Forme of Cury with Christopher Monk
In episode two of the second season Neil chats to food
historian, chef and scholar Dr Christopher Monk about the first cookbook
written in the English language: Forme of Cury. We talked about –
amongst other things – who wrote it and use it in the first place, the familiar
ingredients and recipes inside the manuscript, blancmange and how to approach
cooking ‘authentic’ medieval cuisine.
Christopher’s website and blog Monk's Modern Medieval
Christopher’s YouTube channel of the same name: https://www.youtube.com/channel/UClOt8UgoRHFIFcCD7ibGibw
Christopher’s twitter handle: @MonkCuisine
Neil’s blog posts about, and recipes from, Forme of Cury:
Neil’s attempt at Blanc Mange: https://britishfoodhistory.com/2019/06/08/mediaeval-blanc-mange/
Neil’s frumenty post (subscribers only): http://britishfoodhistory.com/2021/08/01/to-make-frumenty-furmenty/
Medieval recipes from Neil’s Jane Grigson blog: https://neilcooksgrigson.com/tag/medieval/
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about today’s episode, or indeed any episode, feel I missed something
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