Medieval Cuisine for Today's Tables

Who would have thought that medieval cuisine would generate such enthusiasm at the end of the 20th century?

To meet this growing interest, Jeanne Bourin chose to introduce us to the culinary habits of our ancestors and the charm of an era that was long misunderstood.

After extensive research, the author has compiled 160 recipes, all of which have been quantified, developed, and adapted to contemporary tastes and modern life. Thus, they contain fewer spices and preparation times have been reduced.

Jeanne Bourin is not offering us the cuisine of lords here, but that of city and village dwellers: no lavish feasts, then, but good recipes for soups, poultry, game, fish, pastries made with millet, drinks...

By recreating the atmosphere of meals of the time and making the gastronomic habits of yesteryear accessible to all, Medieval Cuisine for Today's Tables breathes new life into contemporary cooking.