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Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood
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简体网页||繁体网页
Ken Albala 作者
Greenwood
译者
2006-06-30 出版日期
160 页数
USD 45.00 价格
Hardcover
The Greenwood Press Daily Life Through History Series 丛书系列
9780313330964 图书编码

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 图书标签: 中世纪   

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发表于2024-11-15

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Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


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Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 著者简介

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 图书目录

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood 在线电子书 图书描述

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? This cookbook presents 171 unadulterated recipes from the Middle Ages and the Renaissance eras. Most are translated from French, Italian, or Spanish into English for the first time. Expert commentary helps readers to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or "course." Three lists of recipes - organised by how they appear in the book, by country, and by special occasions - help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities and this cookbook does not sanitise them for the modern palate. Nearly everything in this book is perfectly edible and - according to the author - delicious!

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