Pleyn Delit 2/E: Medieval Cookery for Modern Cooks

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9780802076328: Pleyn Delit 2/E: Medieval Cookery for Modern Cooks
Review:

'The book is as much a fascinating social document as a cookbook.' -- H.J. Kirchhoff The Globe and Mail

Review:

'The book is as much a fascinating social document as a cookbook.' -- H.J. Kirchhoff

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1.

Hieatt, Constance B.
Editorial: University of Toronto Press (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
Nuevos Cantidad: 5
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Descripción University of Toronto Press, 1996. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780802076328

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Hieatt, Constance B.
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción Paperback. Estado de conservación: New. Nº de ref. de la librería 1084129

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Hieatt, Constance B.
Editorial: University of Toronto Press, Scholarly Publishing Division
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press, Scholarly Publishing Division. PAPERBACK. Estado de conservación: New. 0802076327. Nº de ref. de la librería Z0802076327ZN

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Hieatt, Constance B.
Editorial: University of Toronto Press, Scholarly Publishing Division
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Movie Mars
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Descripción University of Toronto Press, Scholarly Publishing Division. PAPERBACK. Estado de conservación: New. 0802076327 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4927922

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5.

Hieatt, Constance B.
Editorial: University of Toronto Press, Canada (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
Nuevos Paperback Cantidad: 1
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The Book Depository US
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Descripción University of Toronto Press, Canada, 1996. Paperback. Estado de conservación: New. 2nd ed.. 224 x 150 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAC9780802076328

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6.

Hieatt, Constance B.
Editorial: University of Toronto Press, Canada (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
Nuevos Paperback Cantidad: 1
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The Book Depository
(London, Reino Unido)
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Descripción University of Toronto Press, Canada, 1996. Paperback. Estado de conservación: New. 2nd ed.. 224 x 150 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAC9780802076328

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7.

Hieatt, Constance B.
Editorial: University of Toronto Press 1996-02-14 (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
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Descripción University of Toronto Press 1996-02-14, 1996. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatched within 2 working days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-ING-00060263

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8.

Hieatt, Constance B.
Editorial: University of Toronto Press, S (1996)
ISBN 10: 0802076327 ISBN 13: 9780802076328
Nuevos Paperback Cantidad: 5
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Murray Media
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Descripción University of Toronto Press, S, 1996. Paperback. Estado de conservación: New. Nº de ref. de la librería 0802076327

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Hieatt, Constance B.
Editorial: University of Toronto Press
ISBN 10: 0802076327 ISBN 13: 9780802076328
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THE SAINT BOOKSTORE
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Descripción University of Toronto Press. Paperback. Estado de conservación: new. BRAND NEW, Pleyn Delit: Medieval Cookery for Modern Cooks, Constance B. Hieatt, Sharon Butler, Brenda Hosington, Brenda Hosington, 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. Nº de ref. de la librería B9780802076328

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10.

Hieatt, Constance B.
Editorial: University of Toronto Press
ISBN 10: 0802076327 ISBN 13: 9780802076328
Nuevos Paperback Cantidad: 5
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BuySomeBooks
(Las Vegas, NV, Estados Unidos de America)
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Descripción University of Toronto Press. Paperback. Estado de conservación: New. Paperback. 172 pages. Dimensions: 8.8in. x 5.9in. x 0.6in.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 todays 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 books 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780802076328

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