Cooking in Europe, 1250-1650

Exploring the culinary traditions of the Middle Ages, Renaissance, and Elizabethan eras, this cookbook features 171 authentic recipes, many translated into English for the first time. From unique dishes like hemp seed soup to frog pie, it offers a glimpse into historical gastronomy. The inclusion of original English recipes allows for engaging translation exercises. Expert commentary guides readers in replicating these intriguing dishes, making it a valuable resource for both history enthusiasts and aspiring chefs.