1 edition of The Horizon cookbook and illustrated history of eating and drinking through the ages found in the catalog.
Published 1968 by Administrator in American Heritage Pub. Co., book trade distribution by Doubleday
|Statement||American Heritage Pub. Co., book trade distribution by Doubleday|
|Publishers||American Heritage Pub. Co., book trade distribution by Doubleday|
|The Physical Object|
|Pagination||xvi, 117 p. :|
|Number of Pages||52|
|Part One. Introduction -- First the apple. Food of the pharaohs : a picture portfolio -- When eating became dining. Salad days of the Caesars : a picture portfolio -- Medieval feast and famine. The groaning board : a picture portfolio -- Renaissance of the table. The perpetual party : a picture portfolio -- In quest of spices. More precious than gold : a picture portfolio -- From the good earth. Lands of the lotus-eaters : a picture portfolio -- The triumph of French taste. Recipe for revolution : a picture portfolio -- The other Europe. Good times and geműtlichkeit: a picture portfolio -- Pleasures of English company. Coffee, tea, or gin : a picture portfolio -- Toward an international style. The banquet years : a picture portfolio. Part two. Menus and recipes.|
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He was a great protestant writer and called the protestant pope.
Create a Want Tell us what you're looking for and once a match is found, we'll inform you by e-mail. Spine creases, wear to binding and pages from reading. It appears to have actually been a Flemish or Dutch sauce thickened with eggs, like a savory custard, with a little butter beaten in to smooth the texture. As you can guess, sanitation was a problem. "Volume 1 - 383 pages with index. These sauces were usually thickened with wheat flour or crumbled pastry.
— pgs 252 TO 255. If you love food as I do, then you are going to love this read! "Small can of preserved goose optional " ;- I'm reading this as research and enlightenment for a food and wine concept I have been working on for Asian TV. It's a neat book with lots of photos about techniques etc, and lots of recipes.
Gradually, the surface shrivelled and the salami thinned, but there was no odor and no obvious dripping.