The Form of Cury

The Form of Cury, written in 1390, is the best known culinary manuscript in England. It was written at the request of King Richard II, who intended to equal and even surpass the famous Viandier de Taillevent. The work contains 196 recipes testifying to the luxury, grandeur and magnificence of the royal court and also provides us with information on the food of the time. As part of his collection on medieval cuisine after the Viandier, the Mesnagier de Paris, a French collection, and the Libre de Sent Sovi, a Catalan collection, Josy Marty-Dufaut, using authentic recipes from the Form Of Curry, offers his faithful readers a trip to the court of King Richard, the unhappy sovereign whom history has sadly made famous. The manuscript takes up the emblematic dishes of medieval cuisine, but also proposes new dishes with a sweet and sour flavour. It is the first work to present as many varied and succulent desserts, cherry soup, grape and fig creams, sweets...
All accompanied by hypocras and clairet. The recipes are adapted to today's tastes while preserving their spirit. The Form Of Curry is one of these remarkable works, which, although bearing the mark of English cuisine, is part of the great body of European cuisine.

The Form of Cury, written in 1390, is the best known culinary manuscript in England. It was written at the request of King Richard II, who intended to equal and even surpass the famous Viandier de Taillevent. The work contains 196 recipes testifying to the luxury, grandeur and magnificence of the royal court and also provides us with information on the food of the time. As part of his collection on medieval cuisine after the Viandier, the Mesnagier de Paris, a French collection, and the Libre de Sent Sovi, a Catalan collection, Josy Marty-Dufaut, using authentic recipes from the Form Of Curry, offers his faithful readers a trip to the court of King Richard, the unhappy sovereign whom history has sadly made famous. The manuscript takes up the emblematic dishes of medieval cuisine, but also proposes new dishes with a sweet and sour flavour. It is the first work to present as many varied and succulent desserts, cherry soup, grape and fig creams, sweets...
All accompanied by hypocras and clairet. The recipes are adapted to today's tastes while preserving their spirit. The Form Of Curry is one of these remarkable works, which, although bearing the mark of English cuisine, is part of the great body of European cuisine.