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The Medieval Bakery: Beyond the Loaf – Practical Recipes, Volume II
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The medieval kitchen did not stop at bread. Twenty-three recipes from the griddle, the frying pan, the wafer iron and the feast-day oven: forgotten grains, flatbreads from the bakestone, pies and tarts from the kitchen of Richard II, Fladen, pretzels and fritters, and the spice breads of the great feasts. Each chapter gives what the manuscripts actually say, the science of why it works, and gram-precise quantities for a modern kitchen. E-book (PDF), 178 pages, illustrated with 28 pictures.
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