Broschiertes Buch

The Most Excellent Book of Cookery

An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine'

Übersetzer: Albala, Ken; Tomasik, Timothy J.

Beschreibung

This edition of the Livre fort excellent was published in 1555.

Autor

Professor Albala is the author of Eating Right in the Renaissance and a leading light in historical food studies here and in America. He is editor of the journal Food, Culture and Society.

Produktdetails

• Verlag: Prospect Books
• Seitenzahl: 192
• Erscheinungstermin: 30. April 2014
• Englisch
• Abmessung: 264mm x 142mm x 25mm
• Gewicht: 394g
• ISBN-13: 9781903018965
• ISBN-10: 190301896X
• Artikelnr.: 35960200