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 - $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.

A Sip Through Time - $46.00
Cindy Renfrow. Representative sampling of brewing recipes from earliest times to the present. Organized first by type of recipe, then chronologically. It has a bibliography and a list of sources. 326pp. 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.

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 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.

Early French Cookery - $72.00
D Eleanor Scully & Terrence Scully. This book introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. Over 100 recipes are presented, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these dishes. Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Also discussed is the equipment of the kitchens and dining rooms, and characterizes those who prepared the food and those who consumed it. The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. The book concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. Master Chiquart organizes the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants. D. Eleanor Scully is an occasional lecturer at the Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario. 392pp. Pb.

Fabulous Feasts - $43.00
Madeleine Pelner Cosman. Foods are cultural insignia. Few indicators define people so well as its foodlore. Food taboos and food celebrations are important to a culture's notions of sacrement and sin, praise and punishment, deprivation and indulgence, vigilant discipline and sustained extravagance. Medieval England's courtly appetites for splendour are evident in cookery books, courtesy manuals, household and court documents, legal records, medieval texts, and in surprising profusion, in works of art ranging from marginalia of prayer books through literary romances. This culinary excursion will introduce the English banquet hall, its furnishings, its table adornments, and its noble seritors. The 'art' of the kitchen is explored and the all important ingrdients are scrutinised. The book concludes with over 100 recipes from medieval manuscripts. 224pp. 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 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.

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.

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.

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.

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.

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.