Pleyn Delit  by Constance Hiett, B. Hosington & Sharon Butler

This is an excellent choice for the beginning medieval cook, and a necessity for any more advanced cook who may have missed it.  The recipes are mainly from French and English sources, although there are a few from other parts of Europe.  The original recipes are given (translated into English, if they were in a foreign language), but the book's real strength is its excellent redactions.  The authors are particularly interested in recipes that will taste good to modern mouths and will not require a staff of servants in the kitchen.             $17.95    (paperback)
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