Description and condition: Brown boards hardback, xxi 341 pp, b/w illustrations, index, extensive bibliography. Good copy with wear to spine ends and front board, thumb marks to outer edges, internally with nice bright clean pages. Lacks dustcover.
Contents: The Middle Ages; cookbooks and cooking in the 16th century; festivals, dining, and diners in the 16th century; markets, guilds, ingredients, and new foods; kitchens and cooks; the beginnings of fine cookery; court festivals of Louis XIV; Massialot and the Regency; French cooks abroad; pastry, baking, confectionary, and table ornament; mid 18th century trends and controversies; the late 18th century. With recipe section. |
