This is the website serving as the Index Page for the
domain. All websites within Gode Cookery are listed
If medieval cooking
is your primary interest,
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Gode Cookery is
an award-winning medieval history
website dedicated to the food & feasts of the Middle Ages &
Here you will find information on medieval cooking, instructions for
authentic feasts, hundreds of recipes, image collections, a medieval
discussion group, graphics, photographs, and history resources.
collection of period receipts
for use in the modern kitchen, including soups, sauces, pies, roasts,
fruits, and sweets. Each dish contains the original period recipe,
by James' translation and his modern redaction, along with notes,
and a link to metric, celsius, & gas mark equivalencies for
Geoffrey Chaucer, the
great English poet and
author of The
Canterbury Tales, used food as a literary device to enrich the
of his characters. A Chaucerian Cookery examines the references to food
and medieval dishes in all of Chaucer's writings, studies the dietary
of his characters, and gives a complete list of all foods Chaucer
to. Included is A Chaucerian Feast, which presents an authentic
feast based on the writings of Chaucer and 14 corresponding 14th c.
as well as detailing the presentation and courses of a standard
Seven recreated recipes
based on ancient sources
Greek cooking, along with a brief overview of Byzantine foods, written
by Rebecca and David Wendelken. Originally from a now out-of-print
called Early Period, issue #5.
The fantastic and
incredible fish of the Middle
real & imagined. Excerpts from a Medieval manuscript are generously
accompanied by authentic illustrations of strange & exotic fish,
monsters, and beasts.
An original translation by
James Matterer of the
recipes found in Manuscript Pepys 1047 'Miscell. of
Temp. R. Ed. 4', a late 15th century collection of recipes and
found in the library of Samuel Pepys.
The Gode Cookery
Discussion Group is open to
a desire and willingness to communicate and share information with
interested in Medieval & Renaissance cookery. Members may either
individual letters or a digest. The list is moderated and SPAM,
offensive language, and intolerance are not acceptable.
Members of the Gode
Cookery Discussion group have access
food information, and articles on historical cooking not made available
anywhere else at Gode Cookery.
A quick, easy, and fun way
to tour A Boke of Gode
Simply click on the image of the ring wherever it appears and you will
be taken to one of the many medieval & Renaissance cooking sites
comprise A Boke of Gode Cookery. Start your tour here at the Gode Boke
Each month, A Boke of Gode
Cookery selects an
historical website for its Gode Cookery Award. At this page you'll find
information on and a link to the current selected site, and a list of
A contributory site for
historical cooks to share
recipes and research, with over 100 recreated dishes along with
on historical cooking subjects. In addition to the recipe and notes,
page also contains a link to metric, celsius, & gas mark
for measurements & temperatures.
An explanation of what
foods were available in the
Ages & Renaissance and the cooking methods employed at that time.
site is designed specifically to help those who wish to re-create
recipes & meals as authentically as possible, and contains lists of
what foods were available, how they were cooked, and which foods should
never be used by today's Medieval cooks.
In the Middle Ages, deer
were a primary source of
resources, and inspiration, and the Medieval table was often laden with
a variety of venison. This article examines the popularity of deer as
object of the hunt and as an important source of protein in the
Fantastic foods and
fabulous presentations for
feasts, all from period cooking sources. Not all of the recipes are
for eating; however, all are enjoyable to read and wonderfully amazing.
Supernatural and fantastic
imagery from the Middle
- devils, demons, monsters, witches, and death. Five galleries with 150
pictures, along with the Hans Holbein Alphabet of Death and the Hans
Dance of Death.
Recipes from several Medieval English manuscripts
each in its original language and accompanied with a literal
and followed by a modern interpretation of the recipe and its cooking
These recipes do not contain specific measurements and quantities, but
are sufficiently explained that any competant cook will be able to
A collection of clipart
derived from medieval
compiled in 8 sections: Animals, Creatures, & Beasts; Biblical
& Figures; Birds; Decorative Borders; Decorative Initials;
Images; People & Human Figures; and Plants & Flora.
A brief explanation of how
by using the Four Humours philosophy of the Middle Ages, and how to
the menu of a modern feast according to medieval standards and
Ideal for students with school projects, beginners in medieval cookery,
or those who wish to prepare a dinner from the Middle Ages for their
For cooks not quite ready
for authentic medieval
or for guests who are hesitant in trying real period food, these
may be just the thing. Although not from true medieval sources and not
documentable, they are very period in style, flavor, and ingredients,
are perfect for dinners with a medieval theme where authenticity is not
a concern. In addition to the recipe and notes, each page also contains
a link to metric, celsius, & gas mark equivalencies for
A brief look at some of
the amazing plants that
in the Middle Ages to exist. Find out why The Apple of Sodom was much
what the Biblical Tree of Life was, and where amber really comes from.
With period illustrations. An award winning site, recommended by
Although Chaucer's Canterbury
fictional characters, the pilgrimage to the Shrine of Thomas á
was an actual experience for many medieval folk. This article looks at
the lives of Chaucer's pilgrims had they been truly alive and their
A Newe Boke of Cokery is a
collection of period
with modern adaptations by Rudd Rayfield of Minneapolis, Minnesota.
is a medieval enthusiast with an academic background in Middle English
literature and medieval history. He has been cooking medieval cuisine
1980 and has been doing his own redactions from primary sources since
Each of Rudd's recipes contain the original documented medieval version
followed by his modern adaptation, along with notes, bibliography, and
a link to metric, celsius, & gas mark equivalencies for
A modern English
translation of Regimen
the famous 12th - 13th century Salernitan Regimen of Health, a highly
and scholarly text in the Middle Ages and an invaluable source today
information on medieval food, diet, & medicine.