Cooking in Europe, 1250-1650

by Ken Albala

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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:1.40 lbs.

Dimensions:0.7" x 7.0" x 10.3"

Age Range:14 years and up

Grade Range:Grade 9 and higher

Related Subjects

16th Century Cooking Cooking Europe European History Holiday Cooking Modern (16th-21st Centuries) Politics & Social Sciences Regional & International

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Cooking in Europe, 1250-1650

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