SC - First medieval cookery book WAS new book

[Christina Nevin]

	Gwynydd writes:
		> BTW, on a similar subject - I have no medieval cookbooks
in my oversized
	> cookbook collection.  Could the good gentles on this list put
forward
	> their ideas for a good (and still available!) first cookbook.

REDON, Odile et al. "The Medieval Kitchen : Recipes from France and Italy" 
June 1998, Univ of Chicago Press ISBN: 0226706842

Aside from being my favorite general cookbook, this is the one I recommend
as an introductory book, before you start getting into that "must collect
every available primary source" mode that most of us end up in.  ;-)
It has a very good and thorough introduction to medieval cooking - the
methods, ingredients, environment and theory; the redactions are on the
whole well reasoned (disregarding minor quibbles), and if like me you prefer
to do your own, each recipe is given in the original language and a
translation. The recipes also have an interesting and often witty section
about each one, as well as explanations of why they do/use certain items,
forming a continuos tutorial on medieval food throughout the book. I can't
recommend this one enough. 
http://www.a1books.com/ is selling the paperback for US$14, the hardback for
US$22, which is pretty good.
My only caveat is that the book isn't for beginning cooks - obviously in
this case it isn't an issue, but I thought I would mention it.

Al Servizio Vostro, e del Sogno
Lucretzia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
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thorngrove at geocities.com | http://www.geocities.com/~thorngrove 
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
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