CA 0102 : French Food in the Renaissance

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Rousseu, Anne-Marie .



A survey of recipes from the 14th to the 17th Centuries. French Renaissance Recipes, with modern reconstructions. Contents Introduction – The Sources, Acknowledgments ; Recipes – Ramequins of Cheese, Stuffed Eggs, Mushroom Pastez, French Bread, Lemonade, A Lombard Pastellum, Halibut Steak with a Saupiquet, Civee de Veu, Roast Chicken with Cinnamon-Orange Source, Ramequins of Fleshe, Sauce Robert, La Varenne’s Whit Sauce, Sauteeed Mushrooms with Herbs, New Peas in the Pod, Beausse Turnips, Turnips in Mustard Sauce, Spinach Tart, Fish Day Rissoles, Tourt of Pear Glossary and Resource List ; Bibliography; Notes ; Index.


Further details:

Softcover: 48 pages
Language: English
Illustrations: NA
Product Dimensions: 21.7 x 14.0 x 0.5 cm

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Weight 0.1 kg


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