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Resumen del libro
| Publisher Summary 1 |
| A host of medieval, Renaissance, and Elizabethan recipes is now available in English for the first time, with expert commentary added so that modern readers can recreate history through period food for assignments or fun. |
| Publisher Summary 2 |
| Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. |
| Publisher Summary 3 |
| A sampling of authentic recipes used in Europe from 1250-1650 are presented in the same form in which they first appeared and are accompanied by explanations of unfamiliar terms and basic guidelines for preparation. |
| Publisher Summary 4 |
| For cooks with a curiousity about history and for student historians with an interest in cooking, this volume offers a broad sampling of authentic recipes that were used in Europe during the period 1250-1650. Presented in the same form in which they first appeared, the recipes are accompanied by explanations of unfamiliar terms and basic guidelines for preparation. Albala (U. of the Pacific) is a teacher and author specializing in the culinary history of Early Modern Europe. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com) |
| Publisher Summary 5 |
| Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabeth eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. |
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