Colonial Lake Books

Cookery Books

A Noble Boke of Cokery - $32.00
Richard Fitch. Constructed for King Henry VIII in the sixteenth century, the Tudor Kitchens at Hampton Court Palace are today home to a unique cookery project. Surviving recipes from the Renaissance are cooked again using reconstructions of Tudor kitchen equipment and the techniques of the past in an attempt to gain a better understanding of life in the Court of Henry VIII. Published here in paperback are the recipes used by the project cooks, enabling you to try them yourselves and gain a taste for history! 191pp. Pb.

All the Kings Cooks - $38.00
Peter Brears. Highlighting the world’s first professional kitchen, this volume showcases the massive galleys at Hampton Court Palace. Illustrating how kitchens originally built to supply the entire household of King Henry VIII were run, this guide dispells many of the misconceptions about the table manners, quality of cooking, and serving of meals in Tudor England. Authentic recipes—adapted for modern kitchens—from the period are featured, including Chicken Farced, Smothered Rabbit, and White Leach. Accentuated with striking visuals, this history revives the sights, sounds, and smells of the Tudor kitchen while conveying the daily life of the era’s rich and poor.

Cider: Making, Using & Enjoying Sweet & Hard Cider - $29.00
Annie Proulx & Lew Nichols. This handbooks shows you how simple it is to turn fruit into nature's most refreshing drink. Make blended and sparkling ciders. Build your own working apple press. Enhance your cooking with cider as an ingredient. Choose the right apple cultivar for the flavour you want. Plan and plant you home cider orchard. Plus interesting bits of history and lore shed light on cider's colourful past. 219pp. Pb.

Cooking and Dining In Medieval England - $85.00
Peter Brears. Peter Brears was formerly director of the museums at York and Leeds and has worked all his life in the field of domestic history. He has written extensively on traditional foods and cookery and has supervised the reconstruction of several important historical kitchens, including those at Hampton Court, Ham House, Cowdray Castle and Belvoir Castle. This new work looks at the real mechanics of medieval food production and service, and the rituals and customs of dinner. He wishes to dispel the myth of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen; and dealing with the kitchen equipment: fires, fuel, pots and pans, as well as recipes and types of food cooked. The recipes are those which have been used and tested by Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner and the rituals that grew up around these. Here, Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right. 557pp. Pb.

Flans And Wine - $32.00
David Snowden. A collection of 70 fourteenth century recipes from the accounts of Brother William, Cellarer of the Benedictine Abbey of Evesham, ready to cook today. 70pp. Pb.

Food, Cookery and Dining in Ancient Times: Alexis Soyer's Pantropheon - $45.00
Alexis Soyer. Entertaining and enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods (such as pomegranates and eels); agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries and exotic dishes; plus suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, ostrich, and other wildlife. A witty and literate study of epicurian delights, this classic of food lore will charm history buffs and food enthusiasts alike. 560pp. Pb.

The Forme of Cury - $32.00
Glyn Hughes (translator). Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself. 116pp. Pb.

The Goodman of Paris (Le Menagier de Paris) - $65.00
Eileen Power. The Goodman of Paris (Le Ménagier de Paris) wrote this book for the instruction of his young wife around 1393. He was a wealthy and learned man, a member of that enlightened haute bourgeoisie upon which the French monarchy was coming to lean with increasing confidence.When he wrote his Treatise he was at least sixty but had recently married a young wife some forty years his junior. It fell to her to make his declining years comfortable, but it was his task to make it easy for her to do so. The first part deals with her religious and moral duties: as well as giving a unique picture of the medieval view of wifely behaviour it is illustrated by a series of stories drawn from the Goodman's extensive reading and personal experience.In the second part he turns from theory to practice and from soul to body, compiling the most exhaustive treatise on household management which has come down to us from the middle ages. Gardening, hiring of servants, the purchase and preparation of food are all covered, culminating in a detailed and elaborate cookery book. Sadly the author died before he could complete the third section on hawking, games and riddles.This unique glimpse of medieval domestic life presents a worldly, dignified and compelling picture in the words of a man of sensibility and substance. 254pp. Pb.

Here Begynneth The Boke of Keruynge - $42.00
Anon. Enprynted by Wynkyn de Worde at London in the fletestrete at the sygne of the sonne, the yere of our lorde M.CCCCC.viii. (1508). This book represents an authentic reproduction of the text as printed by the original publisher. While it is attempted to accurately maintain the integrity of the original work, there are sometimes problems with the original work or the micro-film from which the books were digitized. This can result in errors in reproduction. Possible imperfections include missing and blurred pages, poor pictures, markings and other reproduction issues beyond control. Because this work is culturally important, it is made available as part of the commitment to protecting, preserving and promoting the world's literature. 34pp. Pb.

