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OverviewThe oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the introduction and of the recipes. Winner of the 1996 Langhe Ceretto/Societa Editrice Internazionale Prize for food and wine culture. Full Product DetailsAuthor: Jean BottéroPublisher: Pennsylvania State University Press Imprint: Eisenbrauns Dimensions: Width: 17.80cm , Height: 2.50cm , Length: 25.40cm Weight: 0.862kg ISBN: 9780931464928ISBN 10: 0931464927 Pages: 272 Publication Date: 30 June 1995 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Language: French Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |