Colonial Lake Books

Cookery Books

A Miscellany - Cariadoc and Elizabeth - $49.00
David Friedman & Elizabeth Cook. A collection of recipes, articles, poems, and stories related to historical recreation of the Middle Ages and Renaissance, especially within the Society for Creative Anachronism. It includes more than three hundred period recipes, both original and worked out version, articles on medieval cooking, making tents, transportable period furniture, hardened leather armor, Germanic lyres, period jewelry and how to make it, and many other things. Part I contains the same material as "How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes," published separately by the same authors. 368pp. Pb.

A Noble Boke of Cokery - $33.00
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.

Apicius: Cookery and Dining in Imperial Rome - $28.00
Translated by Joseph Vehling. One of the earliest cookbooks in existance. Vehling is a professional chef, and gives a brilliant translation, and a helpful commentary giving what foods the Roamans ate, how they prepared them, and the highly developed state of the culinary arts in Imperial Rome. 200 pages of original recipes. 301pp. Pb.

Cooking With Fire - $34.00
Paula Marcoux. Cooking with live fire goes way beyond the barbecue grill. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream. 320pp.Pb.

Ferment, Pickle and Dry: Ancient Methods, Modern Meals - $32.00
Simon Poffley and Gaba Smolinska-Poffley. One of the benefits of learning traditional methods of cooking that have been passed down through millennia is that besides gaining lots of new tastes and flavours, fermenting, pickling, and dehydrating are all great, economical ways to use up bits and pieces of food that might otherwise be discarded. The authors aim to help you welcome good bacteria into your kitchen and your life with some of these fabulous recipes. Each recipe goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi and garlic pickled in honey. Dishes cover simple meals (such as a sauerkraut rosti), to more elaborate recipes, including pickled orange and squid linguine. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods. 256pp. Hb.

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.

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.

How To Milk an Almond Stuff an Egg and Armor a Turnip: A Thousand Years of Recipes - $34.00
David Friedman & Elizabeth Cook. A book on medieval and renaissance cooking including more than 330 recipes, articles on how to do a feast, information on what ingredients were available when, and more. David Friedman is an academic economist and author and a longtime participant in the Society for Creative Anachronism, a group that does historical recreation from the Middle Ages and Renaissance. He has been cooking from medieval recipes for more than forty years, his wife and co-author, Elizabeth Cook, for more than thirty. 164pp. Pb.

Saffron, Eggs and Almond Milk - $60.00
Mervi Pasanen, Saara Nironen, & Nanna Tuovinen. Medieval cookbooks donít 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 Ė 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.

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 Sweets of Araby - $18.00
Leila Salloum Elias and Muna Salloum. Centuries have passed since the time of the The 1001 Arabian Nights, but those classic tales, with their romance, passion, and vibrancy, continue to inspire and ignite imaginations . Within Scheherazade's brilliant stories for her husband, King Shahryar, we learn of the vibrant life of Baghdad, Damascus, and Cairo in the 9th century as well as of certain key persons and how they functioned in society. Food-sweets, specifically-plays an important part in The 1001 Arabian Nights; it is currency, temptation, sustenance. Delicious sweets are the link between that historical work and this modern one. The Sweets of Araby offers us exotic treats and the translated tales they come from. Sisters Leila Salloum Elias and Muna Salloum worked with the ancient Arabic text of The 1001 Arabian Nights to find recipes and translate their stories, literally bringing back to life evocative stories with recipes transformed to suit modern kitchens and tastes. Beautifully illustrated with original paintings by Linda Dalal Sawaya, this delectable treasure belongs in every 21st-century kitchen. 126pp. Hb.