Pleyn Delit: Medieval Cookery for Modern Cooks / Edition 2

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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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Editorial Reviews

From the Publisher
'For the real nostalgia buff ( and anyone planning a medieval fair or feast), this is a must.'
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 (
The Globe and Mail - H.J. Kirchhoff

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

London Free Press - 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.'

Western Living - Jurgen Gothe

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

The Toronto Sun - Gloria McDade

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

The Tacoma News Tribune and Sunday Ledger - Cynthia Spinelli

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

The Winnipeg Tribune - 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.'

Muskoka Advance - 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.'

The Hamilton Spectator - Sheila Haining

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

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Product Details

  • ISBN-13: 9780802076328
  • Publisher: University of Toronto Press, Scholarly Publishing Division
  • Publication date: 2/28/1996
  • Edition description: 2
  • Edition number: 2
  • Pages: 172
  • Sales rank: 602,297
  • Product dimensions: 6.00 (w) x 9.16 (h) x 0.47 (d)

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

Weights and Measures
Hors d'oeuvres, Eggs, and Cold Dishes
Soppes and Potages
Bruets, Stews, and Other Boiled Fish, Poultry, and Meat Dishes
Broiled, Baked, and Roasted Dishes
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted April 24, 2000

    Excellent Recipes for 'Period' cooking

    This is an excellent cookbook for the average cook to begin exploring period recipes. In its second edition, the cookbook has also been much improved by the author's consultation of the period sources, in some cases making slight revisions to the recipes as stated in the first edition. As with many historical cookbooks, some experiementation is also apt to occure, as the cook finds other ways to use the techniques of the time with different recipes, which may lead to dishes that equal or surpass those in the cookbook. Overall, an outstanding offering for those interested in the cuisine of the past.

    2 out of 2 people found this review helpful.

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