More Books:
Language: en
Pages: 303
Pages: 303
Language: en
Pages: 303
Pages: 303
Language: en
Pages: 324
Pages: 324
Language: en
Pages: 328
Pages: 328
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the publi
Language: en
Pages: 216
Pages: 216
Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring t
Language: en
Pages: 320
Pages: 320
In Search of Mary Seacole is a superb and revealing biography that explores her remarkable achievements and unique status as an icon of the 19th century, but al
Language: en
Pages: 380
Pages: 380
What did Queen Victoria have for dinner? And how did this compare with the meals of the poor in the nineteenth century? This classic account of English food hab
Language: en
Pages: 144
Pages: 144
Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source
Language: en
Pages: 258
Pages: 258
Language: en
Pages: 320
Pages: 320
This is the story of Alexis Soyer's life, of the society in which he lived and of how he introduced good cuisine to England.
