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