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The Art of Cookery in the Middle Ages

Author: Terence Scully
Publisher: Boydell & Brewer
Category: Book

Buy New: $95.00

New (1) Used (3) from $90.00

Avg. Customer Rating: 4.0 out of 5 stars

4 reviews
Sales Rank: 6484288

Media: Hardcover
Number Of Items: 1
Pages: 284
Shipping Weight (lbs): 1.4
Dimensions (in): 9.8 x 6.5 x 1.3

ISBN: 0851156118
Dewey Decimal Number: 641.59409
EAN: 9780851156118
ASIN: 0851156118

Publication Date: September 1995
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Brand New Hardcover Book

Also Available In:

•	Paperback - The Art of Cookery in the Middle Ages (Studies in Anglo-Saxon History)

Similar Items:

•	The Medieval Kitchen: Recipes from France and Italy
•	Fabulous Feasts: Medieval Cookery and Ceremony
•	The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393
•	Curye on Inglysch (Middle English recipes) (Early English Text Society Supplementary Series)
•	Pleyn Delit: Medieval Cookery for Modern Cooks

Editorial Reviews:

Product Description
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.

Customer Reviews:

4 out of 5 stars

A very informative book November 30, 2001
8 out of 10 found this review helpful

As with her many other books Scully, has produced a book that is rich in detail with the culture and locals of the middle ages. This book has one draw back, you won't be preparing anything from it. I have mainly used this book for a historical perspective, while gathering ideas for potential menus that I wish to make. So often I have wondered what would have been period or what would have gone with a particular recipe that I was trying. This book will aide you in this.

4 out of 5 stars

Good information November 16, 2001
11 out of 12 found this review helpful

This book has so much information it can be alittle daunting at first but keep going. It has no recipes per say but it will tell you about table manners, syrups, regional differences and so much more. This is must for the library, not just if you like to cook but are also interested in the culture of the period.

5 out of 5 stars

This is a definitive work. May 23, 2000
17 out of 19 found this review helpful

"The Art of Cookery" is a substantive book. It is wide-ranging, lucidly written and is both erudite and appropriate for a general reader. This is not a cookbook. It is, however, an essential book to read for anyone who is interested in cooking food from the middle ages, as well as anyone interested in the history of the European diet. If you are looking for recipes then you should consider Terence Scully's "The Neapolitan Recipe Collection." It is a scholarly presentation of a late 15th century manuscript at the Pierpont Morgan Library. Mr. Scully's commentary, like the text of the "The Art of Cookery," is lucid and fabulously informative.

3 out of 5 stars

it was inforitive but, you could not make a dish from it. June 30, 1998
4 out of 15 found this review helpful

it had tons of information on how they ate and i found that intreging. unfortunetely it did not tell you substitutions on the meals for today. it would be so much fun to actually eat the things they had back then.

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