« back to encyclopedia search results
Forme of Cury(e)
The title of the most extensive English recipe collection of the 14th century. They are thought to be the collected works of the cooks of Richard 11. they are best read and explained in a publication by Constance Hieatt and Sharon Butler in their 1985 book entitled 'Curye on Inglysch' (Oxford University Press) - this includes a full glossary enabling the reader to fully understand.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.