Du fait de cuisine

Du fait de cuisine is a medieval cookbook written in 1420 by Maître Chiquart, head chef to Amadeus VIII, Duke of Savoy. The text contains instructions for preparing elaborate feasts and banquets suitable for nobility, with detailed recipes and cooking methods from the medieval French tradition. The manuscript includes guidance on kitchen organization, staff management, and the procurement of ingredients for large-scale food preparation. Special attention is given to the logistics of feeding hundreds of guests, with precise quantities and measurements provided for each recipe. The recipes range from basic broths to complex multi-component dishes featuring game meats, fish, poultry, and various sauces. Chiquart also includes instructions for creating decorative subtleties - elaborate centerpieces made from sugar, pastry, and other edible materials. As one of the earliest professional cooking manuals, Du fait de cuisine offers insights into the sophistication of medieval French court cuisine and the complex social rituals surrounding aristocratic dining. The text serves as both a practical guide and a window into the culinary culture of 15th century Europe.

This medieval cookbook has limited reader reviews available online, as it exists primarily as an academic text rather than a mass-market book. Readers appreciate: - Detailed instructions for organizing large-scale feasts - Clear descriptions of 15th century cooking techniques - Historical insights into noble household management - Practical information about kitchen staff organization Common criticisms: - Text can be repetitive - Some recipes lack precise measurements - Difficult to replicate dishes with modern ingredients No ratings exist on Goodreads or Amazon. The main discussions appear in academic circles and food history forums. Scholar Terence Scully's English translation receives credit for making the text accessible to modern readers, though some note his translation choices are debatable. One food historian on a culinary history forum noted: "Chiquart's attention to kitchen logistics and staff management provides more value than the actual recipes."

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🔖 Written in 1420, this is one of the earliest known professional cookbooks from medieval Europe 🔖 Chiquart was the master chef to Amadeus VIII, Duke of Savoy, and wrote this manual to demonstrate the complexity and sophistication of haute cuisine in noble households 🔖 The book includes detailed instructions for organizing massive feasts, including one that required 6 master cooks and 500 kitchen workers 🔖 The recipes often feature exotic spices and ingredients that demonstrated wealth and status, such as saffron, ginger, and sugar - all extremely expensive in medieval times 🔖 Unlike many medieval cookbooks, Du fait de cuisine includes precise measurements and cooking times, making it particularly valuable for understanding historical cooking methods