Early French cookery
Subtitle: sources, history, original recipes and modern adaptions
By: D. Eleanor Scully and Terence Scully ; with illuminations by J. David Scully.
Contributors: Scully, Terence.; Scully, J. David.
Publisher: University of Michigan Press; University Presses Marketing
Published: 2002
Place of publication: Ann Arbor, Mich; Wantage
Language: eng
Number of pages: 377
ISBN-13: 9780472088775
Subjects: Cookery, French.; Cookery, Medieval.; Food habits -- France -- History -- To 1500.; France -- Social life and customs -- 1328-1600.
Notes: Originally published: 1995.

Includes index.