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Pleyn Delit: Medieval Cookery for Modern Cooks (Paperback) Second Edition
US $19,95
CircaEUR 17,07
Condizione:
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Spedizione:
Gratis USPS Media MailTM.
Oggetto che si trova a: Omaha, Nebraska, Stati Uniti
Consegna:
Consegna prevista tra il gio 17 lug e il mer 23 lug
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico del venditore.
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Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:396521028316
Specifiche dell'oggetto
- Condizione
- ISBN
- 9780802076328
Informazioni su questo prodotto
Product Identifiers
Publisher
University of Toronto Press
ISBN-10
0802076327
ISBN-13
9780802076328
eBay Product ID (ePID)
1391445
Product Key Features
Edition
2
Book Title
Pleyn Delit : Medieval Cookery for Modern Cooks
Number of Pages
277 Pages
Language
English
Publication Year
1996
Topic
History, Europe / Medieval
Features
Revised
Illustrator
Yes
Genre
Cooking, History
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
105.8 Oz
Item Length
9 in
Item Width
5.9 in
Additional Product Features
Intended Audience
Trade
LCCN
96-143861
Reviews
'The book is as much a fascinating social document as a cookbook.' --H.J. Kirchhoff, The Globe and Mail
Edition Description
Revised edition
Synopsis
The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food., This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
LC Classification Number
TX652.H53 1996
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