A book about parchment, ink and illumination.
Receipes and history of Stuart (17th C)
“So what’s a Petworth?”
“Well, it’s a Great Estate in England, built in the 12th Century….”
“It depends on what the pound is selling them for.”
“…. I’m putting that in my review now.”
Medieval Carving a standing rib roast and a little spatchcock
This is a beautiful hand carved handle on a high carbon steel knife. It’s based on similar finds across Scandinavia and Europe between 1200-1400.
The Medieval Kitchen is a collection of recipes from 14th and 15th French and Italian sources. It separates the recipes into the various categories – Soups, pasta, meats cooked in sauce, pies etc. This makes it a lot easier for a cook who knows what kind of food they want to cook, but not what exactly they want to cook.
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An annotated facsimile of “A Proper Newe Booke of Cokerye”
Ah Brears. Brears, Brears, Brears. This is my all time favourite cooking book. While it helps that the time period I re-enact is 14th Century English and this book is bang on for what I do, it is also a fantastic resource.
Treasures of the Black Death may be the only book on C14th gold jewellery, especially Jewish goldsmith’s work, accessible to the enthusiast. This beautiful, large, glossy book is an easy recommendation.