#TheFormeOfCury | Reviews of The Forme of Cury in Books| Hashreview

#TheFormeOfCury

The Forme of Cury (Method of Cooking, cury being from French ': to cook)"Thys fourme of cury ys compyled of þe mayster cokes of kyng Richard þe secund ... by assent of Maysters of physik and of phylosophye".--"Things sweet to taste: selections from Read More..

by The master cooks of King Richard II

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Review# tag	TheFormeOfCury
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Hash title	The Forme of Cury
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Description	The Forme of Cury (Method of Cooking, cury being from French ': to cook)"Thys fourme of cury ys compyled of þe mayster cokes of kyng Richard þe secund ... by assent of Maysters of physik and of phylosophye".--"Things sweet to taste: selections from the Forme of Cury". 1996 ISBN 0-86373-134-1 is an extensive mediaeval recipe collection of the 14th century in the form of a roll. Its authors are given as "the chief Master Cooks of King Richard II". The modern name was given to it by Samuel Pegge, who published an edition of it in 1780 for the curator of the British Museum, Gustavus Brander. This name has since come into usage for almost all versions of the original manuscript. Along with Le Viandier, it is the best-known medieval guide to cooking.The roll was written in late Middle English (c. 1390) on vellum and details some 205 recipes (although the exact number of recipes varies slightly between different versions).
Description	The Forme of Cury (Method of Cooking, cury being from French ': to cook)"Thys fourme of cury ys compyled of þe mayster cokes of kyng Richard þe secund ... by assent of Maysters of physik and of phylosophye".--"Things sweet to taste: selections from the Forme of Cury". 1996 ISBN 0-86373-134-1 is an extensive mediaeval recipe collection of the 14th century in the form of a roll. Its authors are given as "the chief Master Cooks of King Richard II". The modern name was given to it by Samuel Pegge, who published an edition of it in 1780 for the curator of the British Museum, Gustavus Brander. This name has since come into usage for almost all versions of the original manuscript. Along with Le Viandier, it is the best-known medieval guide to cooking.The roll was written in late Middle English (c. 1390) on vellum and details some 205 recipes (although the exact number of recipes varies slightly between different versions).

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Name	The Forme of Cury
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Authors	The master cooks of King Richard II
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Country	England
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Pages	scroll
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Publisher	King Richard II
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Pub_date	c. 1390
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