Over a red-hot stove :  essays in early cooking technology / 
edited by Ivan Day. 
 - 165 pages :  illustrations, plans ;  26 cm. 
 - Food and society ;  14 .
 - Food and society ;  v.14. .
<br/><br/> "Based on papers from the nineteenth and twentieth Leeds Symposia on Food History, April 2004 and April 2005, 'Open Hearth Cookery' and 'Baking: from Cereal Crops to Oven-baked Goods', with two additional chapters"--T.p. verso. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Foreword /  Introduction /  Cast Iron Progress - The Development of the Kitchen Range /  Ox Roasts - From Frost Fairs to Mops /  The Roast Beef of Windsor Castle /  The Clockwork Cook - A Brief History of the English Spring-jack /  Barms and Leavens - Medieval to Modern /  Baking in a Beehive Oven /  C. Anne Wilson --  Ivan Day --  David J. Eveleigh --  Ivan Day --  Peter Brears --  Ivan Day --  Laura Mason --  Susan Mclellan Plaisted.  1.  2.  3.  4.  5.  6. 
<br/><br/><label>ISBN: </label>1903018676 9781903018675 
<br/><br/><label>LCCN: </label>2010286058 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Roasting (Cooking)--History--Congresses<br/>Cooking (Meat)--History--Congresses
<br/><br/><label>LC Class. No.: </label>TX690  / .O94 2009 
<br/><br/><label>Dewey Class. No.: </label>641.71