Paindemain is a wheat bread, described as being served at the highest tables of the nobility of France and England during the Hundred Years’ War. Fine and white, baked in small, round loaves, it was prized for a delicate texture, and considered indulgent enough to be forbidden during Lent in 1417 by Henry V. This… [Continue Reading]

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This fruit tart bears similarities to a modern tarte tatin, with apples and pears sautéed in butter before being placed in a pastry case. A sprinkling of rosewater and some biscotti crumbs only serve to enhance the floral flavor…

Apple & Pear Tart - Atlantia Royal Baker Competition 2013

Pyes de Parez, a medieval pie recipe, is based on 3 substantially similar 15th century English recipes. With a filling of slow-braised beef and pork, studded with sweet fruit, and a free-standing lard crust, it is both succulent and substantial.

Freestanding Pork and Beef Pie

In 14th century Europe, spices had the ability to capture the imagination in a way few other luxury items could match.

Figure 1. The “dog-headed men”. Français 2810, fol. 76v, 1410-1412.

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  • image.phpGolden Chicken

    A boneless whole chicken, glazed in gold… this entremet is based on two recipes from Le Viandier du Taillevent, and is an elegant and convenient way to serve a “whole chicken” without the hassle of carving.