Have you ever wondered what it would be like to dine like royalty in medieval England?
I’m excited to introduce my latest book, The Form of Cury: Modern Translations—a culinary journey that bridges the gap between the kitchens of the past and the tastes of today. This book is a complete reimagining of the historic recipes found in The Forme of Cury, a 14th-century English cookbook originally compiled by the master cooks of King Richard II.
Now, for the first time, you can recreate these recipes in your own kitchen with ease, as I’ve translated them into modern equivalents with practical instructions and accessible ingredients.
What Makes This Book Special?
The original Forme of Cury is a treasure trove of medieval gastronomy, but its archaic language and measurements can make it daunting for contemporary cooks. That’s where my book comes in!
Here’s what you can expect:
Authenticity Meets Accessibility: Every recipe stays true to the spirit of the original, while being adapted to modern cooking techniques and measurements.
Rich Historical Context: Alongside each recipe, you’ll find insights into the cultural and historical significance of the dish, offering a glimpse into the medieval dining experience.
A Taste of Royalty: These recipes were crafted for King Richard II’s court, so you’ll be sampling the very flavors that once graced royal banquets.
User-Friendly Format: No more puzzling over old English terminology or vague instructions—the recipes are clear, concise, and ready for your stove.
Why Explore Medieval Cuisine?
Food is a window into history, and cooking these dishes is like stepping back in time. Medieval cuisine is full of unexpected flavors, unique combinations, and creative uses of spices—some of which are surprisingly relevant to modern palates.
Whether you’re a history enthusiast, a foodie, or just someone who loves to experiment in the kitchen, The Form of Cury: Modern Translations will open your eyes (and taste buds) to a fascinating era of culinary innovation.
A Peek Inside
Here are just a few of the dishes you’ll find in the book:
Blancmanger: A creamy, almond-infused chicken dish that was a staple of medieval feasts.
Baked Chewets: Savory pies filled with minced meat and spices—a medieval precursor to modern meat pies.
Leche Lumbard: A spiced, honey-sweetened bread pudding that’s sure to satisfy any sweet tooth.
Order Your Copy Today
Bring the flavors of medieval England to your kitchen with The Form of Cury: Modern Translations! Whether you’re hosting a themed dinner, researching history, or simply exploring something new, this book offers a delicious way to connect with the past.
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