How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes
Product Description
How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes
A book on medieval and renaissance cooking including more than 330 recipes, articles on how to do a feast, information on what ingredients were available when, and more.
Technical Specifications
You might also like
The Forme of Cury: A Roll of Ancient English Cookery Compiled (Forgotten Books)
Pleyn Delit: Medieval Cookery for Modern Cooks
The Medieval Cookbook: Revised Edition
The Tudor Cookbook: From Gilded Peacock to Calves Feet Pie
The Medieval Kitchen: Recipes from France and Italy
Cooking Apicius
The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library)
A Thyme and Place: Medieval Feasts and Recipes for the Modern Table
Cookery and Dining in Imperial Rome
To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking