Step into the kitchens of medieval Europe and discover what kings, nobles, monks, merchants, and common households really ate.
From the King’s Table brings together 250 authentic medieval recipes adapted for the modern home cook, drawing inspiration from the culinary traditions of England, France, Italy, Catalonia, Germany, Spain, and the Low Countries.
This is not the Hollywood version of medieval food. Inside, you’ll find fragrant breads, rich pottages, spiced meats, delicate fish dishes, savory pies, almond milk preparations, sauces, sweets, cordials, and full feast menus designed to bring history alive at your table.
Each recipe includes clear modern measurements, practical substitutions, cooking notes, and historical context, making ancient dishes approachable without losing their medieval character. Whether you are a history lover, Renaissance fair enthusiast, fantasy fan, reenactor, adventurous cook, or reader fascinated by forgotten foodways, this book offers a flavorful journey into the past.
Inside you’ll discover:
250 medieval-inspired recipes for modern kitchens
Breads, soups, meats, fish, vegetables, sauces, pies, sweets, and drinks
Historical notes inspired by medieval culinary manuscripts
Ingredient substitutions for verjuice, galingale, grains of paradise, almond milk, and more
Sample menus for hosting your own medieval feast
Practical cooking instructions without specialist equipment
From manchet rolls and pea pottage to roast capon, venison pasty, marchpane, hippocras, wafers, and spiced festival breads, From the King’s Table turns medieval cooking into something you can actually make, serve, and enjoy today.
A richly detailed cookbook for anyone who has ever wondered what a medieval feast truly tasted like.
