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| #684627 in Books | 1992-12-31 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 8.46 x.47 x8.46l,1.01 | File type: PDF | 143 pages||2 of 2 people found the following review helpful.| Excellent for reinforcing history lessons|By Ark1836|I bought this book as part of my quest to cook meals from time periods that my children are learning about in history. My hope is that cooking a meal with authentic recipes from the time period will reinforce the lessons. This is a very good cookbook with helpful illustrations and fun information. This is the best Medieval|About the Author|
|The late Maggie Black was a food historian and freelance writer. She was the author of Food and Cooking in 19th Century Britain (English Heritage, 1985) and Medieval Cookery: Recipes and History (English Heritage, 2003).
A colourful cookbook with a selection of eighty recipes drawn from medieval sources and adapted for the modern cook. Extensively illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. An introduction describes contemporary eating habits and customs for the clergy and large households, whilst the book ends with a section on medicinal herbs and medicines.
You can specify the type of files you want, for your device.The Medieval Cookbook | Maggie Black. A good, fresh read, highly recommended.
