A Thyme and Place: Medieval Feasts and Recipes for the Modern Table

Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!

Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery—or, at least, come close to it.

With gorgeous and whimsical hand-drawn illustrations fro...