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This is perhaps the finest of all the
medieval cookbooks currently in print and it is a pleasure to announce
that it is now out in paperback, and thus more accessible to those of
small budgets. Each recipe starts the original recipe,
translated into English, followed by commentary on the method of preparation,
possible ingredient substitutions or traditions on the dish. The
redactions that follow are very sensible and have been tried by the
authors and served to their friends. In the back of the book, the
original texts of the recipes appear, in their original language
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