The Medieval Cookbook: Revised Edition

Maggie Black

This gastronomic journey through the Middle Ages features 50 medieval recipes that invite you to not read about the past, but to taste it.

“Maggie Black’s medieval cookbook is packed with history and rave-worthy recipes.”
—Vox, ”Gifts for History Buffs”

“Sumptuous and richly informative… this is a model of how historical cookery books should be done.”
—Philippa Davenport, The Financial Times

From everyday meals to extravagant feasts, The Medieval Cookbook brings the medieval table vividly to life. Each chapter presents recipes inspired by historical events, literary works, and social occasions. Discover grilled meats consumed by William the Conqueror’s invading forces, the pies and puddings enjoyed by the pilgrims in Chaucer’s The Canterbury Tales, and the sumptuous fare served at royal feasts and Christmas celebrations.

• Features fifty recipes, drawn from English cookbooks of the fourteenth and fifteenth centuries.
• Presents original recipes alongside tested modern adaptations.
• Provides a fascinating overview of food culture in the Middle Ages.
• Beautifully illustrated with lively scenes of food, feasting, and cooking from illuminated manuscripts and tapestries,
• Includes a discussion of medieval herbal remedies.

This unique cookbook serves up a delightful literary and visual repast for historians, foodies, medieval enthusiasts, adventurous cooks, or anyone interested in the history of food and dining.

The late Maggie Black was a food historian and freelance writer. She was the author of Food and Cooking in 19th Century Britain (English Heritage, 1985) and Medieval Cookery: Recipes and History (English Heritage, 2003).

144 pages
6 3/4 x 8 3/4 inches
53 color and 3 b/w illustrations
ISBN 978-1-60606-109-1
hardcover

Getty Publications
Imprint: J. Paul Getty Museum

2012