erscheinungsjahr: | 2006 |
| Fachbereich: | Regionalgeschichte |
| Genre: | Geschichte, Importe |
| Rubrik: | Geisteswissenschaften |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9780313330964 |
| ISBN-10: | 0313330964 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Albala, Ken |
| Hersteller: | Greenwood |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 260 x 183 x 15 mm |
| Von/Mit: | Ken Albala |
| Erscheinungsdatum: | 30.06.2006 |
| Gewicht: | 0,57 kg |
Novelty Dishes (Subtleties)
14. For powme dorrys (Golden Apples of Pork)-Liber Cure Cocorum (Northern England)
17. A Dish of Roasted Cat-Rupert of Nola (Spain/Naples)
94. Jasper of Milk-Livre fort excellent de cuisine (France)
108. Counterfeit Snow-Livre fort excellent de cuisine (France)
168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds-Plat (England)
Holidays and Fast Days
30. Little Leaves-Liber de Coquina (Italy?)
59. Fygey-Forme of Cury (England)
89. To make Ravioli for Meat and Lean Days, for 10 plates-Messisbugo (Ferrara, Italy)
104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent-Messisbugo (Florence, Italy)
133. To Seeth Stock fish-The Good Huswifes Handmaide for the Kitchen (England)
138. To cook Stuffed Eggplants in days of Lent-Scappi (Rome, Italy)
Illness
7. For to make potage of oysters-Liber Cure Cocorum (Northern England
38. Gruyau (Barley Gruel)-Viandier (France)
129. To make blancmange-Lancelot de Casteau (Liege, Belgium)
169. To Cook water with anise, sugar and cinnamon-Scappi (Rome, Italy)
| Empfohlen (bis): | 18 |
|---|---|
| Empfohlen (von): | 14 |
| Erscheinungsjahr: | 2006 |
| Fachbereich: | Regionalgeschichte |
| Genre: | Geschichte, Importe |
| Rubrik: | Geisteswissenschaften |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9780313330964 |
| ISBN-10: | 0313330964 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Albala, Ken |
| Hersteller: | Greenwood |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 260 x 183 x 15 mm |
| Von/Mit: | Ken Albala |
| Erscheinungsdatum: | 30.06.2006 |
| Gewicht: | 0,57 kg |
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