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'The book is as much a fascinating social document as a cookbook.'
'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.'
'[Pleyn Delit] is a complete and actually quite practical book, besides being great fun to just browse through.'
'If you are a cookbook collector, don't miss Pleyn Delit.'
'The recipes are as much fun to read as the meals are to eat.'
'Pleyn Delit is the kind of book that will add class to any creative cook's collection of culinary literature.'
'For the real nostalgia buff ( and anyone planning a medieval fair or feast), this is a must.'
'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 year's most intriguing and practical cookbook is the scholarly Pleyn Delit...'
|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|
Posted April 24, 2000
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.
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