Author: Butler, Sharon

Brand: University of Toronto Press

Edition: 2nd

Binding: Paperback

Number Of Pages: 172

Release Date: 14-02-1996

Details: Product Description 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. Review 'The book is as much a fascinating social document as a cookbook.' -- H.J. Kirchhoff ― The Globe and Mail Review 'Pleyn Delit has a multitude of virtues ... Both the novice and the expert cook will be able to use it, and there are recipes in it oto please both simple and exotic tastes.' -- Lana Phair ― London Free Press '[Pleyn Delit] is a complete and actually quite practical book, besides being great fun to just browse through.' -- Jurgen Gothe ― Western Living 'If you are a cookbook collector, don't miss Pleyn Delit.' -- Gloria McDade ― The Toronto Sun 'The year's most intriguing and practical cookbook is the scholarly Pleyn Delit...' -- Sheila Haining ― The Hamilton Spectator 'The recipes are as much fun to read as the meals are to eat.' -- Cynthia Spinelli ― The Tacoma News Tribune and Sunday Ledger 'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.' -- Marjorie Gillies ― The Winnipeg Tribune 'For the real nostalgia buff ( and anyone planning a medieval fair or feast), this is a must.' ― Wilson Library Bulletin 'With this book, I can do two things at once, improve my knowledge of food and food preparation and indulge my love for history.' -- Joanne Bury ― Muskoka Advance From the Inside Flap 'The book is as much a fascinating social document as a cookbook.' From the Back Cover 'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.' -Marjorie Gillies, the Winnipeg Tribune About the Author Sharon Butler co-authored the first edition of Pleyn Delit with Constance Hieatt. She was an editor of the Dictionary of Old English and a talented artist whose illustrations grace the volumne. Constance B. Hieatt was an emeritus professor of English at the University of Western Ontario. Brenda Hosington is Professor at the Department of Linguistics, Université de Montréal.

Package Dimensions: 8.8 x 5.9 x 0.6 inches

Languages: English