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Research
into food history is increasing and more and more good books on
the subject are available.
Pleyn Delit: Medieval Cookery for Modern Cooks by Constance
B. Hieatt is a good one to start with because this paperback is
historically accurate and has a good sample of recipes for the modern
cook to recreate. You
can purchase this book at your local bookstore or by clicking the
above photo or hyper-text to Amazon.com. |
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Odile
Redon and the other authors of
The Medieval
Kitchen: Recipes from France and Italy have done a
great job of merging history and recipes. This paperback is a
good all around historical cookbook to add to your library. You
can purchase this book at your local bookstore or by clicking
the above photo or hyper-text to Amazon.com.
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