Renaissance Cooking References

Renaissance Food . Recipes . References

Gode Cookery has a great collection of Medieval Recipes with the original text, translation, and modern instructions. I like the Kenelme Digbie recipes for reading, but they're of questionable use in the kitchen. Some cookbooks are more kitchen friendly, but purists complain that they depart rather far from the original recipes. Be sure to check the reviews such that you get what you need.

Food and Feast in Medieval England (Illustrated History Paperbacks)
Food and Feast in Medieval England (Illustrated History Paperbacks)
P. W. Hammond
Buy New: $46.01 / Used: $0.01 (18 avail)
This fully illustrated book describes the extraordinary range of food which found its way on to the tables of medieval English society, its production and distribution. Although bread, ale, meat and fish were the staple diet, fish often came from as far away as Iceland, and as early as 1480 over 100,000 oranges were being imported to augment the diet. The book covers a wide range of medieval food, from hunting, fish breeding, brewing, baking, food hygiene and storage. The book concludes with an examination of medieval feasts, such as that held at York on 26 December 1251, which took six months to prepare, and saw the consumption of no fewer than 68,500 loaves of bread, 170 boars and 25,000 gallons of wine. Based on archaeological and documentary evidence, this book aims to provide an introduction to an often neglected topic of medieval life.

Food and Feast in Medieval England (Food & Feasts)
Food and Feast in Medieval England (Food & Feasts)
P. W. Hammond
Buy New: $4.98 / Used: $0.98 (39 avail)
Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.

Food and Feast in Tudor England
Food and Feast in Tudor England
Alison Sim
Buy New: $42.47 / Used: $0.98 (24 avail)
An overview of Tudor food and eating habits. Chapters cover food and society, table manners, feasting and banquets, Tudor ideas about healthy eating and kitchens and cooking.

Food and Feast in Tudor England (Food & Feasts)
Food and Feast in Tudor England (Food & Feasts)
Alison Sim
Buy New: $20.48 / Used: $10.45 (11 avail)
Popular representations of the Tudors at table have caricatured them as loud, gross and lacking any manners. This is actually far from the case, as food and dining were used as social display by the upwardly mobile. For those with money, meals became extravagantly sophisticated, with a staggering number of courses and breathtaking table displays. Even those lower down the social scale enjoyed some of the benefits of increasing prosperity and the new markets which England's merchants exploited, bringing new foodstuffs into the country and new ideas about eating.

Fabulous Feasts: Medieval Cookery and Ceremony
Fabulous Feasts: Medieval Cookery and Ceremony
Madeline Pelner Cosman
Buy New: $27.51 / Used: $0.01 (90 avail)
Includes a section on medieval recipes and a practical guide to re-creating the dishes.

Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted...
Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted...
Ruth Anne Beebe
Buy New: $11.98 / Used: $0.84 (18 avail)
A review of cluttered cookbook shelves reveals a surfeit of fetchingly illustrated, full-color books of contemporary cuisine, and a shocking lack of titles dealing with the real history of gastronomy. This compendium of Elizabethan recipes, gathered and annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also usable. In addition to a rich selection of the transcribed original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. There is much more to this cuisine than the expected meat and Shepherd's pie; here is fascinating advice on how herbs were used to flavor and preserve, how ale was brewed, and how to "fry an egg as round as a ball." In addition to the recipes, the book offers sample menus, a glossary, an index, and a host of elegant and wonderfully evocative period woodcuts all printed in red.

Tudor Cookery: Recipes and History (None)
Tudor Cookery: Recipes and History (None)
Peter Brears
Buy New: $60.22 / Used: $0.73 (15 avail)
Contains over 50 recipes from the 16th century- all of which can be reproduced in the modern kitchen. The recipes include dishes such as Savoury Tongue Pie; Smothered Rabbit; Mutton in Beer and Sweet Cubes of Jellied Milk. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette. As well as looking at what people ate in Tudor England, it also looks at the importance of the colonization of the New World on the Elizabethan diet. For the first time rare and exotic vegetables began to arrive - tomatoes from Mexico, kidney beans from Peru and from Chile, the potato. But the most important introduction was sugar from the West Indies, which quickly led to widespread tooth decay amongst the aristocracy - its greatest users. Even Queen Elizabeth had black teeth. The book is fully illustrated with full color photographs and woodcuts.

Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook
Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook
Francine Segan
Buy New: $29.00 / Used: $8.10 (35 avail)
“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.”
—from the Foreword by Patrick O’Connell
Francine Segan introduces contemporary cooks to the foods of William Shakespeare’s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results.
The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary... [more]

The Medieval Cookbook
The Medieval Cookbook
Maggie Black
Buy New: $7.50 / Used: $0.01 (41 avail)
A selection of fifty tested recipes taken from medieval manuscripts and adapted, with imperial and metric measurements, for the modern cook. This cookbook offers a selection of recipes drawn from medieval manuscripts which have been adapted for the modern cook. Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines. Color illustrations throughout

Closet of the Eminently Learned Sir Kenelme Digbie, Opened (1669) (English Kitchen...
Closet of the Eminently Learned Sir Kenelme Digbie, Opened (1669) (English Kitchen...
Kenelm Digby
Buy New: $44.53 / Used: $28.10 (10 avail)
Many of the recipes are for drinks, particularly of meads or metheglins, but the culinary material provides a remarkable conspectus of accepted practice among court circles in Restoration England, with extra details supplied from Digby’s European travels. The editors also include the inventory of Digby’s own kitchen in his London house, discovered amongst papers now deposited in the British Library; and they have provided a few modern interpretations of Digby’s recipes. The work was last printed in 1910, in a sound edition that is no longer easily available. This new version has several improvements. The editors discuss the role of George Hartman in the compilation of the book, and relate its contents to the work that went out in 1682 over Hartman’s own name, The True Preserver and Restorer of Health. There is a full glossary and the reader will be helped by the extensive biographical notes about people named in the text as the source of recipes.

The Closet of Sir Kenelme Digbie Opened, Volume VI from the Mallinckrodt Collection...
The Closet of Sir Kenelme Digbie Opened, Volume VI from the Mallinckrodt Collection...
Sir Kenelme Digbie
Buy Used: $5.72 (9 avail)
Culinary history

A Sip Through Time: A Collection Of Old Brewing Recipes
A Sip Through Time: A Collection Of Old Brewing Recipes
Cindy Renfrow
Buy New: $18.00 / Used: $8.99 (19 avail)
A Sip Through Time, A Collection of Old Brewing Recipes contains, in a single illustrated volume, over 400 documented historic recipes for ale, beer, mead, metheglin, cider, perry, hypocras, wines, etc., dating from 1800 B.C. to modern times.

Take a thousand eggs or more: A translation of medieval recipes from Harleian MS...
Take a thousand eggs or more: A translation of medieval recipes from Harleian MS...
Cindy Renfrow, Cindy M. Renfrow
Buy New: $169.32 / Used: $34.95 (10 avail)

Pleyn Delit: Medieval Cookery for Modern Cooks
Pleyn Delit: Medieval Cookery for Modern Cooks
Sharon Butler, Constance B. Hieatt, Brenda Hosington
Buy New: $21.89 / Used: $4.02 (30 avail)
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... [more]

The Medieval Kitchen: Recipes from France and Italy
The Medieval Kitchen: Recipes from France and Italy
Odile Redon, Françoise Sabban, Silvano Serventi
Buy New: $17.64 / Used: $3.95 (52 avail)
The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery.
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review
"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement



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