Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
Results 1-3 of 50
Page 106
... English cookbooks . The English rapidly discovered many uses for the carrot , which they made into soup , garnishes , and even puddings and liqueurs . Horseradish , a native English plant long used as medicine , made its way to the ...
... English cookbooks . The English rapidly discovered many uses for the carrot , which they made into soup , garnishes , and even puddings and liqueurs . Horseradish , a native English plant long used as medicine , made its way to the ...
Page 134
... English bottled sauces . A Frenchman crossing England and Scotland in 1784 noted in his account of a dinner with the Royal Society that each person seasoned his meat " as he pleased with the different sauces which were placed on the ...
... English bottled sauces . A Frenchman crossing England and Scotland in 1784 noted in his account of a dinner with the Royal Society that each person seasoned his meat " as he pleased with the different sauces which were placed on the ...
Page 147
... English clubs , some of which were well known for excellent food that cost no more than a mediocre meal in a tavern . The most famous were the Reform Club , whose kitchens were run by Alexis Soyer , one of the best known English chefs ...
... English clubs , some of which were well known for excellent food that cost no more than a mediocre meal in a tavern . The most famous were the Reform Club , whose kitchens were run by Alexis Soyer , one of the best known English chefs ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
THE DARK AND MIDDLE AGES | 58 |
AND UNCOMMON FOODS | 178 |
Copyright | |
2 other sections not shown
Common terms and phrases
Alexandre Dumas almond almond milk Anacharsis Apicius asparagus Athenaeus baked banquet beans became beef birds boiled Book bread butter cabbage cheese chefs chicken chocolate coffee Columella cookbooks cooking cream cuisine cultivated dessert dinner dishes drinking Dumas early eaten eating eggs Egyptians eighteenth century England English entremets Europe feast fifteenth figs fish flavor flour Forme of Cury fourth century B.C. France French fresh fruit garum gourmet Greece Greeks Greeks and Romans Grimod guests Hannah Glasse haute cuisine herbs honey household king kitchen Loeb Classical Library London Louis meal meat medieval menu Middle Ages milk mushrooms nineteenth century onions oysters Paris partridge pastry pepper pickled plant platter Pliny popular pork potato pounds recipes restaurants Reynière rich roasted Rome royal saffron salad salt sauce served sesterces seventeenth century sixteenth century soup spices stewed stuffed sugar Theophrastus truffles turkey vegetables verjuice vinegar wild wine wrote yolks