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Synopsis
French Text
Like her presentation of French medieval cuisine, including the famous Viandier by Taillevent, and the famous Mesnagier de Paris, Josy Marty-Dufaut now shares her interest in Catalan medieval cuisine from the beginning of the 14th century. Le Libre de Sent Sovi is one of the first culinary manuscripts of Europe written in vernacular Catalan.
Medieval Catalonian cuisine is one of subtle flavors; the combination of sweet and salty, sweet and sour, all exquisitely nuanced. It carries with it an identity which is uniquely Catalonian, with its own culinary techniques that are still being used today: la picada, a pâté made with almonds, walnuts, hazelnuts, herbs and spices that have all been crushed together, and le sofregit, a compote made of onions, garlic, herbs, which have simmered for hours.
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- PublisherHeimdal
- Publication date2011
- ISBN 10 284048269X
- ISBN 13 9782840482697
- BindingHardcover
- LanguageFrench
- Number of pages64
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Le Libre de Sent Sovi : La cuisine médiévale catalane au début du XIVe siècle - Recettes d'après le manuscrit
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