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Early French cookery : sources, history, original recipes and modern adaptions
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| Main Author: | |
|---|---|
| Contributors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Ann Arbor : Wantage :
University of Michigan Press ; University Presses Marketing,
2002.
|
| Edition: | First paperback edition. |
| Subjects and Genres: | |
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| 100 | 1 | |a Scully, D. Eleanor, |d 1932- | |
| 245 | 1 | 0 | |a Early French cookery : |b sources, history, original recipes and modern adaptions |c D. Eleanor Scully and Terence Scully ; with illuminations by J. David Scully |
| 250 | |a First paperback edition. | ||
| 260 | |a Ann Arbor : |b University of Michigan Press ; |a Wantage : |b University Presses Marketing, |c 2002. | ||
| 300 | |a 392 pages : |b illustrations ; |c 26 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Originally published: 1995. | ||
| 505 | 0 | |a Early French cookery -- The manuscript sources -- Medieval foods and cookery -- Beverages -- Kitchens -- The hall and banquets -- The late-medieval cook -- Advice to the newly medieval cook -- The recipes: standard preparations -- Appetizers -- Sops and soups -- Sauces -- Meat dishes -- Poultry dishes -- Fish dishes -- Egg dishes -- Vegetables -- Desserts -- Menu suggestions and meals -- Appendix: A day in the life of Master Chiquart Amiczo, chef to the Duke of Savoy (1416 a.d.). | |
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 12-8-2020 | |
| 590 | |a HSP Historic Culinary Arts Collection. | ||
| 650 | 0 | |a Cooking, French. | |
| 650 | 0 | |a Cooking, Medieval. | |
| 650 | 0 | |a Food habits |z France |x History |y To 1500. | |
| 700 | 1 | |a Scully, Terence. | |
| 700 | 1 | |a Scully, J. David. | |
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