Step into the kitchens of King Richard II's court with Ron Black, a classical chef and historian, as he breathes life into The Forme of Cury, one of the oldest English cookbooks. With meticulously modernized recipes, this collection bridges centuries, offering you a taste of history without leaving the comfort of your kitchen. Travel back to the Middle Ages and experience dishes that once graced royal feasts. From hearty stews to delicate desserts, Ron Black combines historical authenticity with practical adaptations for today’s cooks. Perfect for food lovers, history buffs, and adventurous chefs, this book invites you to explore a rich gastronomic heritage. Discover the captivating world of medieval cuisine, where spices like saffron and ginger met the artistry of feasting etiquette. The Forme of Cury: Modern Translations makes these dishes accessible and enjoyable, blending historical insight with modern flair. Let this book transport you to an era where dining was both art and performance.