Early French Cookery or Inlet Isles

Early French Cookery: Sources, History, Original Recipes and Modern Adaptations

Author: D Eleanor Scully

Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes.

Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it.

The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth.

Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants--and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water.

Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages.

D. Eleanor Scully is an occasional lecturer atthe Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.

Look this: Market Microstructure or Career Focus

Inlet Isles: A Hospital Foodservice Case Study

Author: Amy Allen Chabot

"This overview provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide readers with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Topics covered include foodservice menus, financial and staffing information, problem sets with answers, and spreadsheet exercises. For individuals interested in the food service industry."--BOOK JACKET.

Table of Contents:

	Introduction
	Case Narrative	1
	Foodservice Menus	10
	Financial Information	19
	Staffing Information	24
	Problems and Activities	30
	Group Activities	38
	Spreadsheet Exercises	41