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

4.33 of 5 stars 4.33  ·  rating details  ·  3 ratings  ·  2 reviews
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...more
Hardcover, 392 pages
Published March 15th 1996 by University of Michigan Press (first published January 1996)
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Micaylah G
This is not a cookbook but rather an informative view of life in a French kitchen. The recipes are in both Old French and English for those of us who don't read Old French.
CJ
I recently found some Fine Spice Powder at Pendery's in Fort Worth. I will try a couple of the receipes from this book to use it.
Kara
Kara marked it as to-read
Jul 20, 2011
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