1. Early French Cookery. 2. The Manuscript Sources. 3. Medieval Foods and Cookery. 4. Beverages. 5. Kitchens. 6. The Hall and Banquets. 7. The Late-Medieval Cook. 8. Advice to the Newly Medieval Cook -- The Recipes. Ch. 1. Standard Preparations. Ch. 2. Appetizers. Ch. 3. Sops and Soups. Ch. 4. Sauces. Ch. 5. Meat Dishes. Ch. 6. Poultry Dishes. Ch. 7. Fish Dishes. Ch. 8. Egg Dishes. Ch. 9. Vegetables. Ch. 10. Desserts -- Menu Suggestions and Meals -- Appendix : A Day in the Life of Master Chiquart Amiczo, Chef to the Duke of Savoy (1416 A.D.).
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