A Thyme and Place
Medieval Feasts and Recipes for the Modern Table
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"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 from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike, at the renaissance fair and beyond. Cohen and Graves revive old original medieval recipes and reimagine and modify them to sui...
"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 from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike, at the renaissance fair and beyond. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook: - Summer harvest wine with elder flower, apples, and pears for St. John's Day (June 21st) - Right-as-rain apple cake for St. Swithin's Day (July 15th) - Wee Matilda's big pig fried pork balls with sage for Pig Face Day (September 14th) - Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th) - Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th) - And many more!"--
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