The Falcon Banner has posted a new item, 'Sources for the Beginning
Medieval Cook: Recommendations from the Calontir Cook's Guild

I recently asked the Calontir Cook’s Guild for recommended sources for
beginning Medieval cooks. I received a large number of recommendations,
both web sites and books, and they are listed below.

The web sites and most of the books include both the original and redacted
recipes. Redacted recipes have been worked out and put into a familiar,
modern form. For cooks that are new to Medieval cooking, the original
recipes can be quite daunting as they don’t give measures, temperatures or
cooking times. They are more like reminders, or short notes, than modern
cookbook recipes.  Reading through the original recipes and cooking the
redactions offers both consistency and experience with the flavor profiles
of Period foods. This basic foundation will be helpful when the cook later
attempts their own redactions.
*Web sites:*

   - Medieval Cookery

   - Gode Cookery <>

   - Cariadoc’s

* Books with original and redacted recipes:*

   - Pleyn Delit: Medieval Cookery for Modern Cooks (Butler, Hieatt and

   - Take a Thousand Eggs or More (Renfrow)

   - The Medieval Kitchen: Recipes from France and Italy (Redon, Sabban,
   Serventi and Schneider) <>

   - To the King’s Taste: Richard II’s Book of Feasts and Recipes Adapted
   for Modern Cooking (Sass) <>

   - Early French Cookery: Sources, History, Original Recipes and Modern
   Adaptations (Scully)

   - A Taste of Ancient Rome (Giacosa, trans. Herklotz)

   - The Medieval Cookbook (Black)

   - Eating Shakespeare : Recipes and More from the Bard’s Kitchen
   (Zyvatkauskas, Sonia and Zyvatkauskas, Be)

* Books with original recipes only:*

   - The Forme of Cury (Pegge) free Kindle ebook

   - Two 15th Century Cookery Books (Austin) $.99 Kindle ebook

   - Curye on Inglysch: English Culinary Manuscripts of the Fourteenth
   Century (Hieatt)

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