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Manuscripts and cookery books in Medieval Europe

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 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