cookery, european

Classic cookery from the great cuisines of Eastern Europe.

Presents information on medieval feasts, discussing menus, etiquette, ceremony, and festivity, and includes 100 recipes from medieval manuscripts for appetizers, soups, breads, meats, fish, poultry, vegetables, desserts, and spectacle foods.

Discusses the variety of foods eaten in Europe during the 16th century, as well as how they were produced, preserved, and prepared.