The Viandier of Taillevent : an edition of all extant...

Main
Cookbooks, Food & Wine
The Viandier of Taillevent : an edition...

The Viandier of Taillevent : an edition of all extant manuscripts

Scully, Terence

0 / 0

Bạn thích cuốn sách này tới mức nào?

Chất lượng của file scan thế nào?

Xin download sách để đánh giá chất lượng sách

Chất lượng của file tải xuống thế nào?

The Viandier de Taillevent's 220 recipes in their original French and with a complete English translation.

Thể loại:

Cookbooks, Food & Wine

Năm:

1988

In lần thứ:

First Thus

Nhà xuát bản:

University of Ottawa Press

Ngôn ngữ:

english

Trang:

270

ISBN 10:

0776617311

ISBN 13:

9780776617312

File:

PDF, 20.43 MB

IPFS:

,

english, 1988

Đọc online

Hoàn thành chuyển đổi thành trong

Chuyển đổi thành không thành công

Có thể bạn quan tâm

Apicius; Joseph Dommers Vehling — Cookery and Dining in Imperial Rome

Melitta Weis Adamson — Food in Medieval Times

Melitta Weis Adamson — Food in Medieval Times

Unknown — Daily Life Through History Trudy Eden Cooking In America 1590 1840 The Greenwood Press Daily Life Through History Series Greenwood Press 2006

Barbara Santich — The Original Mediterranean Cuisine : Medieval Recipes for Today, Second Edition

Melitta Weiss Adamson; — Food in the Middle Ages

Melitta Weiss Adamson — Food in the Middle Ages;A Book of Essays

C. Anne Wilson — Food & Drink in Britain

Hannele Klemettilä — The Medieval Kitchen: A Social History with Recipes

Diane Purkiss — English Food

Diane Purkiss — English Food: A People’s History

Adamson, Melitta Weiss — Food in medieval times

Odile Redon, Françoise Sabban, Silvano Serventi — The medieval kitchen : recipes from France and Italy

Ken Albala — Food in Early Modern Europe (Food through History)

Melitta Weiss Adamson — Food in Medieval Times

Ken Albala — Cooking in Europe, 1250-1650

Thorne John — Pot On The Fire Free

Melitta Weiss Adamson (ed.) — Regional Cuisines of Medieval Europe: A Book of Essays

Maestro Martino of Como, Luigi Ballerini, Jeremy Parzen — The art of cooking: the first modern cookery book

Maestro Martino of Como (editor); Luigi Ballerini (editor) — The Art of Cooking: The First Modern Cookery Book

Terrence Scully — The Viandier of Taillevent: An edition of all extant manuscripts

Edited by Terrence Scully — The Viandier of Taillevent: An edition of all extant manuscripts

Gina L. Greco; Christine M. Rose — The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book

Potts, Noralee — The Good Wife's Guide: Le Menagier de Paris: A Medieval Household Book

Sharon Butler, Constance B. Hieatt, Brenda Hosington — Pleyn Delit: Medieval Cookery for Modern Cooks

Melitta Weiss Adamson — Food in the Middle Ages : a book of essays

Volker Bach — The Kitchen, Food, and Cooking in Reformation Germany

Altamiras, Juan;Hayward, Vicky — New art of cookery: a Spanish friar's kitchen notebook

Terry Breverton — The Tudor Kitchen: What the Tudors ate & drank

Clarissa Dickson Wright — A History of English Food

Ian Crofton — A Curious History of Food and Drink

Ken Albala — Nuts: A Global History

Anna Selby [Selby, Anna] — Food Through the Ages

Annie Gray — At Christmas We Feast

Spencer, Colin — British food: an extraordinary thousand years of history

Enzinas, Michelle;Henry Buttes — Big Buttes book: annotated Dyets dry dinner (1599) by Henry Buttes with Elizabethan recipes

Từ khóa thường sử dụng nhất