A Thyme and Place: Medieval Feasts and Recipes for the Modern Table

Revive your inner period cook and master the art of gode cookery with 35 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) Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th) and many more!