The Medieval Kitchen
Subtitle: Recipes from France and Italy
Contributors: Edward Schneider (Translator)
Publisher: University Of Chicago Press
Published: April 15, 2000
Language: eng
Format: Paperback
Number of pages: 304
ISBN-13: 9780226706856
Subjects: General cookery; National & regional cuisine; Social history; c 1000 CE to c 1500; History; Regional & Ethnic - French; Regional & Ethnic - Italian; Cooking / Italian; Cooking / Wine; Cooking
First sentence: Cretonnee of new peas or fava beans. Cook them until they break apart and drain them.