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The Most Excellent Book of Cookery
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The Most Excellent Book of Cookery Paperback - 2014

by Ken Albala (Editor); Timothy Tomasik (Translator)


Details

  • Title The Most Excellent Book of Cookery
  • Author Ken Albala (Editor); Timothy Tomasik (Translator)
  • Binding Paperback
  • Pages 192
  • Volumes 1
  • Language ENG
  • Publisher Prospect Books (UK)
  • Date 2014-03
  • Features Bibliography, Index
  • ISBN 9781903018965 / 190301896X
  • Weight 0.85 lbs (0.39 kg)
  • Dimensions 8.4 x 5.4 x 0.9 in (21.34 x 13.72 x 2.29 cm)
  • Themes
    • Aspects (Academic): Historical
    • Interdisciplinary Studies: Renaissance Studies
  • Library of Congress subjects Cooking, French, Early works
  • Library of Congress Catalog Number 2014495280
  • Dewey Decimal Code 641.5

About the author

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.
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The Most Excellent Book Of Cookery: An Edition and Translation of the 16th-century 'Livre Fort...
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The Most Excellent Book Of Cookery: An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine'

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The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century Livre Fort...
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The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century Livre Fort Excellent De Cuysine

by Albala, Ken (Translator)/ Tomasik, Timothy J (Translator)

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The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century 'Livre...

The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine'

by Ken Albala

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The Most Excellent Book of Cookery

The Most Excellent Book of Cookery

by Introduction by Ken Albala Translated by Timothy J Tomasik

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Paperback / softback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excel
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