Terence Scully
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical ,and, knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
History,Nonfiction,History,Food History,Food and Drink,Food,Historical,Food and Drink,Cooking
The Art of Cookery in the Middle Ages