Description
Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!
Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery or, at least, come close to it.
With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook:
Summer harvest wine with elder flower, apples, and pears for St. John's Day (June 21st)
Right-as-rain apple cake for St. Swithin's Day (July 15th)
Wee Matilda's big pig fried pork balls with sage for Pig Face Day (September 14th)
Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th)
Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th)
And many more!
Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
About the Author
Tricia Cohen grew up in a house with two kitchens, surrounded by family, food, and love. In her adult life, she continues to share her love for food with the community as a hostess, gourmet home cook, and sous chef. She lives in North Truro, Massachusetts.
Lisa Graves is the author and illustrator of the series Women in History, with three books to her name, as well as the illustrator of The Tudor Tutor (Skyhorse Publishing). She is the creator of Historywitch.com, a site dedicated to illustrations of history's most fascinating characters. She lives in Medway, Massachusetts.
Book Information
ISBN 9781510702530
Author Lisa Graves
Format Hardback
Page Count 152
Imprint Skyhorse Publishing
Publisher Skyhorse Publishing
Weight(grams) 812g
Dimensions(mm) 216mm * 216mm * 20mm
Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery or, at least, come close to it.
With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook:
Summer harvest wine with elder flower, apples, and pears for St. John's Day (June 21st)
Right-as-rain apple cake for St. Swithin's Day (July 15th)
Wee Matilda's big pig fried pork balls with sage for Pig Face Day (September 14th)
Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th)
Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th)
And many more!
Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
About the Author
Tricia Cohen grew up in a house with two kitchens, surrounded by family, food, and love. In her adult life, she continues to share her love for food with the community as a hostess, gourmet home cook, and sous chef. She lives in North Truro, Massachusetts.
Lisa Graves is the author and illustrator of the series Women in History, with three books to her name, as well as the illustrator of The Tudor Tutor (Skyhorse Publishing). She is the creator of Historywitch.com, a site dedicated to illustrations of history's most fascinating characters. She lives in Medway, Massachusetts.
Book Information
ISBN 9781510702530
Author Lisa Graves
Format Hardback
Page Count 152
Imprint Skyhorse Publishing
Publisher Skyhorse Publishing
Weight(grams) 812g
Dimensions(mm) 216mm * 216mm * 20mm
