Group items tagged

Another famous collection, now known as Le Viandier de Taillevent, was originally compiled at the beginning of the 14th century; later it was attributed to the head chef of the Valois court, Guillaume Tirel, also known as Taillevent, who had a long and distinguished career as a professional chef. Tirel had the status of a squire and the coat of arms on his tomb, at St Germain en Laye outside Paris, incorporates a row of three cooking pots. The collection has the distinction of being the first printed cookery book; this occurred in the 1480s and the book went through several subsequent editions. The contents were modified considerably with the passage of time; the first printed version contains an additional group of contemporary recipes that have been described as the 15th century French 'nouvelle cuisine'! - you can see an online version at:

This book is intended as a manual of 'good housekeepimg', presented as advice given by an elderly householder for his young wife. The recipes form a substantial section of the text. The manuscript includes descriptions of the food presented for a range of different occasions. The advice is quite particular; for example, the need to discard and replace the water used to soak pulses before cooking! An online translation

This page brings together all the recipes on this site redacted (updated) from the 1390 Medieval Manuscript The Forme of Cury (The [Proper] Method of Cookery). All recipes are given both in their original Middle English form, as updated English versions and as a modern redaction that and cook today could follow so that you, too, can prepare classic Georgian fare at home. Below I also provide a brief history of the manuscript. I am making my way through the entire recipe collection and as soon as they are added to my site they will be available here. (For the recipe list scroll down.) Read more at Celtnet: http://www.celtnet.org.uk/recipes/the-forme-of-cury.php Copyright © celtnet

The manuscript dates to the last years of the 14th century, and was compiled for the court of King Richard II; a printed version was first published in the 18th century.