Product Description: The fields of cookery and medieval food continue to draw the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement...read more

Product Description: Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes...read more

Modern translation of La Varenne's The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d'Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century.

A scrumptious introduction to the cuisine of wealthy French medieval manors revives a host of practical but delicious recipes from the Middle Ages, all adapted to the modern kitchen. Reprint. (view table of contents)

Product Description: The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement...read more (view table of contents, read Amazon.com's description)

(view table of contents)

Product Description: The Vivendier is a hitherto unpublished manuscript of more than sixty recipes embedded within a miscellany of medical, botanical, household and personal advice compiled in north-eastern France in the middle of the fifteenth century...read more

Product Description: As chief cook of Duke Amadeus VIII of Savoy (the future Pope Felix V), Chiquart was responsible both for the daily fare consumed at his master's court and for any formal Savoyard state banquets. The On Cookery, dictated by Chiquart in 1420, preserves precious evidence of how all of a chef's duties could be splendidly fulfilled in the most glorious European courts of his time...read more (view table of contents, read Amazon.com's description)

Book by Scully, Terence

Product Description: Iuri Samarin and Baroness Rahden were intelligent and cultured people who moved easily in nineteenth-century Russian and European society and whose comments on leading personalities, religious, political, and social questions still have relevance for today...read more