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Petits Propos Culinaires 11

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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. 



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