M E D I E V A L C U I S I N E
Medieval Cuisine has been updated and re-released with fifteen new recipes and extra content.
Medieval Cuisine features information about food and culture in the Middle Ages, including the history of medieval dishes, kitchen utensils and other cooking tools, etiquette, dining, holy days, common recipes, food terms, words and phrases, a medieval day in the life, and links for further study.
New recipes include Brewet Ayrenn (scrambled eggs), Caudel (spiced beer), Chardwardon (pears in red wine sauce), Cremoneze (Spinach Tart), Cruste Rolle (fried crackers), Fygey (fig & almond pudding), Fyllettes in Galyntyne (roast pork in breadcrumbs), Gronden Benes (ground beans stew), Hedgehogs (meat pudding with almonds), Manchet (bread), Powder Fine (spice blend), Powder Fort (spice blend for meat dishes), Rique Manger (eggs & apples), Ris Engoule (rice in beef broth with saffron) and Tart in Ymbre Day (Amber Day Tart). More Medieval Recipes >
HOMEMADE HERBS & SPICES
Learn how to make your own herbs and spices...
Herbs and spices are expensive at grocery stores and specialty shops. Therefore, we have provided a selection of simple recipes for creating homemade herb and spice mixes. Food Fare also offers non-herb-spice mixes, such as homemade baking powder and a Bisquick baking mix substitute. Recipes >
Don't forget to visit the Spice Rack, which includes our special pages devoted to herb and spice substitutions, informative guides, bits about pepper and parsley, and useful links.