Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 133
... half a pound of bacon , a pigeon , an old cock " beat all to pieces , " truffles , morels , wine , catsup , herbs , potherbs , and spices . Commenting archly , " if gentlemen will have French cooks , they must pay for French tricks ...
... half a pound of bacon , a pigeon , an old cock " beat all to pieces , " truffles , morels , wine , catsup , herbs , potherbs , and spices . Commenting archly , " if gentlemen will have French cooks , they must pay for French tricks ...
Page 185
... half times as much as any other country . The excellent natural grazing lands of America quickly proved inadequate in the face of an ever - increasing demand for butchers ' meat , a demand only fulfilled by the revolution in methods of ...
... half times as much as any other country . The excellent natural grazing lands of America quickly proved inadequate in the face of an ever - increasing demand for butchers ' meat , a demand only fulfilled by the revolution in methods of ...
Page 327
... half an hour in good stock made from fowl and veal , with half a pint of Lachryma Christi added ; then to have drained them upon a cloth , placed a border of poached forcemeat upon the dish , built the truffles in pyramid , made a puree ...
... half an hour in good stock made from fowl and veal , with half a pint of Lachryma Christi added ; then to have drained them upon a cloth , placed a border of poached forcemeat upon the dish , built the truffles in pyramid , made a puree ...
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