Cooking in Europe, 1250-1650 by Ken Albala

Cooking in Europe, 1250-1650

Ken Albala

153 pages 2006

2 editions

nonfiction history informative medium-paced
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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 typi...

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