Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 23
... cheese , making meat broth and gravy meat stews , stuffing birds , meats , fish and fig leaves , and serving combinations such as " browned pork ribs on cakes of finest meal . " They made a number of sauces - peppery ones , sour ones ...
... cheese , making meat broth and gravy meat stews , stuffing birds , meats , fish and fig leaves , and serving combinations such as " browned pork ribs on cakes of finest meal . " They made a number of sauces - peppery ones , sour ones ...
Page 120
... cheese and fruit . What was suggested in cookbooks and what was actually eaten may not have been quite the same thing . In his diary , Samuel Pepys , who might be called a " gentleman of lesser quality , " served nothing so copious even ...
... cheese and fruit . What was suggested in cookbooks and what was actually eaten may not have been quite the same thing . In his diary , Samuel Pepys , who might be called a " gentleman of lesser quality , " served nothing so copious even ...
Page 256
... cheese . Macaroni in the form we know it today was invented in southern Italy in the sixteenth century . The Italians kept devising new forms and varieties of pasta until they reached the present total of over 150. For the first few ...
... cheese . Macaroni in the form we know it today was invented in southern Italy in the sixteenth century . The Italians kept devising new forms and varieties of pasta until they reached the present total of over 150. For the first few ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
ROME | 38 |
THE DARK AND MIDDLE AGES | 58 |
Copyright | |
3 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 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 peas 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