Medieval Cooking in Today's Kitchen

Greg Jenkins presents seventy-eight recipes rooted in medieval Europe and the English Isles, translating historical folkloric foundations into contemporary formats. The volume covers beverages, breads, soups, hors d'oeuvres, entrees, and desserts. Each entry undergoes research to ensure authenticity while remaining accessible. Readers encounter dishes like Welsh Rarebit (Caws Wedi Pobi), Chawetty Tarts, Pompys, Rissoles Meat Tarts, and roasted Aberdeenshire Pheasant. Jenkins provides historical context and preparation suggestions for time-honored traditions. This book suits those interested in European culinary history and festive gatherings, not quick weeknight meals or fusion cuisine. A resource guide supports further exploration. Jenkins guides the reader through a culinary past where ancestors ruled the ancient world, using simple methods to recreate robust entrees and rich desserts.