Serve It Forth

Serve It Forth PDF Author: M. F. K. Fisher
Publisher: Macmillan
ISBN: 9780865473690
Category : Cooking
Languages : en
Pages : 170

Book Description
This collection of entertaining anecdotes includes the abuses of the potato and how it can be dignified, social status relative to one's appreciation of vegetables, and the growth of the art of eating in ancient Greece and Rome.

The Art of Eating

The Art of Eating PDF Author: M. F. K. Fisher
Publisher: Houghton Mifflin Harcourt
ISBN: 0764542613
Category : Cooking
Languages : en
Pages : 789

Book Description
This contains the author's five most popular books - "Consider the Oyster", "The Gastronomical Me", "Serve it Forth", "How to Cook a Wolf", and "An Alphabet for Gourmets". The volume contains an array of thoughts, memories and recipes.

Serve It Forth

Serve It Forth PDF Author: John Betancourt
Publisher: Wildside Press LLC
ISBN: 9780809500949
Category : Cooking
Languages : en
Pages : 228

Book Description
A compilation of recipes contributed by science fiction and fantasy authors, with personal notes.

All the Year Round

All the Year Round PDF Author: Charles Dickens
Publisher: BoD – Books on Demand
ISBN: 3382814897
Category : Fiction
Languages : en
Pages : 626

Book Description
Reprint of the original, first published in 1873. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.

The English Medieval Feast

The English Medieval Feast PDF Author: William Edward Mead
Publisher: Routledge
ISBN: 0429514204
Category : Cooking
Languages : en
Pages : 232

Book Description
Originally published in 1931, The English Medieval Feast examines the act of feasting and food during the medieval period. The book provides a scholarly look at the human detail involved in the variety of medieval manners and customs which make up the medieval feast. The book introduces the scene of the feast and its service, providing explanations of the food, drink and preparation that comprised the act of the medieval feast. The book also describes in full, certain and notable feasts of the period. The book also includes some historical examination of medieval dietetics which will be of interest to the modern reader.
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