Pleyn Delit: Medieval Cookery for Modern Cooks

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9780802076328: Pleyn Delit: Medieval Cookery for Modern Cooks

This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.

The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.

Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

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From the Back Cover:

'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.' -Marjorie Gillies, the Winnipeg Tribune

About the Author:

Sharon Butler co-authored the first edition of Pleyn Delit with Constance Hieatt. She was an editor of the Dictionary of Old English and a talented artist whose illustrations grace the volumne.



Constance B. Hieatt was an emeritus professor of English at the University of Western Ontario.
Brenda Hosington is Professor at the Department of Linguistics, Université de Montréal.

"Sobre este título" puede pertenecer a otra edición de este libro.

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1.

Butler, Sharon
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción 1996. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KS-9780802076328

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2.

Sharon Butler, Constance B. Hieatt, Professor Brenda Hosington
Editorial: University of Toronto Press, Canada (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press, Canada, 1996. Paperback. Estado de conservación: New. 2nd ed.. Language: English . Brand New Book. This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today s cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book s main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food. Nº de ref. de la librería AAS9780802076328

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Butler, Sharon
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción 1996. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780802076328

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4.

Sharon Butler, Constance B. Hieatt, Professor Brenda Hosington
Editorial: University of Toronto Press, Canada (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
Nuevos Paperback Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción University of Toronto Press, Canada, 1996. Paperback. Estado de conservación: New. 2nd ed.. Language: English . Brand New Book. This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today s cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book s main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food. Nº de ref. de la librería AAS9780802076328

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Butler, Sharon
Editorial: University of Toronto Press, S (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press, S, 1996. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería 0802076327

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Sharon Butler; Constance B. Hieatt; Professor Brenda Hosington
Editorial: Univ of Toronto Pr (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción Univ of Toronto Pr, 1996. Estado de conservación: New. Nº de ref. de la librería TH9780802076328

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Sharon Butler
Editorial: University of Toronto Press 1996-02-14, Toronto (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press 1996-02-14, Toronto, 1996. paperback. Estado de conservación: New. Nº de ref. de la librería 9780802076328

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Sharon Butler; Constance B. Hieatt; Brenda Hosington
Editorial: University of Toronto Press, Scholarly Publishing Division (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press, Scholarly Publishing Division, 1996. Paperback. Estado de conservación: New. book. Nº de ref. de la librería M0802076327

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Butler, Sharon
Editorial: University of Toronto Press (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press, 1996. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780802076328

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Constance B. Hieatt
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción Paperback. Estado de conservación: New. 2nd. Paperback. This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 172 pages. 0.360. Nº de ref. de la librería 9780802076328

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