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Published by Univ of Rochester Pr, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: MusicMagpie, Stockport, United Kingdom
Book
Condition: Very Good. 1707914013. 2/14/2024 12:33:33 PM.
Published by The Boydell Press, Woodbridge, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: Aucott & Thomas, Ibstock, United Kingdom
Book First Edition
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. Very clean & tightly bound hardback book with no inscriptions, in a bright unclipped dustjacket. Appears little used. [viii] + 276 pages, bibliography, index.
Published by Univ of Rochester Pr, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 1.4.
Published by Boydell & Brewer, Woodbridge Suffolk, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: CHARLES BOSSOM, Ely, CAMBS, United Kingdom
Book First Edition
Hard Cover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. 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 contemporary medical treatises, in order to ensure that he never imperilled the health of his master's household by an unsuitable choice or combination of ingredients. With few exceptions, these ingredients are much the same as those in favour today: it is the how and why of their different treatment that makes the cookery of five centuries ago of such interest. Size: 8vo.
Published by Boydell Press, Woodbridge, England, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: Andover Books and Antiquities, Andover, MA, U.S.A.
Book
Hardcover. Condition: Very good condition. Dust Jacket Condition: Very good. 276 pp.
Published by Boydell Press,, Woodbridge:, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: Grendel Books, ABAA/ILAB, Springfield, MA, U.S.A.
Book First Edition
Hardcover. Condition: Fine. Dust Jacket Condition: Fine. First British edition. Fine in a fine dust jacket.
Published by Univ of Rochester Pr, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear. 1.4.
Published by Univ of Rochester Pr, 1995
ISBN 10: 0851156118ISBN 13: 9780851156118
Seller: dsmbooks, Liverpool, United Kingdom
Book
hardcover. Condition: Very Good. Very Good. book.