Living and Dining in Medieval Paris or Native Indian Cookbook

Living and Dining in Medieval Paris: The Household of a Fourteenth-Century Knight

Author: Nicole Crossley Holland

At the centre of this account lies the Menagier de Paris, a medieval manuscript covering all aspects of food preparation and household skills, written by a well-to-do knight for his fifteenyear-old wife. Through her meticulous study of the manuscript, Nicole Crossley-Holland paints a vivid picture of life in the knight's household: his city residence with its walled vegetable and herb garden; his home farm which provided meat and diary produce; the country estate where he trained sparrrowhawks and hunted wild boar. The author gives a comprehensive description of medieval food economy: cultivation, animal-rearing, transportation, and the role of the street traders of Paris. Methods of food preservation, cooking techniques, recipes and presentation are thoroughly explored. Menus, ranging from the simple and everyday to elaborate wedding feasts, are described in detail. The author of the Menagier has remained anonymous for over six hundred years. Now, in a remarkable piece of scholarly detective work, Nicole Crossley-Holland reveals his identity...

Table of Contents:

Acknowledgements Foreword by Henry Loyn Introduction I THE TOWN AND COUNTRY DOMAINS The Parisian ResidenceThe Paris GardenThe Home FarmThe Country Estate II STOCKING THE LARDER Production, Provision and CostFrom Field, Garden and VineyardFrom River, Pond and SeaCattle, Sheep and PigsGame and PoultryFrom the DiarySugar and Spice III FROM KITCHEN TO HALL Comfort with EconomyCooking Tips and TechniquesThe Joy of the Senses APPENDICES1 Research Leading to the Ménagier's Identification2 A Code of Good Table Manners3 Non-culinary Recipes in the Ménagier4 A Recipe for Ypocras5 Early Street Cries of Paris Bibliography Sources of Illustrations Index

Interesting book: Manufacture of Liquors Wines and Cordials Without the Aid of Distillation or Tea With Friends

Native Indian Cookbook: Wild Game, Fish, and Wild Edibles

Author: David Hunt

Feast on dishes that are simple to prepare, elegant to serve, and feature all types of wild game, fish, wild plants, berries, and nuts. This is the only book of its kind—presenting the culinary heritage of the North American Native Peoples in a practical way for the modern cook. Recipes include Wild Goose with Apple Raisin Stuffing, Wild Turkey with Oyster Stuffing, Salmon Rice Salad, Mad Bear's Elk Stew, Black Walnut Soufflé, and Braised Venison and Vegetables. Includes large and small game, fish and seafood, sauces, marinades, stuffing batters and breads as well as nutritional information.