In The Medieval Kitchen, Hannele Klemettil presents a richly illustrated history of medieval food and cookery in Western Europe and Scandinavia. The book is also a practical cookbook, with a collection of more than 60 originally sourced recipes that can easily be prepared in todays modern home. Hippocras, roasted veal paupiettes with bacon and herbs, and rose pudding tempt with the beguiling flavours of a by-gone era. The Medieval Kitchen corrects many common misconceptions about the food of the Middle Ages, and acquaints the reader with the food culture, customs and ideologies associated with eating in medieval times.
