To the King's taste
Subtitle: Richard II's book of feasts and recipes
By: adapted for modern cooking by Lorna Sass.
Contributors: Pegge, Samuel, 1704-1796.
Publisher: J. Murray
Published: 1976
Place of publication: London
Language: eng
Number of pages: 144
Subjects: Cookery, English -- Early works to 1800; Great Britain -- History -- Richard II, 1377-1399
Notes: Bibliography: p. 136-138.
"All but a few of the recipes in this book are from The forme of cury."
Includes index.