Average Reviews:
(More customer reviews)Close but not quite there. As a member of a rather heralded Guild of (amatuer - we do it for love not money) Medieval and Renaissance Cooks, I was anticipating less 'making it up as I go along" and more true redactons of the books Ms Sagan references.
I was delighted that in roughly half the recipes, she quoted the original recipe and acknowledged the source. I was less delighted when she deliberately changed ingredients, left ingredients out or in one case where it was clear that the intent of the recipe was for periwinkles (snail like mollusks greatly esteemed in Elizabethan and slightly post Elizabethan times) and she admits that in a fit of whimsy, she substituted periwinkles the flower.
Not having hauled out the books and done the research I cannot attest that the unattributed recipes come from period, nor may I suggest that they do not. Where I to serve these unattributed recipes, I would label them as "peroid" (period like) rather than period.
For the most part even those period-like recipes do sound delicious!
This is a nice book, and if it piques an interest in Medieival and Renaissance cookery,then it has served its purpose.
Do NOT take her redactions as Gospel - read them, think of the aim of the dish you are making and consult other sources, both modern and medieval period. If you need help google MEdieval Food....
The photos and garnishes are lovely however.
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