The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390

Step into the bustling kitchens of late‑medieval England, where the master chefs of King Richard II recorded their trade on a single vellum roll. This rare collection gathers everything from spiced meat pies and honey‑glazed poultry to hearty pottages and sweet tarts, each recipe echoing the flavors that once filled royal banquet halls. The original Latin and Middle English instructions are presented clearly, letting listeners taste the past without needing a scholarly glossary.

Beyond the dishes themselves, the book offers a vivid commentary on the culinary heritage of Greeks, Romans, Saxons, Danes and early Britons, tracing how each culture shaped English cookery. Editorial notes and a comprehensive index unpack obscure ingredients and forgotten techniques, turning the manuscript into a lively guide to medieval gastronomy. As you listen, you’ll discover how food linked status, medicine and festivity, revealing a world where a well‑prepared stew could be as prestigious as a knight’s armor.