To the King's Taste Richard II's Feasts and Recipes

To the King's Taste adapts Richard II's book of feasts and recipes. Here is British cuisine from the past, adapted for the present.  ----  Format: Hardcover, 144 pages.  Copyright: 1975  Publisher: Metropolitan Museum Of Art  Author: Lorna J. Sass  Description: All but a few of the recipes in this book are from the Forme of Cury (Manner of Cookery), one of the earliest extant collections of manuscript recipes in Middle English. It was written about 1390 at the request of King Richard II, "the best and royallest viander of all Christian kings."1 Many of the recipes in the Forme of Cury reveal the lust for grandeur and exoticism characteristic of Richard's court. Contemporary chroniclers report that the king feasted with more than ten thousand guests daily and employed three hundred cooks to prepare the royal repasts.  Richard's chefs were culinary artists. Some were sculptors, shaping enormous sotelties of colored marzipan to depict guests being honored at the feast. Others were archi