30 review for The Medieval Cookbook

1. 

   4 out of 5

   Redsteve – Mar 23, 2010

   Decent collection of recipes from various medieval manuscripts (The Goodman of Paris; A Leechbook; Curye on Inglysch; An Ordinance of Pottage; unnamed 15th Century Cookery Books, etc.) with additional information from such works as Canterbury Tales, and The Babees Book. A good starting book for someone interested in Medieval foodways, the book is more or less grouped chronologically, starting with dishes from around the Conquest through the late 14th Century. Recipes are given in the original an Decent collection of recipes from various medieval manuscripts (The Goodman of Paris; A Leechbook; Curye on Inglysch; An Ordinance of Pottage; unnamed 15th Century Cookery Books, etc.) with additional information from such works as Canterbury Tales, and The Babees Book. A good starting book for someone interested in Medieval foodways, the book is more or less grouped chronologically, starting with dishes from around the Conquest through the late 14th Century. Recipes are given in the original and translated/adapted for a modern kitchen. Also includes a section on simples (herbal medicines). Lavishly illustrated. At 46 recipes, it still manages to cover a fairly wide range of foods (both for Flesshe and Fyshe days) although the choice of dishes is overwhelmingly on the aristocratic side (even the pease pottage has saffron added to it). On the subject of saffron, I would have preferred if the author had used a wider range of decorative/illusion techniques - there are no real "illulsion foods" and the coloring techniques are all either saffron or gilding. To paraphrase Henry Ford, "Your food can be any color, as long as it's yellow" Solid 3 stars.

2. 

   4 out of 5

   Tanya – Feb 09, 2020

   Very much enjoyed this historical cookbook from a period of history I find particularly captivating. The medieval recipes are largely accessible to the modern cook, and give a very clear indication of the eating habits and social norms of the time. The author includes beautiful artwork, clear instructions (translated), and references. I’ve picked out a few recipes to try, though I have yet to make any. I foresee no issues in cooking any of them, and in fact have already made many of the modern d Very much enjoyed this historical cookbook from a period of history I find particularly captivating. The medieval recipes are largely accessible to the modern cook, and give a very clear indication of the eating habits and social norms of the time. The author includes beautiful artwork, clear instructions (translated), and references. I’ve picked out a few recipes to try, though I have yet to make any. I foresee no issues in cooking any of them, and in fact have already made many of the modern day counterparts. (Leeks. Are. Prevalent. I would warn any who do not care for leeks.) Overall, a wonderful addition to the history shelf, and a fun, quick read.

3. 

   5 out of 5

   Irene Lázaro – Jan 27, 2018

   Este libro es fantástico para frikis de la Edad Media como yo. En cada capítulo, la autora hace una pequeña introducción hablando de los alimentos preferidos en una época determinada, de las costumbres en la mesa o de qué se comía en un monasterio. Luego pasa a darte recetas de comidas medievales. Primero transcribe la receta original y luego te da medidas exactas para que puedas hacerla con ingredientes cotidianos. La única pega que le pongo es que, como historiadora de medieval, me hubiera gus Este libro es fantástico para frikis de la Edad Media como yo. En cada capítulo, la autora hace una pequeña introducción hablando de los alimentos preferidos en una época determinada, de las costumbres en la mesa o de qué se comía en un monasterio. Luego pasa a darte recetas de comidas medievales. Primero transcribe la receta original y luego te da medidas exactas para que puedas hacerla con ingredientes cotidianos. La única pega que le pongo es que, como historiadora de medieval, me hubiera gustado que hubiera entrado mucho más en esas introducciones. Pero en general, lo recomiendo.

4. 

   4 out of 5

   Benjamin – Jan 05, 2019

   Finally a sensible cookbook. Here is a dead animal and some herbs, let's make dinner! I do want to try the recipes featuring leeks though, they look good. Finally a sensible cookbook. Here is a dead animal and some herbs, let's make dinner! I do want to try the recipes featuring leeks though, they look good.

5. 

   4 out of 5

   Catherine – Feb 11, 2020

   What I was looking for - a compilation/introduction. Needed footnotes for references, and it was definitely worth reading the Middle English parts for extra information.

