Pleyn Delit: Medieval Cookery for Modern Cooks

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'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
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Toronto / Buffalo / London. 1992 Trade paperback Revised edition. Very good. Light cover wear. Clean interior. Trade paperback (US). Glued binding. 172 p. Bibliography. ... Glossary. Index. Audience: General/trade. Recipes are in both the language of olde, and contemporary English, and are adapted from varied sources, with added commentary as to choice of ingredients. Read more Show Less

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1979 Paperbound First Pbk. Good 0-8020-6366-7. 5-1/2' x 9'. Name on front free flyleaf, ow clean and bright. 171pp. Decorative margins throughout. Paperbound.

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Toronto, ON, Canada 1979 Soft Cover Good. No Jacket 8vo-over 7?"-9?" tall. 172 pp-Illustrations.

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1976 Trade paperback 1979th 1979, Revised ed. Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the ... spine. Trade paperback (US). Glued binding. 172 p. Canadian University Paperbooks, 228. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

'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
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Editorial Reviews

Booknews
Highly revised from the 1976 edition to account for the fact that the authors have since seen the actual manuscripts from which the recipes are taken. Includes the original directions and modern, tested recipes for hours d'oeuvres, eggs, and cold dishes; soppes and potages; sauces; bruets, stews, and other boiled fish, poultry, and meat dishes; broiled, baked, and roasted dishes; desserts; and subtleties. Paper edition (unseen), $17.95. Annotation c. Book News, Inc., Portland, OR (booknews.com)
H.J. Kirchhoff

'The book is as much a fascinating social document as a cookbook.'

Lana Phair

'Pleyn Delit has a multitude of virtues ... Both the novice and the expert cook will be able to use it, and there are recipes in it oto please both simple and exotic tastes.'

Jurgen Gothe

'[Pleyn Delit] is a complete and actually quite practical book, besides being great fun to just browse through.'

Gloria McDade

'If you are a cookbook collector, don't miss Pleyn Delit.'

Cynthia Spinelli

'The recipes are as much fun to read as the meals are to eat.'

Marjorie Gillies

'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.'

Wilson Library Bulletin

'For the real nostalgia buff ( and anyone planning a medieval fair or feast), this is a must.'

From the Publisher

'For the real nostalgia buff ( and anyone planning a medieval fair or feast), this is a must.'

Joanne Bury

'With this book, I can do two things at once, improve my knowledge of food and food preparation and indulge my love for history.'

Sheila Haining

'The year's most intriguing and practical cookbook is the scholarly Pleyn Delit...'

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Product Details

  • ISBN-13: 9780802063663
  • Publisher: University of Toronto Press
  • Publication date: 10/28/1979
  • Series: Canadian University Paperbooks
  • Edition description: REV
  • Edition number: 1979
  • Pages: 172

Meet the Author

Sharon Butler co-authored the first edition of Pleyn Delit with Constance Hieatt. She was an editor of the Dictionary of Old English and a talented artist whose illustrations grace the volumne.

Constance B. Hieatt was an emeritus professor of English at the University of Western Ontario.

Brenda Hosington is Professor at the Department of Linguistics, Université de Montréal.

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Table of Contents

Preface
Introduction
Weights and Measures
Hors d'oeuvres, Eggs, and Cold Dishes
Soppes and Potages
Sauces
Bruets, Stews, and Other Boiled Fish, Poultry, and Meat Dishes
Broiled, Baked, and Roasted Dishes
Desserts
Subtleties
Bibliography
Index
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Customer Reviews

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