A story of Sir Gawain and the Castle of Ladies based on certain episodes in the grail romances of Chrestien de Troyes and Wolfram von Eschenbach.

The Castle of Ladies

Children's Books

Constance B. Hieatt

Literature & Fiction

Thomas Y. Crowell Co.

Sir Erec rides with his wife through the country seeking adventure in order to prove to her and King Arthurs court that he is not a coward.

The Joy of the Court

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.

Pleyn delit: Medieval cookery for modern cooks

History

University of Toronto Press

From the rear cover of this 135-page book: "This work is a concordance of culinary recipes recorded in England in the 13th, 14th, and 15th centuries: the earliest English culinary recipes on record. A few of medieval origin that continued to be recorded in the 16th and 17th centuries appear in an appendix. The recipes listed have all appeared in print; unpublished manuscripts known to the authors have been excluded since most readers would be unable to refer to them. Recipes are listed under their titles as they appear in the source manuscripts, collated in order alphabetically under their lemmatized recipe names."

Concordance of English Recipes: Thirteenth through Fifteenth Centuries (Volume 312) (Medieval and Renaissance Texts and Studies)

Cookbooks, Food & Wine

J. Terry Nutter

Johnna H. Holloway

Cooking Education & Reference

ACMRS Press

Editeur : Editions de l'Aurore Date de parution : 1977 Description : In-8, non paginé, 250 pages environ, 127 recettes, broché, occasion, très bon état. Envois quotidiens du mardi au samedi. Les commandes sont adressées sous enveloppes bulles. Photos supplémentaires de l'ouvrage sur simple demande. Réponses aux questions dans les 12h00. Librairie Le Piano-Livre. Merci. Référence catalogue vendeur: X3566. Please let us know if you have any questions. Thanks

Pain, vin et veneison: Un livre de cuisine médiévale (Études médiévales) (French Edition)

Reference

Foreign Language Study & Reference

L'Aurore

From the Publisher\nThis book, for scholars and cooks alike, is a collection of medieval recipes of the first importance. This is the culinary section of a fifteenth-century manuscript in Yale University's Beinecke Library. Unlike the only other group of medieval recipes of comparable size and influence (the famous Forme of Cury), this collection has never before been edited for publication. It consists of almost 200 recipes. For the growing number of cooks who like to recreate medieval dishes, Professor Hieatt has added a culinary commentary, with modernised versions of the recipes.

An Ordinance of Pottage: An Edition of the 15th Century Culinary Recipes in Yale University's MS Beinecke 163

Prospect Books

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