“Oh no! Not whole-roasted ox again! Even for the aristocracy, medieval fare must have been boring, it’s been assumed. The reality was quite otherwise, Hannele Klemettilä reveals. This ‘social history with recipes’ is as delicious in its details as it is mouthwatering in its presentation. Granted, fine dining was a luxury, and prestige catering a mark of status: consumption could be outrageously conspicuous, then as now. In most places and at most times, however, fresh produce was available in abundance and even the relatively poor could expect to eat meat three times a week. More enterprising readers may want to take a stab at some of the 60-odd recipes in which Klemettilä serves up a splendid banquet of forgotten flavours.”

New Scotsman

“The chance to make your own medieval dishes brings Klemettilä’s history to life in your own kitchen. . . . She presents a fascinating picture of a very different mindset when it comes to food.”

National Catholic Reporter

“The Medieval Kitchen is an admirable effort to elucidate how and what European peoples ate during the late Middle Ages. . . . The volume is filled with illustrations from medieval books of hours and other manuscripts; informative captions accompanying each illustration give historical context. This book is an ideal introduction to the topic for both students and adventurous cooks. Highly recommended.”

Choice