Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
Results 1-3 of 40
Page 340
... Paris : G. Charpentier , 1879 . Histoire de la société française pendant la révolution . Paris : G. Charpentier , 1880 . HANBURY , REV . WILLIAM , A Complete Body of Planting and Gardening , 2 vols . London : 1770 . HÉRoard , Jean ...
... Paris : G. Charpentier , 1879 . Histoire de la société française pendant la révolution . Paris : G. Charpentier , 1880 . HANBURY , REV . WILLIAM , A Complete Body of Planting and Gardening , 2 vols . London : 1770 . HÉRoard , Jean ...
Page 341
... Paris : Giguet et Michaud , 1803 . BLAGDON , FRANCIS ?, Paris as It Was and As It Is , Vol . II . London : C. & R. Baldwin , 1803 . BRIFFAULT , EUGENE , " Paris à table , " Romans du Jour Illustrés . Paris : Gus- tave Havard , 1851 ...
... Paris : Giguet et Michaud , 1803 . BLAGDON , FRANCIS ?, Paris as It Was and As It Is , Vol . II . London : C. & R. Baldwin , 1803 . BRIFFAULT , EUGENE , " Paris à table , " Romans du Jour Illustrés . Paris : Gus- tave Havard , 1851 ...
Page 342
... Paris : Ernest Flammarion , 1927 . Ma cuisine , Paris : Flammarion , 1934 . GONCOURT , EDMOND and JULES DE , Histoire de la société française pendant le directoire , Paris : G. Charpentier , 1879 . GRIMOD DE LA REYNIERE , ALExandre ...
... Paris : Ernest Flammarion , 1927 . Ma cuisine , Paris : Flammarion , 1934 . GONCOURT , EDMOND and JULES DE , Histoire de la société française pendant le directoire , Paris : G. Charpentier , 1879 . GRIMOD DE LA REYNIERE , ALExandre ...
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