Savoring the Past by Ketcham, Wheaton Barbara -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Contents List of Illustrations Acknowledgments Introduction Chapter 1. The Middle Ages Chapter 2. Cookbooks and Cooking in the Sixteenth Century Chapter 3. Festivals, Dining, and Diners in the Sixteenth Century Chapter 4. Markets, Guilds, Ingredients, and New Foods Chapter 5. Kitchens and Cooks Chapter 6. The Beginnings of Fine Cookery Chapter 7. Court Festivals of Louis XIV Chapter 8. Massialot and the Regency Chapter 9. French Cooks Abroad Chapter 10. Pastry, Baking, Confectionary, and Table Ornament Chapter 11. Mid-Eighteenth-Century Trends and Controversies Chapter 12. The Late Eighteenth Century Conclusion Recipes Notes Bibliography Index Cook’s Index About the Author Footnote

Recipefnote

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