Du fait de cuisine = On cookery of Master Chiquart (1420) / transcribed and translated with commentary by Terence Scully.

Format:

Book

Author/Creator:

Chiquart, author.

Contributor:

Scully, Terence, 1935- translator.

Series:

Medieval & Renaissance Texts & Studies (Series) ; v. 354.

Medieval & Renaissance Texts & Studies (Series)

Standardized Title:

Du fait de cuisine. English & French

Language:

English

French

Subjects (All):

Cooking, French--Early works to 1800.

Cooking, French.

Physical Description:

vii, 327 pages ; 24 cm.

Other Title:

On cookery of Master Chiquart (1420)

Place of Publication:

Tempe, Arizona : ACMRS, 2010.

Language Note:

English and French.

Summary:

This new translation of the famed late medieval cookbook Du Fait de Cuisine by Master Chiquart, the master chef to Amadeus VIII, the Duke of Savoy, provides the reader with both a wealth of information on the cookery of the late middle ages and a glimpse into a social history too often skewed by popular imagination. Written in 1420 the original text, provided in French and English, includes information on provisioning for a noble household, information on produce and supplies and the recipes required for a two day banquet for a large number of people. Scully, the translator of this edition, provides excellent introductory commentary including historical and biographical essays, and includes substantial additional information on ingredients, dish names and terminology and cooking and serving notes. The volume is footnoted in a particularly informative style throughout. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Notes:

"Aucune science de l'art de cuysinerie et de cuysine."

"With the original text of Sion, Bibliothèque cantonale du Valais, MS Supersaxo 103."

Includes bibliographical references and indexes.

Contains:

Chiquart. Du fait de cuisine. English

Chiquart. Du fait de cuisine. French.

ISBN:

9780866984027

086698402X

OCLC:

678534350