The late medieval

cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetize ...

'' Du fait de cuisine'' ("On cookery") was written in 1420 in part to compete with the court of Burgundy by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy. The book contained banquet, supper, and curative recipes prepared for the duke, including a dish composed of "a castle made of molded meat paste, adorned with five firebreathing roasted animals, innumerable smaller molded figures, and a fountain spraying rosewater and mulled wine." A translation of the work from Middle French to English was published in 2010.

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1420 books 15th-century cookbooks Medieval cookbooks French cookbooks Amadeus VIII, Duke of Savoy {{Cooking-stub