Cooking in Europe, 1250-1650

by Ken Albala

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? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the...

• Format: Hardcover
• Language: English
• ISBN: 0313330964
• ISBN13: 9780313330964
• Release Date: June 2006
• Publisher: Greenwood
• Length: 200 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.7" x 7.0" x 10.3"