Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, and Sharon Butler.
Material type: TextPublisher: Toronto ; Buffalo : University of Toronto Press, 1997Copyright date: ©1996Edition: Second editionDescription: xxviii, 172 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 0802006787
- 9780802006783
- 0802076327
- 9780802076328
- Pleyn delit : Mediaeval cookery for modern cooks
- 641.5940902
- TX652. H53 1996
Contents:
Hors d'oeuvres, Eggs, and Cold Dishes -- Soppes and Potages -- Sauces -- Bruets, Stews, and Other Boiled Fish, Poultry, and Meat Dishes -- Broiled, Baked, and Roasted Dishes -- Desserts -- Subtleties.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5940902 HIE (Browse shelf(Opens below)) | 1 | Available | A192115B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.594 DAY Cooking in Europe, 1650-1850 / | 641.594 HOB Great European chefs / | 641.594 LUA Seasonal European dishes / | 641.5940902 HIE Pleyn delit : medieval cookery for modern cooks / | 641.5940902 REG Regional cuisines of medieval Europe : a book of essays / | 641.5941 BRE A taste of history : 10,000 years of food in Britain / | 641.5941 HAM Union Jax : back to Blighty : tastes & travels around the UK / |
Includes bibliographical references (pages 163-165) and index.
Hors d'oeuvres, Eggs, and Cold Dishes -- Soppes and Potages -- Sauces -- Bruets, Stews, and Other Boiled Fish, Poultry, and Meat Dishes -- Broiled, Baked, and Roasted Dishes -- Desserts -- Subtleties.
Machine converted from AACR2 source record.
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