A Hastiness of Cooks: A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes and Cookbooks, For Living-History Reenactors, Historians, Writers, Chefs, Archaeologists, and, o - Softcover

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Winner of Gourmand World Cookbook Awards 2020 in Culinary History category, Best in the World

Wormwood Cakes, Quodling Pie, Sosenga, Hennys en bruet …

Do you like to read old cookbooks and perhaps even yearn to cook some of the recipes, with their enticing names?

“A Hastiness of Cooks” takes you step-by-step through the process of recreating recipes like these for the modern table. By the time you reach the end of the book, you’ll be able to:

• Analyze the subtext of historical cookbooks, regardless of their culinary patrimony and time period
  
• Decipher archaic language
  
• Choose the correct equipment and ingredients
  
• Cook with a wood fire on a hearth or three stones on the ground
  
• Research historical accuracy with various print and online resources
  

And much more.

"A Hastiness of Cooks" is not just for chefs and cooks. Living-history interpreters, battle reenactors, writers of fiction and nonfiction, historical archaeologists, historians, artists, and just about anyone interested in how people cooked and ate in the past will find much meat (and vegetable) in this concise handbook.

"A remarkable volume littered with insight and a wealth of resources. Writing with warmth and wisdom, Bertelsen proves herself to be an excellent instructor." ~ Publishers Weekly

"Planned as a manual to guide those who are interested in 'Deciphering the Mysteries of Historic Recipes,' the book certainly reaches that objective. An extensive bibliography - as well as lively illustrations by Courtney Nzeribe - contributes to Bertelsen's newest publication. After a brief survey of English and Spanish cookbooks that were published over a 400-year span, Bertelsen selects a few recipes from both European regions to instruct the reader in analyzing, then develops up-to-date recipes based on period sources. Her use of early Spanish sources, rather than the usual French references, is an uncommon approach. Anyone interested in working with old recipes will be well-prepared to do so after reading 'A Hastiness of Cooks'." ~ Nancy Carter Crump, culinary historian and author of Hearthside Cooking

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