{"product_id":"pleyn-delit-medieval-cookery-for-modern-cooks-paperback","title":"Pleyn Delit: Medieval Cookery for Modern Cooks - Paperback","description":"\u003cp\u003eby \u003cb\u003eSharon Butler\u003c\/b\u003e (Author), \u003cb\u003eConstance B. Hieatt\u003c\/b\u003e (Author), \u003cb\u003eBrenda Hosington\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.\u003c\/p\u003e\u003cp\u003eThe approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.\u003c\/p\u003e\u003cp\u003eUnlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.' -Marjorie Gillies, the Winnipeg Tribune\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSharon Butler\u003c\/b\u003e co-authored the first edition of \u003cem\u003ePleyn Delit\u003c\/em\u003e with Constance Hieatt. She was an editor of the \u003cem\u003eDictionary of Old English\u003c\/em\u003e and a talented artist whose illustrations grace the volumne. \u003cstrong\u003eConstance B. Hieatt \u003c\/strong\u003ewas an emeritus professor of English at the University of Western Ontario. \u003cbr\u003e \u003cb\u003eBrenda Hosington\u003c\/b\u003e is Professor at the Department of Linguistics, Universit? de Montr?al.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 172\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 9.16 x 6.02 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 14, 1996\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51773107241248,"sku":"9780802076328","price":55.28,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/b117a9d0a7e2879e3a040953198b048f.webp?v=1780419774","url":"https:\/\/ebocreations.com\/products\/pleyn-delit-medieval-cookery-for-modern-cooks-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}