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Pleyn Delit: Medieval Cookery for Modern Cooks (Paperback) Second Edition
US $19.95
ApproximatelyS$ 25.74
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Omaha, Nebraska, United States
Delivery:
Estimated between Fri, 3 Oct and Wed, 8 Oct to 94104
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30 days return. Seller pays for return shipping.
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eBay item number:396521028316
Item specifics
- Condition
- ISBN
- 9780802076328
About this product
Product Identifiers
Publisher
University of Toronto Press
ISBN-10
0802076327
ISBN-13
9780802076328
eBay Product ID (ePID)
1391445
Product Key Features
Edition
2
Book Title
Pleyn Delit : Medieval Cookery for Modern Cooks
Number of Pages
277 Pages
Language
English
Topic
History, Europe / Medieval
Publication Year
1996
Illustrator
Yes
Features
Revised
Genre
Cooking, History
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
105.8 Oz
Item Length
9 in
Item Width
5.9 in
Additional Product Features
Intended Audience
Trade
LCCN
96-143861
Reviews
'The book is as much a fascinating social document as a cookbook.' --H.J. Kirchhoff, The Globe and Mail
Edition Description
Revised edition
Synopsis
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., 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.
LC Classification Number
TX652.H53 1996
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- eBay automated feedback- Feedback left by buyer.Past monthOrder completed successfully—tracked and on time
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- eBay automated feedback- Feedback left by buyer.Past monthOrder completed successfully—tracked and on time