Food and Cooking in Medieval Britain: History and Recipes by Maggie Black

    • Categories: Main course; British
    • Ingredients: beef topside steaks; eggs; shredded suet; parsley; ground ginger; saffron powder; apple cider vinegar; ground cinnamon
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  • ISBN 10 185074081X
  • ISBN 13 9781850740810
  • Published Jan 01 1985
  • Format Paperback
  • Page Count 47
  • Language English
  • Edition First Edition
  • Countries United Kingdom
  • Publisher English Heritage

Publishers Text

This is an illustrated history, with information on food, cooking equipment, the design of kitchens, the serving of meals and the development of taste and etiquette, with recipes adapted for the modern kitchen.

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