Early French cookery
Subtitle: sources, history, original recipes and modern adaptations
By: D. Eleanor Scully, Terence Scully ; with illuminations by J. David Scully.
Contributors: Scully, Terence, 1935-
Publisher: University of Michigan Press
Published: 1995
Place of publication: Ann Arbor
Language: eng
Number of pages: 377
Subjects: Cookery, French -- History; Food habits -- France -- History; Cookery, Medieval
Notes: English, with some recipes in English and French.
Includes bibliographical references and index.