The Most Excellent Book of Cookery

by Ken Albala

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The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such...

Format:Paperback

Language:English

ISBN:190301896X

ISBN13:9781903018965

Release Date:October 2014

Publisher:Prospect Books (UK)

Length:192 Pages

Weight:0.90 lbs.

Dimensions:0.9" x 5.4" x 8.4"

Related Subjects

Cooking Cooking

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The Most Excellent Book of Cookery

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