![]() ![]() Reconstructed from 14th and 15th-century sources, and adapted to suit the modern kitchen, the recipes offer rich potages, savoury tortes, rustic pates and garden vegetables, fish, game an array of sauces, and sweets and confections. Rescuing the glorious cuisine of the Middle Ages, this book of French and Italian recipes provides a melange of flavour, aroma and colour. Other sweetmeats and basic preparations. ![]() Entremets, fritters, and golden bread treats.Bibliography Includes bibliographical references (pages 257-259) and index. ![]()
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