''The Medieval Kitchen,' like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes. ''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' 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' 119 21 The recipe we find in The Good Wife’s guide is somewhat more simple. It is not often that one has the privilege of working from a text this detailed and easy to use. Sauce will turn blue with the interaction with the air. In a mortar or blender grind the almonds and ginger, mix in the blackberry juice. 'The Medieval Kitchen' vividly depicts the context and tradition of authentic medieval cookery. Puree the blackberries in a food processor or blender, the strain the juice, pressing to extract as much liquid as possible. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast.

Medieval gastronomy turns out to have been superb-a wonderful melange of flavor, aroma, and color. 'The Medieval Kitchen' is a delightful work in which historians Odile Redon, Francoise 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 mel.

The Medieval Kitchen by Odile Redon