Curye on Inglysch
Title | Curye on Inglysch PDF eBook |
Author | Constance B. Hieatt |
Publisher | |
Pages | 224 |
Release | 1985 |
Genre | Literary Criticism |
ISBN | 9780197224090 |
Curye on Inglysch contains the four earliest collections of culinary recipes to be found in English. Two are printed here for the first time, including one that draws directly on identifiable Anglo--Norman sources. The collections are supplemented by a group of miscellaneous early recipes including confections and drinks such as "aqua vite"taken from medical collections. The editors provide additional information about culinary terms and their history in the Introduction and Glossary.
Pleyn Delit
Title | Pleyn Delit PDF eBook |
Author | Constance B. Hieatt |
Publisher | University of Toronto Press |
Pages | 204 |
Release | 1996-01-01 |
Genre | Cooking |
ISBN | 9780802076328 |
Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups, side and main dishes, stews, and desserts
Middle English Dictionary
Title | Middle English Dictionary PDF eBook |
Author | Robert E. Lewis |
Publisher | University of Michigan Press |
Pages | 188 |
Release | 2007 |
Genre | Foreign Language Study |
ISBN | 9780472013104 |
The final installment of the most important modern reference work for Middle English studies
The Forme of Cury, a Roll of Ancient English Cookery
Title | The Forme of Cury, a Roll of Ancient English Cookery PDF eBook |
Author | Samuel Pegge |
Publisher | Cambridge University Press |
Pages | 239 |
Release | 2014-12-11 |
Genre | Cooking |
ISBN | 1108076203 |
The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
Oxford Symposium on Food & Cookery, 1989
Title | Oxford Symposium on Food & Cookery, 1989 PDF eBook |
Author | Harlan Walker |
Publisher | Oxford Symposium |
Pages | 264 |
Release | 1990 |
Genre | Cooking |
ISBN | 0907325440 |
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Oxford Symposium on Food & Cookery, 1990
Title | Oxford Symposium on Food & Cookery, 1990 PDF eBook |
Author | Harlan Walker |
Publisher | Oxford Symposium |
Pages | 246 |
Release | 1991 |
Genre | Cookery |
ISBN | 0907325467 |
The Viandier of Taillevent
Title | The Viandier of Taillevent PDF eBook |
Author | Taillevent |
Publisher | University of Ottawa Press |
Pages | 382 |
Release | 1988 |
Genre | Cookery |
ISBN | 0776601741 |
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.