Early French Cookery: Sources, History, Original Recipes and Modern Adaptations. With illuminations by J. David Scully
Ann Arbor: The University of Michigan Press, [1995].
Small quarto (25 x 18.5 cm.), xi, 377 pages. Illustrated. Index. FIRST EDITION. An essential work for anyone interested in the food of the wealthy households of France at the end of the Middle Ages. With over one hundred detailed recipes, as well as chapters on the dishes, foodstuffs, methods, and equipment of the kitchens and dining rooms of the period. in publisher's gray cloth, in an unclipped dust jacket. Fine.
Price: $60.00
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Food History, Reference, & Bibliography,
French Cuisine