European Peasant Cookery by Luard, Elisabeth -- Read -- Imperial Library of Trantor

Index

COVER PAGE TITLE PAGE ACKNOWLEDGEMENTS DEDICATION COPYRIGHT PAGE CONTENTS INTRODUCTION FISH AND FOOD FROM THE SEA SMALL GAME POULTRY AND BARNYARD PORK AND STOREHOUSE MEATS LAMB, MUTTON AND KID BEEF, REINDEER AND GRILLED MEATS BEANS, LENTILS, RICE, PULSES AND GRAINS PASTA, SAVOURY PUDDINGS, PASTRIES, PIES AND DUMPLINGS POTATO DISHES VEGETABLES HERBS AND FUNGI OLIVES AND OLIVE OIL EGGS, DAIRY AND CHEESE BREADS AND YEASTED PASTRIES SWEET PIES, TARTS, PUDDINGS AND PANCAKES FRUITS, NUTS AND FLOWERS BIBLIOGRAPHY FOOTNOTES

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.