Cooking in Europe, 1250-1650 by Ken Albala and Lisa Cooperman
English | 2006 | ISBN-10: 0313330964 | PDF | 200 pages | 1,1 MB
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish.