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A compilation of medieval recipes from authentic sources adapted for the 21st century kitchen, along with diverse facts on food & feasting in the Middle Ages & Renaissance and other historical culinary items.
On the Internet since November 1997
The Gode Cookery Channel on
Featuring food, feasts, & music!
Gode Cookery Website Staff
Founder, Editor-in-Chief, & Manager - James Matterer
Owner, Technical Manager, & Assistant Manager - Monica Gaudio
Editor: Gode Cookery Recipe Collection - Tammy Crawford
Master Cook - James Matterer
Master Cook - Tammy Crawford
Master Cook - Monica Gaudio
Apprentices - Glenda Cockrum, , Troy Lamey, Jill Walker, Jennifer Strobel
Assistants - Darell McCormick, Master Cook Lisa Holcomb-Blair
God may send a man good meate, but the devyll sende an evyll cooke.
edieval cooking was not, as has been so easily assumed, a dubious practice that produced inedible dishes filled with strange spices and dangerous ingredients. Medieval cooks used many of the same type of foodstuffs that are in use today, in addition to forms of food preparation familiar to any of us. The dishes and recipes they prepared were neither inedible nor dangerous, but extremely delicious and nourishing products that employed the finest meats, grains, fruits, and vegetables medieval society was capable of developing. Then as now, mankind knew what tasted good and the sauces, stews, pies, roasts, and soups that satisfied the 14th century family are just as wholesome and enjoyable today.
of the recipes in this site originate from true medieval &
sources, are fully documented, and have been adapted for use in the
kitchen. Original sources & bibliographies are featured whenever
historical authenticity and research are our main concerns, along with
producing viands that are enjoyable & good to eat. Those recipes
are neither authentic nor documented are clearly defined as being so,
are included for those who wish to prepare modern foods with a medieval
flavor. Whether it's a small repast for two or an entire medieval
a documented period dinner or a party with a medieval theme, Gode Cookery can provide authentic and
with which to please and satisfy your guests.
eat pies filled with pork, beef, raisins and dates, topped with whole chicken pieces; soups flavored with wine and thickened with almonds; vegetables and fruit marinated in wine, honey, & herbs and savory sauces & stews of all varieties! Venison pies & rabbit in gravy; beef roasts, stuffed goose, & fish marinated in ale; sweet pastries fried in oil, fruit confections, and sculptures made of sugar! Exotic creations such as the Cockentrice, half pig & half chicken, and the Coqz Heaumez, a knightly hen who rides a suckling steed - this is the food of the Middle Ages!
TABLE OF CONTENTS
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The Gode Cookery Discussion Group is open to anyone with a desire and willingness to communicate and share information with others interested in medieval & Renaissance cookery. Members may either receive individual letters or a digest. The list is moderated and SPAM, rudeness, offensive language, and intolerance are not acceptable.
Members of the Gode Cookery Discussion group have access to recipes, food information, and PDF articles on historical cooking not made available anywhere else at Gode Cookery.
Our recommendations and awards, along with various site reviews of Gode Cookery.
Gode Cookery Photo Galleries
With videos, slideshows, & music!
Gode Cookery on the Food Network
Gode Cookery is featured in the Food Network series, "The Secret Life of...". The series debuted on June 7th, 2004. Look for us on "The Secret Life of Sandwiches," the third episode in the 1st season. We also appear in the 2nd season, in "The Secret Life of Birthday Parties," in the 2007 holiday special "The Secret Life of Hallowe'en," and in the fourth season in "The Secret Life of Gingerbread."
Check our Food Network page for more details!
Many of the valuable & informative reference books used in the creation of Gode Cookery, including Terence Scully's Art of Cookery in the Middle Ages and Food and Feast in Medieval England by P. W. Hammond, are now available through this site and Amazon.com! If you admire and enjoy Gode Cookery, then you should also be pleased with any of the books listed here below and at the Bookshop. And if you're a serious food historian or someone who actively enjoys medieval cooking, then these are must-haves for your collection.
Pleyn Delit, Fabulous Feasts, Take a Thousand Eggs or More, and other titles.
This cookbook is for your
pleasure, as well
as your eating pleasure. May you enjoy both, to full measure!
About the Author: James L. Matterer has an academic background in both culinary arts and history. He has been researching and recreating medieval food since 1979 and has presented dozens of authentic feasts, the largest being for over 300 people. A member of the Society for Creative Anachronism, Inc., he has received that organization's highest Arts & Science award for his research & recreation of the cookery of Chaucerian England. James has taught a medieval cooking workshop at Penn State University, has had several recipes published in scholastic textbooks, and along with his medieval catering company, also called Gode Cookery, is the premier caterer for the Alabama Renaissance Fair. In 2004, 2005, 2006, & 2007 he appeared on the Food Network series, "The Secret Life of...". James lives with his partner and 7 cats in Steubenville, Ohio.
Gode Cookery entered the WWW on November 15rth, 1997
Created by Netscape
This page last modified on April 3, 2013
Dedicated to Hazel Huff Matterer
The author welcomes all correspondences
godecookery.com © 1997-2013 James L. Matterer