Recipes and redactions with history. ( )

Love being able to look at the old english and read the translations. ( )

Well-researched, beautifully illustrated, and well wirtten. I highly reccommend this, especially as a first foray into medieval cooking, The modern redacted recipies are side by side with the original sources for comparison, and there is a fine range of dishes. The recipes vary in complexity, but the directions are clear and detailed. The second volume has no modern recipes, but it is a fine read, and a great place to try redacting medieval recipes. ( )