“Sumptuous and richly informative with recipes that work…this is a model of how historical cookery books should be done.” – Philippa Davenport, Fanancial Times
‘Roasted’ Salmon with Wine Sauce, Chicken with Rice and Almonds, Decorated Meatballs, Mushroom Pasties, Golden Leeks and Onions, Geen Pea Pottage, Rose Pudding, Fig and Raisin ‘Cream’, Lombard Slices…a mouth-watering selection of eighty recipes, drawn from medieval manuscripts and adapted for the modern cook.
The late Maggie Black was a food historian and freelance writer. She was the author of numerous books, including Food and Cooking in 19th Century Britain, A Heritage of British Cooking and Smoking Food at Home, and co-author of the Jane Austen Cookbook.
“This is a beguiling gastronomic journey”. – Geraldine Holt, Homes and Gardens
“This is much more that a collection of recipes…the volume’s real point and joy lies in the social history it contains” – Isabel Quigley, Financial Times