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Author: I. Roberts
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 344
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Book Description
Author: I. Roberts
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 344
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Book Description
Author: I. Roberts
Publisher: BoD – Books on Demand
ISBN: 3385150558
Category : Fiction
Languages : en
Pages : 338
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Book Description
Reprint of the original, first published in 1836.
Author: I. ROBERTS (Cook to William Frederick, Duke of Gloucester.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 418
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Book Description
Author: I. ROBERTS (Cook to William Frederick, Duke of Gloucester.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 342
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Book Description
Author: Arnold Whitaker Oxford
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 216
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Book Description
Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3861952912
Category : Cooking
Languages : en
Pages : 202
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Book Description
This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
Author: Chotzinoff Anne Grossman
Publisher: W. W. Norton & Company
ISBN: 9780393320947
Category : Cooking
Languages : en
Pages : 340
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Book Description
In this cookbook companion to Patrick O'Brian's acclaimed Aubrey/Maturin novels, readers get authentic and practical recipes for dishes that complement the pair's travels--such as Burgoo, Drowned Baby, Sea-Pie, Jam Roly-Poly, and Sucking pig.
![Menus from History [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/-RbOEAAAQBAJ?fife=w80-h100)
Author: Janet Clarkson
Publisher: Bloomsbury Publishing USA
ISBN: 0313349312
Category : Social Science
Languages : en
Pages : 1002
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Book Description
A year's worth of fascinating menus from significant occasions in history around the world offer a thoroughly delightful way to learn more about noteworthy events and people, social classes, and morés. Menus from History: Historic Meals and Recipes for Every Day of the Year offers a fascinating exploration of dining history through historic menus from more than 35 countries. Ranging from discussion of a Roman banquet in A.D. 70 to a meal for former South African President Nelson Mandela in the 1990s, the menus offer students and general readers a thoroughly delightful way to learn more about events and the cultures in which they occurred. Royal feasts, soldier grub, shipboard and spaceship meals, and state dinners are just some of the occasions discussed. Arranged chronologically, each entry covers a day of the year and provides a menu from a significant meal that took place. An entry begins with the name, location, and date of the event, plus a brief explanation of its significance. Next comes the menu, followed by an analysis and, where possible, several recipes from the menu.
Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
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Book Description
Author: Samuel Halkett
Publisher: Ardent Media
ISBN:
Category :
Languages : en
Pages : 468
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Book Description
