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Books by Terence Scully
  | | La Varenne's Cookery(1st Edition) The French Cook; The French Pastry Chef; The French Confectioner by Terence Scully, Francois Pierre Hardcover, 628 Pages, Published 2006 by Prospect Books ISBN-13: 978-1-903018-41-5, ISBN: 1-903018-41-2 "These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. They were the first French cookery books of any substance since Le Viandier almost 300 years before, and they ran to thirty editions in 75 years. The reason for the success was simple: these were the first books to record and embody the immense advance which Fre ..." |
 | | The Art of Cookery in the Middle Ages(Updated) (Studies in Anglo-Saxon History) by Terence Scully, D. N. Dumville Paperback, 284 Pages, Published 1995 by Boye6 ISBN-13: 978-0-85115-430-5, ISBN: 0-85115-430-1 "The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Resear ..." |
 | | The Art of Cookery in the Middle Ages(1st Edition) by Terence Scully Hardcover, 256 Pages, Published 1995 by Univ Of Rochester Pr ISBN-13: 978-0-85115-611-8, ISBN: 0-85115-611-8 "The cookery of the late Middle Ages has been unjustly neglected. Numerous sources exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from the manuscript sources and made them generally available. The 7000 or so recipes which survive indicate how rich and varied a choice of dish the wealthy gastronome could enjoy. Th ..." |
 | | Du Fait de Cuisine = On Cookery of Master Chiquart (1420): "Aucune Science de L'Art de Cuysinerie Et de Cuysine" (Medieval and Renaissance Texts and Studies) (English and French Edition) by Ed. Terence Scully, Chiquart And Chiquart Hardcover, 328 Pages, Published 2010 by Acmrs (Arizona Center For Medieval And Renaissance Studies) ISBN-13: 978-0-86698-402-7, ISBN: 0-86698-402-X "An initial section of the work lists all the provisions and personnel that a cook should ensure he has at hand. This edition offers an introduction on the alimentary traditions that Chiquart drew upon and contributed to." |
 | | Le Court d’Amours de Mahieu le Poirier La Suite anonyme de la Court d’Amours (French Edition) by Terence Scully, Mahieu Le Poirier, Bibliotheque Nationale, Bibliotháeque Nationale Hardcover, 304 Pages, Published 1977 by Wilfrid Laurier University Press ISBN-13: 978-0-88920-033-3, ISBN: 0-88920-033-5 "... Terence Scully ..." |
 | | The Expansion and Transformations of Courtly Literature by Joseph T. Snow, Nathaniel B. Smith, Donald Maddox, Sara Sturm-Maddox, John M. Bowers, Matilda Tomaryn Bruckner, William Calin, Lowanne E. Jones, Winifred Gleason Keaney, William Melczer, Florence H. Ridley, Terence Scully, Friederike Wiesmann-Wiedemann, Eugène Vinaver, William Kibler, William Provost, Edmund Reiss, Robert Benson, Carleton Carroll, Susanna P. Coy, Costanzo Di Girolamo, Denton Fox, Patrick Gallacher, Christian J. Gellinek, John Howard, Peter Jorgensen, Norris Lacy, Charles Lower, Suzanne Macrae, Barbara Miller, Thomas Polk, Lewis Sumberg, P. A. Thomas Paperback, 248 Pages, Published 2008 by University Of Georgia Press ISBN-13: 978-0-8203-3263-5, ISBN: 0-8203-3263-1 "A. T. Hatto (Baltimore: Penguin, i960). All other translations are mine. Each quotation is followed by a verse reference to the original text or a page reference for the Prose Tristan and, for Eilhart, Thomas, and Gottfried, a page reference to the respective translation. 11. This interpretation differs fundamentally from that of W. T.. 3. Jean Marx, "Observations sur un episode de la legende de Tristan," in Recueil de travaux offe ..." |
 | | The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library) by Terence Scully, Bartolomeo Scappi Hardcover, 800 Pages, Published 2008 by University Of Toronto Press, Scholarly Publishing Division ISBN-13: 978-0-8020-9624-1, ISBN: 0-8020-9624-7 "Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Ac ..." |
 | | The Vivendier(1st Edition) by Terence Scully Paperback, 129 Pages, Published 1998 by Prospect Books ISBN-13: 978-0-907325-81-9, ISBN: 0-907325-81-5 "The Vivendier is a hitherto unpublished manuscript of more than sixty recipes embedded within a miscellany of medical, botanical, household and personal advice compiled in north-eastern France in the middle of the fifteenth century. It is now housed in the Gesamthochschul-Bibliothek in Kassel. Although deriving much of its contents from sources already known to us, it is a unique and instructive collection. Terence Scully, who has alrea ..." |
 | | The Opera of Bartolomeo Scappi(1st Edition) (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (The Lorenzo De Ponte Italian Library) by Terence Scully, Bartolomeo Scappi Paperback, 800 Pages, Published 2011 by University Of Toronto Press, Scholarly Publishing Division Abridged, Audiobook, Box Set, Illustrated, Large Print ISBN-13: 978-1-4426-1148-1, ISBN: 1-4426-1148-0 "Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Ac ..." |
