Read To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking by Lorna J. Sass Free Online


Ebook To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking by Lorna J. Sass read! Book Title: To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking
The author of the book: Lorna J. Sass
ISBN: 0870991337
ISBN 13: 9780870991332
Language: English
Format files: PDF
The size of the: 1.88 MB
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Loaded: 1838 times
Reader ratings: 3.7
Edition: The Metropolitan Museum of Art
Date of issue: September 1st 1975

Read full description of the books:



From the fourteenth-century court of Richard II, "the best and royallest viander of all Christian kings", come forty of the most entertaining and delicious recipes of medieval England, all delectably adapted for modern cooking by the author. Based on a medieval manuscript cookbook commissioned by Richard II, the 'Fourme of Cury (Manner of Cookery)', one of the earliest extant recipe collections in Middle English, To the King's Taste reveals much of the lust for grandeur and exoticism characteristic of the good king's court, where chroniclers report ten thousand guests dined daily on delicacies prepared by three hundred chefs. The recipes themselves include the finest samplings from every course of the king's feast, from the Brie Tart, the great grandfather of our quiche, to Sweet Measure, a golden dish of capon cooked in milk and honey, to Lombardy Custard, a rich and delicate dried fruit custard that still makes a wonderful dessert five centuries after its development. To the King's Taste also has a glossary of terms, a comprehensive index, a list of sources for ingredients, marvelous black-and-white illustrations throughout from original woodcuts of the period, and an introduction that describes the extravagant preparations involved in a typical medieval feast. The author, Lorna J. Sass, holds a doctorate in medieval literature from Columbia University. She is the author of four historical cookbooks, including To the Queen's Taste (EDlizabethan), Dinner with Tom Jones (18th Century), and Christmas Feast from history, which won a prestigious Tastemaker Award. She is a consultant, a syndicated food columnist, and a popular lecturer on the history of gastronomy.


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Read information about the author

Ebook To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking read Online! Lorna Sass is fondly known as "the Queen of Pressure Cooking." She is also a widely published food writer and an award-winning cookbook author. Check out her new blog: www.pressurecookingwithlornasass.word...

Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.

Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.

During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.

Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.

Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!

Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.

She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.

Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.




Reviews of the To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking


ADAM

Pozitivnenko, but naпve to the ugly.

JUDE

Despite the criticism, I liked the book!

SIENNA

I really hated the book.

AUSTIN

Why do I need to specify a phone number?

HARRIET

Frankly, double




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