Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare's time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.

    This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    With chapters on marriage, childbirth, the upbringing of children, washing and cleaning, food and drink, the housewife as doctor, women and business, and women and religion, Alison Sim reveals how women were expected to manage businesses as well as the household accounts, take extensive personal interest in the moral welfare of their children, administer medicine to their households and act as a helpmeet to their husbands in every aspect of life. She challenges widely held assuptions that all households were self-sufficient in the sixteenth century and shows that even wealthy ladies were not brought up to be idle. Written in a lively and readable style, The Tudor Housewife provides an attractive and captivating insight into past women's lives.

    The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us recipe ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.

    The author of 'The Life and Times of the Thunderbolt Kid' isn't, after all, a Shakespeare scholar, a playwright, or even a biographer. Reading 'Shakespeare The World As Stage', however, one gets the sense that this eclectic Iowan is exactly the type of person the Bard himself would have selected for the task. The man who gave us 'The Mother Tongue' and 'A Walk in the Woods' approaches Shakespeare with the same freedom of spirit and curiosity that made those books such reader favorites. A refreshing take on an elusive literary master.

    Most biographies focus on the years of her reign, during which she proved herself as adept a ruler -- and as shrewd an operator -- as England had ever seen. But while the history of her rule is fascinating, the story of how her remarkable character was forged seems vital to a full understanding of the woman who led England into a new age of prosperity, power, and artistic achievement. David Starkey's Elizabeth: The Struggle for the Throne explores the terra incognita of Elizabeth's early years, and the result is nothing short of captivating.Starkey finds that Elizabeth's early years ran the gamut from days of snug security as the daughter of Henry VIII and Anne Boleyn, and Henry's heir apparent, to the years of uncertainty after her mother's execution whenElizabeth was separated from court and virtually forgotten. She received a first-rate academic education, excelling in languages and rhetoric and exhibiting a strong interest in the Protestant religion her father had established in England. But the education she received from life itself would prove far more valuable for the monarch-to-be. After the death of Henry VIII and Edward VI (Elizabeth's half brother), Elizabeth's status as sister and would-be successor to the Catholic queen Mary put her in a dangerous position.It also put her in prison at Mary's command -- and perilously close to execution -- after plots to place Elizabeth on the throne were revealed. Starkey makes it clear that while others may have actually done the dirty work, Elizabeth was usually in the thick of these efforts. Her imprisonment taught her to cover her tracks, but it did not stop her maneuverings. While fervently professing her Catholic faith, she surrounded herself with Protestant advisers and attendants, and bided her time. She evaded another snare of her sister's when Mary attempted to neutralize Elizabeth by marrying her off to a Catholic Spaniard in exchange for naming Elizabeth her successor. Perhaps Elizabeth had learned early on from the plight of her mother that marriage had its drawbacks. Starkey, however, suggests that Elizabeth, in a moment of true regality, would not accept the crown if it came through bullying and capitulation. Again, Elizabeth bided her time.Her seeming patience -- for Starkey reveals that Elizabeth continued to plot -- paid off when Mary, never robust, entered her final illness. Elizabeth managed to convince the now irrational queen that she was, indeed, a staunch Catholic and vowed to preserve England as a Catholic realm. Upon Mary's death, Elizabeth ascended to the throne with no meaningful opposition, thereby beginning what would be a golden age, one of the most legendary reigns in history. Starkey lets us understand, for the first time, the forces that made her into the formidable woman -- and brilliant ruler -- that she would soon prove to be.

    As seen in her two previous, highly acclaimed books-Restoration London and Dr. Johnson's London-she has immersed herself in contemporary sources of every kind. She begins with the River Thames, the lifeblood of Elizabethan London. The city, on the north bank of the river, was still largely confined within old Roman walls. Upriver at Westminster were the royal palaces, and between them and the crowded city the mansions of the great and the good commanded the river frontage. She shows us the interior décor of the rich and the not-so-rich, and what they were likely to be growing in their gardens. Then the Londoners of the time take the stage, in all their amazing finery. Plague, small-pox, and other diseases afflicted them. But food and drink, sex and marriage and family life provided comfort, a good education was always useful, and cares could be forgotten in a playhouse or the bear-baiting rings, or watching a good cockfight. Liza Picard's wonderfully skillful and vivid evocation of the London of four hundred years ago enables us to share the delights, as well as the horrors, of the everyday lives of sixteenth century Britain.

    But few books have brought to life more vividly the exquisite texture of two women's rivalry, spurred on by the ambitions and machinations of the forceful men who surrounded them. The drama has terrific resonance even now as women continue to struggle in their bid for executive power.Against the backdrop of sixteenth-century England, Scotland, and France, Dunn paints portraits of a pair of protagonists whose formidable strengths were placed in relentless opposition. Protestant Elizabeth, the bastard daughter of Anne Boleyn, whose legitimacy had to be vouchsafed by legal means, glowed with executive ability and a visionary energy as bright as her red hair. Mary, the Catholic successor whom England's rivals wished to see on the throne, was charming, feminine, and deeply persuasive. That two such women, queens in their own right, should have been contemporaries and neighbours sets in motion a joint biography of rare spark and page-turning power.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    This definitive full biography of Anne Boleyn, based on the latest scholarly research, focusses on Anne’s life and legacy and establishes Anne as a figure of considerable importance and influence in her own right.