6. 

   5 out of 5

   Sidsel Pedersen – Oct 19, 2016

   I am yet to try any of the recipes. However it has good chapter introductions and interesting recipes - quite a few of which I do want to try. A few points of critique - which is properly due to the age of the book - She is using a blender quite a lot which makes it harder to see how to use the recipe in a reenactment setting. - I don't read old english (as english is not my first language) so when she refers to the original recipe (printed at the top of each page) she looses me. - I am really missi I am yet to try any of the recipes. However it has good chapter introductions and interesting recipes - quite a few of which I do want to try. A few points of critique - which is properly due to the age of the book - She is using a blender quite a lot which makes it harder to see how to use the recipe in a reenactment setting. - I don't read old english (as english is not my first language) so when she refers to the original recipe (printed at the top of each page) she looses me. - I am really missing a introduction to each recipe - many of them complacently foreign to me both because of the name and the age of the dish. - I really wish for pictures of the dishes - luckly the internet can often help with that. But it was an inspiring read and I read it all in a day.

7. 

   4 out of 5

   Lee Shin – Aug 29, 2016

   Interesting insights into medieval food. I was surprised to note that there seems to be oriental elements in medieval cooking in England. It must be a feat for the merchants to transport the goods in those days. The dish of Chicken with rice and almonds uses cooking technique that is quite similar to what we still do these days in Southeast Asia. The texts between chapters providing explanation of the eating habits etc were particularly useful for understanding the subject better.

8. 

   4 out of 5

   Steve Bivans – Jul 14, 2014

   Want to throw a medieval feast? This is the book you need. Lots of great recipes and stories to give you a foundation of historical background on feasting in the Middle Ages. The barley bread recipe is fantastic!

9. 

   5 out of 5

   Miles – Oct 14, 2009

   Interesting, but nothing to write home about. I suspect that it was based more on the preferences of the author than presenting a genuinely balanced view of medieval cooking. The use of saffron in very nearly every recipe is a clue in that direction.

10. 

    4 out of 5

    Linda – Jul 03, 2012

    I suppose I had wanted something a bit more scholarly regarding food recipes in the middle ages. I had recently read a book mentioning names of medieval recipes and was disappointed more of them were not in the book or the description did not seem to match the recipe in the book.

11. 

    4 out of 5

    Jelle De Jong – Feb 18, 2019

    VERRY interesting, lot of history but it lacks if different recipes and cooking methodes

12. 

    5 out of 5

    Jade Cropley – Feb 03, 2015

    Contains recipes but some are not clear on date and location. Get it from a friend or Library very expensive to buy.

13. 

    5 out of 5

    Cassie – Jun 16, 2013

    While absolutely none of these recipes actually look good, I loved this cookbook. I thought it was a very interesting insight into Medieval life, and it was a lot of fun to read.

14. 

    5 out of 5

    Daniel Serra – Sep 06, 2015

    It is a good book to start with in historical or medieval cooking, though as often is the case many of the dishes could be said to be renaissance rather than medieval

15. 

    5 out of 5

    Nicholas Whyte – Oct 21, 2007

    http://nhw.livejournal.com/890530.html http://nhw.livejournal.com/890530.html

16. 

    4 out of 5

    Lenka – Feb 01, 2014

    an interesting insight into the medieval kitchen, I´ll definitely try some of the recipes

17. 

    4 out of 5

    Andrew Wicks –

18. 

    5 out of 5

    Audrey –

19. 

    5 out of 5

    laura st quinton –

20. 

    4 out of 5

    Liberty –

21. 

    5 out of 5

    Vanessa –

22. 

    4 out of 5

    Wendy Kienbusch –

23. 

    5 out of 5

    Austin M. Kramer –

24. 

    4 out of 5

    OTIS –

25. 

    5 out of 5

    Dylan Parry Jones –

26. 

    5 out of 5

    Janin –

27. 

    5 out of 5

    Hollin Elizabeth –

28. 

    5 out of 5

    Eric Bloodaxe –

29. 

    5 out of 5

    Ann –

30. 

    4 out of 5

    camila –