The book contained banquet, supper, and curative recipes prepared for the duke,[4] including a dish composed of "a castle made of molded meat paste, adorned with five firebreathing roasted animals, innumerable smaller molded figures, and a fountain spraying rosewater and mulled wine."[5]
A translation of the work from Middle French to English was published in 2010.[6]
↑ It was edited from the Ms. S 103 Bibliothèque Supersaxo, (in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, "Du fait de cuisine par Maître Chiquart, 1420"Vallesia, 40, 1985.
↑ Scully, Terence (2010-04-30) [1987]. "'Aucune science de l'art de cuysinerie et de cuysine': Chiquart's du fait de cuisine". Food and Foodways. 2 (1): 200. doi:10.1080/07409710.1987.9961917. ISSN0740-9710. Retrieved 2024-10-20– via Taylor & Francis Online. At the beginning of the 15th century, in the duchy of Savoy, Amadeus VIII employed a kitchen staff of twenty. Two chief cooks had charge of this highly specialized personnel in 1428, and one of them was Master Chiquart Amiczo. It was to Master Chiquart that the duke turned in 1420 to compose a treatise that would contain and preserve for posterity all that this master craftsman Knew about the craft of cookery.
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A cookbook or cookery book is a kitchen reference containing recipes.
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