Explores the relationship between food, religion and the ever-widening gap between the tables of the rich and the poor. This book has been thoughtfully adapted for the modern kitchen, whilst retaining the true essence of dining in medieval Britain. It is illustrated with scenes of food, feasting and cooking from paintings, tapestries and drawings.
Quite simply, this is a collection of Michel Roux's finest recipes - devised, refined and perfected during the course of his illustrious career. Recipes for all seasons and to suit all occasions are covered in this generous compendium, which contains over 250 recipes plus numerous variations.