ISBN10: 0851156118, ISBN13: 9780851156118, [publisher: Boydell Press, Woodbridge, England] Hardcover 276 pp.
[Andover, MA, U.S.A.] [Publication Year: 1995]

ISBN10: 0851156118, ISBN13: 9780851156118, [publisher: The Boydell Press, Woodbridge] Hardcover First Edition Very clean & tightly bound hardback book with no inscriptions, in a bright unclipped dustjacket. Appears little used. [viii] + 276 pages, bibliography, index
[Ibstock, United Kingdom] [Publication Year: 1995]
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ISBN10: 0851156118, ISBN13: 9780851156118, [publisher: Boydell & Brewer, Incorporated] Hardcover Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
[Mishawaka, IN, U.S.A.] [Publication Year: 1995]

Woodbridge Suffolk: Boydell & Brewer. Very Good/Very Good. Date: 1995. First Edition. Hard Cover. 8vo 0851156118 Dust jacket price clipped. Blue cloth with bright gilt titling on spine. No inscription. 276 pages clean and tight. The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy. In this fascinating study, Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence. The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries possessed wide knowledge. During his apprenticeship under other masters, he learnt a range of culinary skills using the standard facilities of the open fire, the mortar and the bolting-cloth to their best advantage. He had a large repertoire of preparations for all occasions, in order to accommodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. He also possessed a wealth of knowledge of the theoretical aspect of medieval cookery: he was obliged to understand thoroughly the inherent qualities of all the foodstuffs he handled, as determined by ...

ISBN10: 0851156118, ISBN13: 9780851156118, [publisher: Univ of Rochester Pr] Hardcover Very Good
[liverpool, United Kingdom] [Publication Year: 1995]

Woodbridge:: Boydell Press,. Fine in Fine dust jacket. Date: 1995. Hardcover. 0851156118 . First British edition. Fine in a fine dust jacket. . 1995. Boydell Press, ISBN 0851156118 US

ISBN10: 0851156118, ISBN13: 9780851156118, [publisher: Boydell Press,, Woodbridge:] Hardcover First Edition First British edition. Fine in a fine dust jacket.
[Springfield, MA, U.S.A.] [Publication Year: 1995]

ISBN10: 0851156118, ISBN13: 9780851156118, [publisher: Univ of Rochester Pr] Hardcover
[Stockport, United Kingdom] [Publication Year: 1995]