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From the Publisher
"Suitable for both the armchair historian and food enthusiasts, this title examines cooking and food as a way to explore the lives and experiences of the people both cooking and eating in Europe from 1650- 1850. Food historian Day sections the book into three distinct periods, and an introductory section discusses new ingredients and culinary techniques and
equipment from the period. Almost 200 recipes are included, and all can be prepared using modern kitchen equipment, though a brief appendix is included listing suppliers of equipment and ingredients for the more confident chefs. A glossary of terms is also provided."
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