Late Medieval Style Recipe Books

In 1389, the master cook to Richard II recorded a recipe for a cockentrice, which required the kitchen staff to sever the top half of a pig, stitch it to the bottom half of a capon, and roast the resulting abomination. The creature was then gilded in egg yolks and saffron. Medieval Mediterranean was a closed, agonizingly slow universe of galleys dragging pepper and ginger to Genoa at the cost of human lives. You need a place to write down your instructions for overnight oats. This collection of late medieval style recipe books is the only logical receptacle for your domestic routines. These blank cookbooks feature high-resolution reproductions of 14th and 15th-century illuminated manuscript art, culinary text layouts, and marginalia. The original codices required the flayed, scraped skins of three hundred calves. Ours use standard acid-free paper. This is an objective, undeniable triumph of mass production. The glossy covers repel kitchen spills, water rings, and the creeping dread of your own mortality. Look closely at the borders of these journals. You will find rabbits jousting with snails. You will see drunken friars and hounds being hanged by badgers. The medieval mind did not separate the sacred from the profoundly idiotic. A recipe for almond milk and pounded dates routinely sat inches away from a sketch of a nun feeding a carrot to a disembodied phallus. We captured this exact aesthetic for your kitchen counter. It is a highly optimized blank recipe journal for cooks and history buffs who understand that feeding yourself every day is an absurd theater. The spiral binding lies perfectly flat. The peasants in the 1300s survived on a pottage of boiled field peas, oats, and despair. You eat avocado toast. Document your unearned luxury. Record your modern dietary restrictions inside a book adorned with the visual culture of men who firmly believed that eating raw fruit would cause instant death by humoral imbalance.