european cooking

Presents information on medieval feasts, discussing menus, etiquette, ceremony, and festivity, and includes 100 recipes from medieval manuscripts for appetizers, soups, breads, meats, fish, poultry, vegetables, desserts, and spectacle foods.

Contains over 130 recipes from the Rhine River regions of Germany, France, Switzerland, Austria, Liechtenstein, and Holland,featuring appetizers, soups, main courses, side dishes, desserts, and beverages, and includes essays on local culinary and winemaking traditions, literary excerpts, and regional legends and lore.

A collection of recipes from the Alpine countries including France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia.

Discusses the variety of foods eaten in Europe during the 16th century, as well as how they were produced, preserved, and prepared.