Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 179
... milk for cow's milk on fast days . AMBERGRIS Though ambergris has been in use for hundreds of years , no one is sure what it is . It is generally thought to be an intestinal secre- tion of the sperm whale . Still added to perfumes as a ...
... milk for cow's milk on fast days . AMBERGRIS Though ambergris has been in use for hundreds of years , no one is sure what it is . It is generally thought to be an intestinal secre- tion of the sperm whale . Still added to perfumes as a ...
Page 248
... milk could be made safe by boiling . Pasteur's discovery was first put to use in the dairy industry at about that time , but with the object of preserving milk rather than killing germs . Dried and condensed milk , also in- troduced in ...
... milk could be made safe by boiling . Pasteur's discovery was first put to use in the dairy industry at about that time , but with the object of preserving milk rather than killing germs . Dried and condensed milk , also in- troduced in ...
Page 306
... milk , cooled , and sliced . Eggs in jelly . Minced pork in a custard of milk and eggs flavored with honey and pepper and baked in a pie crust . Marrow , ginger , minced dates , currants , and egg yolks cooked in a rich pie crust . Like ...
... milk , cooled , and sliced . Eggs in jelly . Minced pork in a custard of milk and eggs flavored with honey and pepper and baked in a pie crust . Marrow , ginger , minced dates , currants , and egg yolks cooked in a rich pie crust . Like ...
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