"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes

Available for the first time in paperback, this best-selling cookbook offers a mouth-watering selection of 50 recipes drawn from medieval manuscripts and adapte

Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was

The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the ma

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Ara