1 edition of The Horizon cookbook and illustrated history of eating and drinking through the ages found in the catalog.

The Horizon cookbook and illustrated history of eating and drinking through the ages

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Published by Administrator in American Heritage Pub. Co., book trade distribution by Doubleday

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    • American Heritage Pub. Co., book trade distribution by Doubleday


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      • nodata

        StatementAmerican Heritage Pub. Co., book trade distribution by Doubleday
        PublishersAmerican Heritage Pub. Co., book trade distribution by Doubleday
        Classifications
        LC Classifications1968
        The Physical Object
        Paginationxvi, 117 p. :
        Number of Pages52
        ID Numbers
        ISBN 10nodata
        Series
        1nodata
        2
        3
        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.

        nodata File Size: 7MB.


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The Horizon cookbook and illustrated history of eating and drinking through the ages by American Heritage Pub. Co., book trade distribution by Doubleday Download PDF EPUB FB2


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History of Sauces, Whats Cooking America

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.

History of Sauces, Whats Cooking America

— 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.