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Miscellaneous Take a Thousand Eggs or More by Cindy Renfrow 7 El's way, Sussex, NJ 07461 ISBN 0-9628598-4-2 $27 / self-published / 1998 This two-volume set features over 400 15th-century recipes gleaned from period manuscripts and translated into modern english. Volume 1 contains over 100 recipes adapted for modern cookery, while volume 2 contains 300 translated recipes which have yet to be modernized, including recipes for extinct or protected species, and species not found in North America, as well as sample feast menus.   Presented in a cleanly designed spiral 6x9" book with accompanying medieval b/w woodcuts, these notebooks are easy to read, entertaining, and useful in the kitchen (because of the spiral binding, they are easy to lay flat on the kitchen table). Each book is organized into a recipe's main ingredient rather than the type of dish, combined under headings such as Sops and Pottages, Eggs and Cheese, Vegetables, Fowl, Meat, Breads, etc. Also included at the end of each volume is a helpful glossary and index.   One of the best medieval cooking resources available in print, Renfrow's Thousand Eggs will transport even the novice chef back to the feasting banquets of the royal courts of Europe. —Lady Kimberly

Click here to order:Take a Thousand Eggs or More: A Translation of Medieval Recipes       To order Renaissance Magazine, click here. To order medieval tapestries and other period products, click here.