To the king's taste
Subtitle: Richard II's book of feasts and recipes
By: adapted for modern cooking by Lorna J. Sass.
Contributors: Pegge, Samuel, 1704-1796.
Publisher: St. Martin's/Marek
Published: 1984
Place of publication: New York
Language: eng
Number of pages: 144
Subjects: Cookery, English -- Early works to 1800; Great Britain -- History -- Richard II, 1377-1399
Notes: Bibliography: p.
Cataloging based on CIP information.
"A St. Martin's/Marek book--Metropolitan Museum of Art."
Consists mainly of an adaptation and translation of the King's cookbook, The forme of cury / by Samuel Pegge.
Includes index.