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The Original Mediterranean Cuisine : Medieval Recipes for...

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The Original Mediterranean Cuisine :...

The Original Mediterranean Cuisine : Medieval Recipes for Today, Second Edition

Barbara Santich

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Κατηγορίες:

Cookbooks, Food & Wine - International

Έτος:

2018

Έκδοση:

2nd

Γλώσσα:

english

Αρχείο:

PDF, 33.51 MB

IPFS:

,

english, 2018

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Sharon Butler, Constance B. Hieatt, Brenda Hosington — Pleyn Delit: Medieval Cookery for Modern Cooks

Melitta Weis Adamson — Food in Medieval Times

Melitta Weis Adamson — Food in Medieval Times

Unknown — Daily Life Through History Trudy Eden Cooking In America 1590 1840 The Greenwood Press Daily Life Through History Series Greenwood Press 2006

Desconocido — Daily Life Through History Trudy Eden Cooking In America 1590 1840 The Greenwood Press Daily Life Through History Series Greenwood Press 2006

Desconocido — Daily Life Through History Trudy Eden Cooking In America 1590 1840 The Greenwood Press Daily Life Through History Series Greenwood Press 2006

Desconocido — Daily Life Through History Trudy Eden Cooking In America 1590 1840 The Greenwood Press Daily Life Through History Series Greenwood Press 2006

Unknown — Daily Life Through History Trudy Eden Cooking In America 1590 1840 The Greenwood Press Daily Life Through History Series Greenwood Press 2006

MagazinesBB.com — National Geographic Traveller Food UK – Spring 2022

Dr. Ken Albala — Cooking across the Ages

C. Anne Wilson — Food & Drink in Britain

Hannele Klemettilä — The Medieval Kitchen: A Social History with Recipes

Dr. Ken Albala — Cooking across the Ages - Guidebook - The Great Courses - TTC

Adamson, Melitta Weiss — Food in medieval times

Odile Redon, Françoise Sabban, Silvano Serventi — The medieval kitchen : recipes from France and Italy

Trudy Eden — Cooking in America, 1590-1840 (The Greenwood Press Daily Life Through History Series)

Alice L. McLean — Cooking in America, 1840-1945 (The Greenwood Press Daily Life Through History Series)

Melitta Weiss Adamson — Food in Medieval Times

Ken Albala — Cooking in Europe, 1250-1650

Trudy Eden — Cooking in America, 1590-1840

Maestro Martino of Como, Luigi Ballerini, Jeremy Parzen — The art of cooking: the first modern cookery book

Lilia Zaouali — Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Maestro Martino of Como (editor); Luigi Ballerini (editor) — The Art of Cooking: The First Modern Cookery Book

DK — The Illustrated Cook's Book of Ingredients

Ken Albala — Three world cuisines : Italian, Mexican, Chinese

Ken Albala — Three World Cuisines: Italian, Mexican, Chinese

Scully, Terence — The Viandier of Taillevent : an edition of all extant manuscripts

Bartolomeo Scappi — The Opera of Bartolomeo Scappi (1570): L'arte Et Prudenza D'un Maestro Cuoco (the Art and Craft of a Master Cook)

Mina Holland — The Edible Atlas: Around the World in Thirty-Nine Cuisines

Jim Chevallier — How to Cook a Peacock: Le Viandier: Medieval Recipes from the French Court

Volker Bach — The Kitchen, Food, and Cooking in Reformation Germany

Altamiras, Juan;Hayward, Vicky — New art of cookery: a Spanish friar's kitchen notebook

Scully, Terence — The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library)

Terry Breverton — The Tudor Kitchen: What the Tudors ate & drank

David Friedman, Elizabeth Cook — How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes

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