Medieval Redux
Posted
Sat, 05/11/13
Medieval Cuisine has been updated and re-released with fifteen new recipes and extra content.
Medieval Cuisine has information about food and culture in the Middle Ages, including the history of medieval dishes, kitchen utensils and other tools, etiquette, dining, holy days, common recipes, food terms, words and phrases, a medieval day in the life, and links for further study.
Over the past year, I've received several messages from readers who love the book. The only consistent complaint was the quantity of recipes.
The original edition of Medieval Cuisine contained eleven recipes, so I added more. The new edition now has a total of twenty-six recipes.
The new dishes include:
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Brewet Ayrenn (scrambled eggs)
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Caudel (spiced beer)
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Chardwardon (pears in red wine sauce)
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Cremoneze (Spinach Tart)
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Cruste Rolle (fried crackers)
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Fygey (fig & almond pudding)
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Fyllettes in Galyntyne (roast pork in breadcrumbs)
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Gronden Benes (ground beans stew)
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Hedgehogs (meat pudding with almonds)
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Manchet (bread)
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Powder Fine (spice blend)
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Powder Fort (spice blend for meat dishes)
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Rique Manger (eggs & apples)
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Ris Engoule (rice in beef broth with saffron)
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Tart in Ymbre Day (Amber Day Tart)
Medieval Cuisine is available in Kindle, Kobo and Nook editions.
Enjoy!
Tags: Culinary Collection;
Medieval
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