Part of the “Early 17th Century Food Series”. “This work lists all the roasting recipes and their associated sauces that have been discovered in works of the period. Where one or more cookbooks have clearly copied from one another with no significant differences one version is given but all references are given. Where a recipe covers a number of options as to the main ingredients it will be given only under one ingredient. At the end of each section cross references will be found to other options.”
Softcover: 64 pages.
Product Dimensions: 21.0 x 15.0 x 0.5 cm