 | | The Neapolitan Recipe Collection(Reprint) Cuoco Napoletano (New York, Pierpont Morgan Library, Ms Buhler) by Terence Peter Scully, Rudolf Grewe Paperback, 264 Pages, Published 2015 by University Of Michigan Press ISBN-13: 978-0-472-03636-3, ISBN: 0-472-03636-X " The fields of cookery and medieval food continue to draw the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in the service of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them b ..." |
 | | The Correspondence of Lu Samarin and Baroness Rahden (1861-1876) by L. Calder, T. Scully and H. Cheyne (1974, Hardcover) by Loren Calder, Terence Scully, Helen Melichercik, H. Cheyne, Y. Samarin, Baroness Rahden, Юрій Ѳедорович Самарин Hardcover, 268 Pages, Published 1980 by Wilfrid Laurier University Press ISBN-13: 978-0-88920-005-0, ISBN: 0-88920-005-X "Si first part, Stefan Iavorsky and Feofan Prokopovich as Theologians,” he tried to establish the ... 31: see PK Christoff, AS Xomjakov (The Hague, 1961), p. ..." |
 | | The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) by Terence Scully 800 Pages, Published 2011 by University Of Toronto Press ISBN-13: 978-1-4426-9217-6, ISBN: 1-4426-9217-0 "... d'un maestro Cuoco (The Art and Craft of a Master Cook) Terence Scully. Its appearance and season III,48 della statura, e stagione del Fragolino brine, pickle , pickling brine I,9–11, 11, 14 II,15, 197 III,24, 149, 157, 201, 206, 209, 210, 220, 211, 212 (in) salamoia, salimora (in barrili), III,122 salamorio fish (pickled) in brine V,194 pesce di salimonia see also pickled, salted brown meagre: see meagre burbot, Lota lota, Gadu ..." |
 | | The Correspondence of Iu. Samarin and Baroness Rahden 1861-1876 by Terence Scully, Helen Melichercik, Loren Calder 268 Pages, Published 2006 by Wilfrid Laurier Univ. Press ISBN-13: 978-0-88920-868-1, ISBN: 0-88920-868-9 "first part, “Stefan Iavorsky and Feofan Prokopovich as Theologians,” he tried to establish the place of Orthodoxy as a religious teaching. In the second part, “ Stefan Iavorsky and Feofan Prokopovich as officials of the Church,” he studied the relationship of the Orthodox Church to the Russian state. In the third part, “ Stefan Iavorsky and Feofan Prokopovich as Preachers,” he examined the literary content of their writings. This thi ..." |
 | | Le Court D'Amours de Mahieu le Poirier La Suite Anonyme de la Court D'Amours by Terence Scully 304 Pages, Published 2006 by Wilfrid Laurier Univ. Press ISBN-13: 978-0-88920-615-1, ISBN: 0-88920-615-5 "La Suite anonyme de la Court d'Amours Terence Scully ... fu dus d'Osteriche »; Alixandre, chevalier d'Angleterre, ami et mari de la dame de Normandie;o Bernard de Moucir, qui rend hommage à cet Alixandre; « li riches dus » de Normandie; ..." |
 | | Le Court d'Amours de Mahieu le Poirier by Terence Scully Published 2006 ISBN-13: 978-1-282-23317-1, ISBN: 1-282-23317-3 |
 | | Early French Cookery Sources, History, Original Recipes and Modern Adaptations by Terence Peter Scully, D. Eleanor Scully Paperback, 392 Pages, Published 2002 by University Of Michigan Press ISBN-13: 978-0-472-08877-5, ISBN: 0-472-08877-7 "Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquet ..." |
 | | The Viandier of Taillevent(1st Edition) An edition of all extant manuscripts by Terence Taillevent/ Scully, Terrence Scully, Terence Seully Hardcover, 270 Pages, Published 1988 by University Of Ottawa Press ISBN-13: 978-0-7766-0174-8, ISBN: 0-7766-0174-1 "This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indica ..." |
 | | Le Court D'amours De Mahieu Le Poirier Et La Suite Anonyme De La "Court D'amours" by Terence Scully, Bibliotheque Nationale and Mahieu le Poirier by Par Terence Scully, Mahieu Le Poirier, Bibliotheque Nationale, Bibliotháeque Nationale, Terrence Scully Paperback, 304 Pages, Published 1977 by Wilfrid Laurier University Press ISBN-13: 978-0-88920-032-6, ISBN: 0-88920-032-7 "Adont li riche roys de Frise, 3444 pour che que cascuns l'entendist, de le carole se deprist, qui moult estoit bêle et honneste. Et vint droit ens en mi le feste 3448 ou il avoit maint baron haut; si tint le conte de Hainnaut par le main conme son ..." |
 | | The Neapolitan Recipe Collection(1st Edition) Cuoco Napoletano by Terence Peter Scully, Pierpont Morgan Library, Cuoco Napoletano Hardcover, 264 Pages, Published 2000 by University Of Michigan Press ISBN-13: 978-0-472-10972-2, ISBN: 0-472-10972-3 "The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and so ..." |
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