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.
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