The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine'
Author:   Ken Albala ,  Timothy J. Tomasik
Publisher:   Prospect Books
ISBN:  

9781903018965


Pages:   192
Publication Date:   30 April 2014
Format:   Paperback
Availability:   In Print   Availability explained
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The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine'


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Author:   Ken Albala ,  Timothy J. Tomasik
Publisher:   Prospect Books
Imprint:   Prospect Books
Dimensions:   Width: 13.80cm , Height: 2.30cm , Length: 21.60cm
Weight:   0.386kg
ISBN:  

9781903018965


ISBN 10:   190301896
Pages:   192
Publication Date:   30 April 2014
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Professor Tomasik has translated other contemporary gastronomic texts and has written many articles on the French table in the Renaissance, and co-edited the volume At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe. Professor Albala is the author of Eating Right in the Renaissance and a leading light in historical food studies here and in America.

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