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Culinary Recipes Of Medieval England

by Constance Hieatt

|October 12, 2013

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$73.95

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- An epitomy of all surviving English medieval recipes - The great advantage for students of medieval English cookery is that there is an identifiable corpus of evidence in the manuscripts that have survived to the present day. Although there may be some new…

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The most famous of food sayings must be Jean Anthelme Brillat-Savarin's fourth aphorism from Physiologie du Gout: 'Dis-moi ce que tu manges, je te dirai ce que tu es'. Tell me what you eat, and I will tell you what you are. Brillat-Savarin's implication is…

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These books are a excellent reference source for those who need to understand spices. Vol. I covers the history of spices from ancient times to the modern world, description of spices, as well as an outline of trends in the spice industry. An Appendix, in…
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There has been no serious consideration of local food in England. Most available material is lightweight, not very informative, and a waste of time for serious students. Prospect Books is about to change this, in the first instance with respect to the north…

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The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah. It contains recipes for cooking a variety of delicacies and epicurean…

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Market rules connect both local farmers and cooks, whether in rural Ireland or downtown Los Angeles, and enable widespread distribution, whether through twelfth-century Mediterranean trade in dried pasta or the now global trade in fresh fish. No wonder people…