Colonial Lake Books

Cookery Books

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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.

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.

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.