Home Cheese Making - $32.00
Ricki Carroll. Recipes for 75 homemade cheeses. There are also recipes for dairy products: including creme fraiche, sour cream and yoghurt; 60 recipes for cooking with cheese; tips from cheesemakers; and "cheesy" lore. 278pp. Pb.

Home Creamery: Butter, Yoghurt & Sour Cream - $22.00
Kathy Farrell-Kingsley. Simple instructions on how to turn your fresh sweet milk and cream into cultured dairy products (such as buttermilk and yoghurt), and soft, unripened cheeses like cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Also included are 75 recipes from Cheese Blintzes to Chocolate Sour Cream Cake, using the dairy creations. 214pp. Pb.

How To Cook a Peacock: Le Viandier - $31.00
Jim Chevallier (translator). In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent" ("Slice-wind"), and his classic cookbook is often referred to as "Taillevent's Viandier". Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated one of the earliest and most difficult versions - the so-called Fifteenth Century version. This affordable translation makes a precious historical document more readily available to recreational medievalists, food historians and students of medieval life. Luckily, too, many of the dishes listed use familiar ingredients such as chicken, veal, eggs and peas. Adventurous cooks can adapt these original period recipes for modern use, and impress their friends with brewets, pasties, galantines and coulis.

The Medieval Cookbook - $32.00
Maggie Black. This cookbook offers a selection of 50 recipes drawn from medieval manuscripts which have been adapted for the modern cook. Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines. 144pp. Pb.

Pasta: The Story of a Universal Food - $19.00
Silvano Serventi & Francoise Sabban, translated by Anthony Shugaar. "Ranging from the Imperial palaces of ancient China and the bakeries of 14th century Genoa and Naples, all the way to the restaurant kitchens of today, this book tells a story that will forever change the way you look at your plate of vermicelli… The true homelands of pasta have been China and Italy… The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantile guilds, mass industrialization, and the rise of food as an art form." Serventi and Sabban are co-authors of The Medieval Kitchen. The impressive bibliography includes 4 pages of works in Chinese and Japanese. 439pp, Hb.

Pleyn Delit - $49.00
Constance B Hieatt, Brenda M Hosington, & Sharon Butler. Revised Second Edition. Over 100 excellant clear recipes, with new material from Arabia, Catalonia and Italy. 192pp. Pb.

Saffron, Eggs and Almond Milk - $60.00
Mervi Pasanen, Saara Nironen, & Nanna Tuovinen. Medieval cookbooks don’t mention weights, volumes, cooking times or temperatures. That is why this book was written: delicious recipes have been cooked, calculated and measured. This is a cookbook by experienced amateur medievalists for anyone who wants to have a bite of history. And maybe even more bites? By trying out the recipes yourself you will see the food in the Middle Ages was well prepared and savoury, sometimes surprising when it comes to taste or ways of preparation. The divine cheese and egg soup is a dish that will not wait for the diner – the diner waits for the soup. Pie of Paris has meat cooked in red wine and broth. Pork in a golden sauce intrigues your sense of taste in a whole new way. 108pp. Pb.

Shakespeare's Kitchen - $50.00
Francine Segan. The author introduces contemporary cooks to the foods of William Shakespeare’ s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’ s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old. 288pp. Hb.

The Medieval Cook - $45.00
Bridget Ann Henisch. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for private functions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectations which faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool. 256pp. Pb.

The Unofficial Game Of Thrones Cookbook - $23.00
Jill Taylor. Feast like you’re in The Game of Thrones. In the seven kingdoms there are people who live off the land and do their best to satisfy basic needs. And then there are others who can afford extravagant foods and wines and exotic spices imported from distant areas. Colorful Mediterranean display of fruits, meats, breads and desserts fit for the royal court. How would you like to prepare some of these exotic recipes in your own kitchen? Inside you will find recipes inspired by the Game of Thrones... ENJOY!! 34pp. Pb.

War Fare - $45.00
Bonnie Feinberg & Marian Walke. This cookbook contains recipes from and remembrances of two people involved in two cook shops which served food during an annual medieval fair in Western Pennsylvania (Pensic War) over the course of many years. While not a scholarly work, the book is based on solid research into medieval recipes which have been updated for modern tastes and techniques. The result is a practical cookbook which also contains fun inside information on what it is like to participate in historical re-creation activities in the culinary realm. There are recipes for stews, vegetables, savory and sweet baked goods, breads, drinks, and more. 173pp. Pb.