Le Form of Curry, written in 1390, is the most well known culinary manuscript in England. Commissioned by King Richard II, it rivaled, if not surpassed, Taillevent’s Viandier. This work includes 196 recipes which not only pay witness to the luxury, grandeur, and magnificence of the royal court, but also provide us insight into the culinary traditions of the period.

Within the framework of her collection on medieval cuisine, which includes editions on Le Viandier and le Mesnagier de Paris, both medieval French culinary works, and Le Libre de Sent Sovi, a Catalan cookbook, Josy Marty-Dufaut gathers together here all the authentic recipes from Le Form of Curry, and offers her loyal readers a voyage to King Richard’s court, that unhappy monarch whom history has sadly made famous.

While the manuscript highlights the trademark dishes of medieval cuisine, it also presents previously unpublished recipes illustrating the savors of sweet and sour.

This is the first work that presents just as many desserts as it does savory dishes: cherry soup, cream of grapes and figs, and various confections—all being accompanied by either hypocras, a spiced wine, or claret, a dark rosé.

All the recipes have been adapted to contemporary tastes while preserving their original character. Le Form of Curry is a remarkable work that, while being uniquely English, is able to take its place among the great European culinary traditions.

Catalonian Language