Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 62
... kitchen . At his grand feast at Westminster , there were no fewer than 300 ushers with rods to escort food and drinks safely to the tables . Norman manor houses sometimes had an extra building housing the kitchen , but because nobles ...
... kitchen . At his grand feast at Westminster , there were no fewer than 300 ushers with rods to escort food and drinks safely to the tables . Norman manor houses sometimes had an extra building housing the kitchen , but because nobles ...
Page 64
... kitchen also served as a slaughterhouse ; the kitchen at Canterbury is 45 feet in diameter . Even so , except in enormous establishments , most of the cooking for a large feast had to take place outdoors . Much cooking was done outdoors ...
... kitchen also served as a slaughterhouse ; the kitchen at Canterbury is 45 feet in diameter . Even so , except in enormous establishments , most of the cooking for a large feast had to take place outdoors . Much cooking was done outdoors ...
Page 134
... kitchen . The recipes do not explain that ; they start with the turtle already in the kitchen , all 100 pounds or more of it , alive . The nineteenth - century English chef Alexis Soyer offered a recipe * See recipe for walnut catsup ...
... kitchen . The recipes do not explain that ; they start with the turtle already in the kitchen , all 100 pounds or more of it , alive . The nineteenth - century English chef Alexis Soyer offered a recipe * See recipe for walnut catsup ...
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