Petits Propos Culinaires 11
Write a review
|
Ask a question
Regular price
$20.00
Shipping calculated at checkout
Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress. The emphasis is on plain writing rather than jargon. Among the articles in this issue:
Shad Cookery in Old Philadelphia - William Woys Weaver
Orthodox (Jewish) Cookery - Lionel Stone
Shaking the Pillars - Alan Davidson
Wine in Seafood Cookery - Tokunbo Williams
Dutch Cookbooks Printed in the 16th and 17th Centuries - Berthe Meijer
As always, there are book reviews as well
Paperback. In English.
