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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 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
- 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.
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
- 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.
241 pages, Kindle Edition
First published June 7, 2016
83 people are currently reading
155 people want to read
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Displaying 1 - 14 of 14 reviews
September 30, 2024
Although I have to a certain extent mildly enjoyed perusing and considering at least some of the featured recipes (and will most probably also even try to make a few of the bread puddings, pancakes and stews at some time in the future), honestly and with much frustration and intellectual aggravation, if authors Trisha Cohen and Lisa Graves are going to publish a culturally and thus also historically-themed cookbook titled A Thyme and Place: Medieval Feasts and Recipes for the Modern Table, they should at the very least make certain that in particular, the archival, the belonging to the past details and evidences presented by them are truly about the Middle Ages and not, as Cohen and Graves have obviously proceeded to depict and describe in A Thyme and Place: Medieval Feasts and Recipes for the Modern Table, information and knowledge that are far more often than not pertaining to early and late Tudor England and Scotland. For the era of Henry VII, Henry VIII, Elizabeth I, Mary Queen of Scots and Shakespeare should in absolutely no way be deemed as, be considered as Mediaeval anymore (as it is generally considered Early Modern) and thus, much and actually sadly even rather the majority of the albeit intriguing and generally fact-based accompanying historical tidbits shown in A Thyme and Place: Medieval Feasts and Recipes for the Modern Table, while indeed interesting, are also really and truly majorly and utterly factually wrong in so far that the authors should not be claiming them to be from the Middle Ages, from Mediaeval times, when they clearly often are not that.
Combined with the fact that many of Trisha Cohen's and Lisa Graves' featured recipes also include annoyingly anachronistic ingredients (such as the 18th century Scottish liquor Drambuie and even worse, corn, which is a New World vegetable, a New World grain that was not even discovered until Christopher Columbus' voyages of 1492, and therefore at the very end of the Middle Ages so to speak) and while I have indeed found both many of the recipes and the accompanying illustrations appealing enough in and of themselves, the woeful errors, the unacceptable historic faux pas and anachronisms continuously being blithely and seemingly willfully committed by the authors, I simply cannot even remotely accept these by any stretch of my imagination and my academic standards (and as A Thyme and Place: Medieval Feasts and Recipes for the Modern Table also contains no bibliographical materials whatsoever, in other words, no citations and no source acknowledgments with regard to the historical and cultural details presented, a one star ranking, is all that I for one am willing to consider).
Combined with the fact that many of Trisha Cohen's and Lisa Graves' featured recipes also include annoyingly anachronistic ingredients (such as the 18th century Scottish liquor Drambuie and even worse, corn, which is a New World vegetable, a New World grain that was not even discovered until Christopher Columbus' voyages of 1492, and therefore at the very end of the Middle Ages so to speak) and while I have indeed found both many of the recipes and the accompanying illustrations appealing enough in and of themselves, the woeful errors, the unacceptable historic faux pas and anachronisms continuously being blithely and seemingly willfully committed by the authors, I simply cannot even remotely accept these by any stretch of my imagination and my academic standards (and as A Thyme and Place: Medieval Feasts and Recipes for the Modern Table also contains no bibliographical materials whatsoever, in other words, no citations and no source acknowledgments with regard to the historical and cultural details presented, a one star ranking, is all that I for one am willing to consider).
May 10, 2018
A little too modernized for my tastes, the recipes don't seem very medieval in flavor profile at least not from what I've had from other cookbooks, and the commentary and cutesy recipe titles ranged from annoying to mildly offensive. The research seems fine and the idea of the recipes were good, I just wish they'd cleaved to the medieval ingredients and prep a lot more.
February 20, 2017
A fun look at British traditional celebratory days and meals. Easy to read, with interesting sounding recipes - and the occasional un-meant bit of amusement for any actual Brit - such as the description of a tradition involving 'ears of corn' being accompanied by a recipe for maize!! And the suggestion that giving a recipe for a wonderful, traditional, Simnel cake would be an infliction - and choosing a lamb stew recipe instead :(
March 7, 2017
I couldn't get through it, to be honest, because there were too many anachonisms. The biggest one that stood out involved a supposedly medieval (aka pre-Columbus) tradition that involved an ear of maize. Too many old wives tales, not enough real info.
January 30, 2017
This book was absymally poorly sourced from a scholarship point of view. A laughably thin veneer of medieval flavor is used shamelessly to paste random recipes together.
February 28, 2017
Lots of interesting festivals and recipes.
September 20, 2020
This is a cookbook based on medieval recipes, updated for the present day. Each recipe is accompanied by a nugget of history relating to the recipe, sometimes a holiday or festival, or a place or person. The book has great illustrations and provides a wealth of information in a very digestible format. You can read it through or pick up a recipe at a time. It does a great job of showing the perspective of the times.
May 31, 2019
A Thyme and Place: Medieval Feasts and Recipes for the Modern Table is a novelty cookbook and an enjoyable read. Although it is not factually correct and features modernized recipes, it is worthy of a place in the kitchen. This cookbook didn't exactly fill the niche I was looking to fill in my kitchen, but it has earned a permanent place in the house due to the incredibly delicious recipes. I truly mean delicious recipes, some of the stews and soups are absolutely to die for. My favorites being the Fool’s Paradise Onion Soup (I didn't include ale) and the “Silence of the Lambs” Stew. I feel as though I can never have enough soup or stew in the winter, and this cookbook definitely gave me plenty of options to try.
Besides the tasty dishes, A Thyme and Place offers incredible artwork paired with stories, information, and jokes. It's definitely unusual to see the artwork in place of photographs for recipes, but I can appreciate that in a cookbook like this. I'm particularly fond of the old-timey looking pages in which the artwork and information are featured. It helps to give the book character and helps it to fit the theme in which its name.
I have a difficult time recommending this book despite the incredible recipes simply because the cookbook is meant to feature Medieval recipes. Most of the recipes are simply too modernized, or just plainly incorrect for the time period. I understand the recipes are meant to be for the modern table, but it does seem to damage the integrity of the dishes. I personally bought this book in hopes of actual medieval recipes in which to cook for holidays and special events. A Thyme and Place may not have fit my needs but I still am deeply fond of the cookbook, and I highly doubt there will come a day in which I won't find a use for its recipes. If you are looking for delicious recipes then this is definitely the cookbook for you, but if your needs are for a Medieval cookbook featuring authentic meals and ingredients then you may wish to look elsewhere.
Besides the tasty dishes, A Thyme and Place offers incredible artwork paired with stories, information, and jokes. It's definitely unusual to see the artwork in place of photographs for recipes, but I can appreciate that in a cookbook like this. I'm particularly fond of the old-timey looking pages in which the artwork and information are featured. It helps to give the book character and helps it to fit the theme in which its name.
I have a difficult time recommending this book despite the incredible recipes simply because the cookbook is meant to feature Medieval recipes. Most of the recipes are simply too modernized, or just plainly incorrect for the time period. I understand the recipes are meant to be for the modern table, but it does seem to damage the integrity of the dishes. I personally bought this book in hopes of actual medieval recipes in which to cook for holidays and special events. A Thyme and Place may not have fit my needs but I still am deeply fond of the cookbook, and I highly doubt there will come a day in which I won't find a use for its recipes. If you are looking for delicious recipes then this is definitely the cookbook for you, but if your needs are for a Medieval cookbook featuring authentic meals and ingredients then you may wish to look elsewhere.
October 25, 2022
What a mess.
The book is organized by feast days, and a lot of the recipes seem randomly distributed, having nothing particular to do with the holiday in question.
The "history" is full of over-simplifications and inaccuracies (e.g. a medieval tale involving corn on the cob, which didn't exist in Europe until trade with the New World was established, ditto for tomatoes).
The writing style is quite corny and condescending, and is more concerned with awful puns than providing actual insight into the medieval period, complete with crude jokes about "little sausages."
But worst of all for a cookbook are the recipes themselves. A lot of them aren't at all medieval. Since no sources are given, it's impossible to compare to the historical versions, but a medieval cookbook isn't where I'd think to look for 'Smoked Salmon, Lemon, and Caper Spread' made with mascarpone and arugula.
They use modern products such as eggroll wrappers, bourbon, puff pastry, and tempura, and modern techniques that didn't exist in the medieval, like making a roux to thicken gravy.
Even accounting for the lack of historical accuracy or topical relevance, the recipes are a bit sloppy and vague, with quantities of key ingredients and timings omitted.
The book is organized by feast days, and a lot of the recipes seem randomly distributed, having nothing particular to do with the holiday in question.
The "history" is full of over-simplifications and inaccuracies (e.g. a medieval tale involving corn on the cob, which didn't exist in Europe until trade with the New World was established, ditto for tomatoes).
The writing style is quite corny and condescending, and is more concerned with awful puns than providing actual insight into the medieval period, complete with crude jokes about "little sausages."
But worst of all for a cookbook are the recipes themselves. A lot of them aren't at all medieval. Since no sources are given, it's impossible to compare to the historical versions, but a medieval cookbook isn't where I'd think to look for 'Smoked Salmon, Lemon, and Caper Spread' made with mascarpone and arugula.
They use modern products such as eggroll wrappers, bourbon, puff pastry, and tempura, and modern techniques that didn't exist in the medieval, like making a roux to thicken gravy.
Even accounting for the lack of historical accuracy or topical relevance, the recipes are a bit sloppy and vague, with quantities of key ingredients and timings omitted.
February 28, 2018
Humorous, informative, and full of some different and very interesting and delicious sounding recipes (don't let the Medieval scare you away)! I'm not sure what I expected, but this exceeded it. The title alone gives a hint to the entertaining writing (yes, it's more than puns) and bits of historical information. Worth reading for the recipes, for the history, for the humor, or for all three!
January 26, 2019
One would not normally think of reading a recipe book as a 'history,' but this particular book provides a wealth of information. Many of the facts presented are in contradiction to many of the histories I have ready, but it was interesting none the less. The recipes included have been updated for the modern kitchen so there are a number of tasty treats to be prepared for the home cook.
August 3, 2020
Informative little book i picked up for free in a heapsale on amazon. Cute little recipes that might makes you venture to your local global market for ingredients. The little quips describing the holidays and events the recipes would be served with, or themed after are a nice little flavor.
December 12, 2016
We will definitely be working our way through this book! I do wish they had included the original recipes as well, though.
cookbooks
January 17, 2017It was $1.99 today. I bought it.
Displaying 1 - 14 of 14 reviews