Raise a Tankard to 5 Medieval-Inspired Cookbooks

Cooking and Dining in Medieval England, by Peter Brears
Leading British food historian Peter Brears has a cornucopia of knowledge when it comes to culinary history. (He also boasts the accomplishment of being the UK’s foremost jelly expert, thank you very much.) Hop aboard Brears’ time machine, as he travels back to the world of Medieval England, detailing the equipment used for cooking, the management of the household, and of course, recipes that would have made Medieval ladies and gentlemen swoon (hedgehog, anyone?). The book transports the reader further through lovely original illustrations by Brears that draw one fully into the culinary world of Medieval England. It’s no surprise that this delightful book received the illustrious André Simon award.

Medieval Cooking in Today’s Kitchen, by Greg Jenkins
Bringing turn-of-the-first-millennium gastronomy into the turn-of-the-second-millennium kitchen can be a little intimidating…(How did they get by without a Cuisinart mixer?) As the Black Forest fairies would have it, home cooks can sift the intimidation out of cooking by jumping into this distant world with Greg Jenkins’ cookbook, Medieval Cooking in Today’s Kitchen. The seventy-eight recipes include everything one needs for a full course dinner party. Astound guests with bizarre dishes like Caws Wedi Pobi Welsh Rarebit, Chawetty Tarts, and who can’t get enough of Pompys Medieval Meatballs?

Medieval Tastes: Food, Cooking, and the Table, by Massimo Montanari and Beth Archer Brombert (Translator)
For the history buff looking to find the nitty-gritty of 12th century food (but not interested in recipes), look no further than Medieval Tastes: Food, Cooking, and the Table. In this extensive tome, Italy’s preeminent food scholar and Medievalist, Massimo Montanari, brings his expertise together to present a captivating book on Medieval Cookery. The book follows the evolution of the culinary arts in the Middle Ages, taking an anthropological perspective on what came before it, and how the food influences contemporary eating habits. Every page is a portal to the past, every bite described is a slice of history.

The Medieval Cookbook: Revised Edition, by Maggie Black
Beloved British food writer, cookbook author, and culinary historian Maggie Black was a prolific writer, responsible for penning such delightful texts as The Jane Austen Cookbook. In The Medieval Cookbook, Black enchants readers not just with appetizing recipes and a hospitable voice that makes thick history digestible, but illustrations that recall the stunning illuminated manuscripts of the Middle Ages. The recipes are charmingly framed by stories, whether historical events or folkloric tales. Learn how to make sumptuous Almond Chicken, as well as the tempting Blancmange from The Canterbury tales.

Medieval Kitchen: Recipes from France and Italy, by Odile Redon, Francoise Sabban, Silvano Serventi, and Edward Schneider (Translator)
If there is only space for one medieval cookbook on your shelf, then Medieval Kitchen: Recipes from France and Italy is a must. Published in French in 1991 then later translated into English, the book is beloved by cooks and medievalists alike. The minds of three illustrious medieval scholars, Odile Redon, Francoise Sabban, Silvano Serventi, combine in this text to create a cookbook that tantalizes both mind and belly. The book first introduces the reader to history, then dives into a description of a traditional recipe, and finally slightly modifies it for the contemporary kitchen. Many recipes are familiar to today’s eater, like Fresh Fava Beans with Herbs, while others are a bit more remote, like the Eel Spinach Torta.
Have you cooked any medieval feasts lately?