Roman cookery : recipes & history / by Jane Renfrew ; with a foreword by Lloyd Grossman.
Material type: TextPublisher: Swindon : English Heritage, 2004Edition: Revised editionDescription: 96 pages : illustrations (chiefly colour) ; 16 cmContent type:- text
- unmediated
- volume
- 1850748705
- 9781850748700
- 641.59376 22
- TX725.R63 R46 2004
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.59376 REN (Browse shelf(Opens below)) | 1 | Available | A265064B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5937 FAA Around the Roman table / | 641.59376 GOZ A taste of ancient Rome / | 641.59376 GRA Roman cookery : ancient recipes for modern kitchens / | 641.59376 REN Roman cookery : recipes & history / | 641.593949 ZAO Medieval cuisine of the Islamic world : a concise history with 174 recipes / | 641.594 CUL Culinaria : European specialties / | 641.594 CUL Culinaria : European specialties / |
Previous i.e. 1st ed. published as: Food & cooking in Roman Britain. 1985.
Includes bibliographical references (page 94) and index.
Foreword -- Introduction -- Recipes -- History -- Roman banquets -- The foods eaten in Roman Britain -- Techniques for food preparation -- Cooking equipment -- Serving the food -- Bibliography -- Recipe index.
"One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette."--BOOK JACKET.
Machine converted from AACR2 source record.
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