[Sca-cooks] Du fait de cuisine available again

Johnna Holloway johnnae at mac.com
Wed Mar 23 05:37:13 PDT 2011

MRTS now lists this volume for sale

The Du fait de cuisine / On Cookery of Master Chiquart (1420)
Transcribed and translated with commentary by Terence Scully
The Archives of the Valais, Switzerland, hold a manuscript a culinary  
treatise of a certain Chiquart. Dated 1420, the Du fait de cuisine  
turned out to be a remarkable presentation of fine banquet fare and  
the best cookery practices of that time. The novel format that  
Chiquart chose for his work is of a pair of elegant two-day banquets,  
one for meat days, the other for lean days. Thirty-three more recipes  
cover contingencies: a prolongation of the banquet and the presence of  
sick persons at the lord’s court. An initial section of the work lists  
all the provisions and personnel that a cook should ensure he has at  
hand. This edition offers an introduction on the alimentary traditions  
that Chiquart drew upon and contributed to. An English translation,  
the only full English translation of the text available, accompanies  
the manuscript text. Footnotes help explain the techniques and  
procedures that Chiquart uses; an index helps the reader navigate the  
translated text.
2010 / 327 + vii pages / 978-0-86698-402-7 / MR 354 / $70, £53

It's not listed yet on Amazon.

Sculley's Chiquart's 'On Cookery' was published by Peter Lang in 1986.  
It was only 138 pages, so I'm unsure if this new edition is formated  
with larger type or if substantial new material has been added.


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