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Early French cookery : sources, history, original recipes and modern adaptions D. Eleanor Scully and Terence Scully ; with illuminations by J. David Scully
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 n.836
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- Format:
- Book
- Author/Creator:
- Scully, D. Eleanor, 1932-
- Language:
- English
- Subjects (All):
- Cooking, French.
- Cooking, Medieval.
- Food habits--France--History--To 1500.
- Food habits.
- Physical Description:
- 392 pages : illustrations ; 26 cm.
- Edition:
- First paperback edition.
- Place of Publication:
- Ann Arbor : University of Michigan Press ; Wantage : University Presses Marketing, 2002.
- Contents:
- Early French cookery
- The manuscript sources
- Medieval foods and cookery
- Beverages
- Kitchens
- The hall and banquets
- The late-medieval cook
- Advice to the newly medieval cook
- The recipes: standard preparations
- Appetizers
- Sops and soups
- Sauces
- Meat dishes
- Poultry dishes
- Fish dishes
- Egg dishes
- Vegetables
- Desserts
- Menu suggestions and meals
- Appendix: A day in the life of Master Chiquart Amiczo, chef to the Duke of Savoy (1416 a.d.).
- Notes:
- Originally published: 1995.
- Local Notes:
- HSP Historic Culinary Arts Collection.
- ISBN:
- 0472088777
- 9780472088775
- 0472106481
- 9780472106486
- OCLC:
- 49639171
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