Early French Cookery : Sources, History, Original Recipes and Modern Adaptations

Rating:
Summary: Cookery Excellence
Review: I bought this book a few years ago and it was the best cookery book I could have received. Scully uses "Viandier of Talievent", "The Menagier de Paris" and "Du Fait de cuisine" by Chiquart as his sources. As well as giving a little history on the sources he provides a quick lesson on the history of French Cookery and a worthwhile section on ingredients and preparation methods. The recipes in the book are heavily documented (2 or 3 sources) and the reader is provided with the original recipe(usually from Menagier). Then they given a modern easy to follow and adapt for large numbers recipe. This book is a must have for SCA and Medieval Re-enactors who enjoy cooking medievally

Rating:
Summary: Cookery Excellence
Review: I bought this book a few years ago and it was the best cookery book I could have received. Scully uses "Viandier of Talievent", "The Menagier de Paris" and "Du Fait de cuisine" by Chiquart as his sources. As well as giving a little history on the sources he provides a quick lesson on the history of French Cookery and a worthwhile section on ingredients and preparation methods. The recipes in the book are heavily documented (2 or 3 sources) and the reader is provided with the original recipe(usually from Menagier). Then they given a modern easy to follow and adapt for large numbers recipe. This book is a must have for SCA and Medieval Re-enactors who enjoy cooking medievally

Rating:
Summary: Early French Cookery
Review: This is a well organized cookbook. I like that it goes through talking about the customs, ingredient, preparation methods, and recipes. Recipes are workable, and many use common ingredients. Some cookbooks of this genre do not offer reipes that you can actually cook. The honey glazed vegetables are good, as are the leeks in white leek sauce. I would highly recommend this book if you enjoy medieval recipes.

Rating:
Summary: Early French Cookery
Review: This is a well organized cookbook. I like that it goes through talking about the customs, ingredient, preparation methods, and recipes. Recipes are workable, and many use common ingredients. Some cookbooks of this genre do not offer reipes that you can actually cook. The honey glazed vegetables are good, as are the leeks in white leek sauce. I would highly recommend this book if you enjoy medieval recipes.