[Sca-cooks] New edition of Chiquart - shameless commercial plug

[Devra]

Here is my description of two new cookery books.  The Chiquart looks particularly good and useful (although I miss the fanciful description of Master Chiquart's life found in the orginial translation.) The Dining Nobility is perhaps less useful, with a lot about wines and menus from 1895 onwards.

Devra the Baker
Poison Pen Press

New Books April 2011
 
Dining Nobility: From the Burgundian Dukes to the Belgian Royalty -$59
Paul Janssens & Siger Zeischka, editors.  Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. A valuable addition to the historical study of Belgian noblemen and the ruling elite. Partially bilingual (some essays are only presented in French) with more than 110 iluustrations in color and black and white, 270pp, trade paperback. VUB Press
Du Fait de Cuisine: On Cookery of Master Chiquart (1420) - $70
In what appears to be a substantially expanded version of his earlier translation, Scully notes: This edition has four parts…a complete and accurate transcription… physically coordinated with the original text…a commentary accompanies both text and transcription (as footnotes)… A 57 page introduction discusses food and foodstuffs, Savoy and its Count/Duke, Chiquart, and material about this edition. A substantial bibliography is followed by the text Finally a glossary/index lists all “important” words … along with the French (or occasionally Latin) term that Chiquart used.. Terminology of meals and serving completes the volume. Hardcover, 327pp.