Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the "Forme of Cury") (Early English Text Society/Supplementary Series) - Hardcover
Curye on Inglysch contains the four earliest collections of culinary recipes to be found in English. Two are printed here for the first time, including one that draws directly on identifiable Anglo--Norman sources. The collections are supplemented by a group of miscellaneous early recipes including confections and drinks such as "aqua vite"taken from medical collections. The editors provide additional information about culinary terms and their history in the Introduction and Glossary.
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About the Author:
Constance B. Hieatt is a towering figure in historical cookbook research since the 1970s.
Language Notes:
Text: English
"About this title" may belong to another edition of this title.
- PublisherOxford University Press
- Publication date1985
- ISBN 10 0197224091
- ISBN 13 9780197224090
- BindingHardcover
- Edition number1
- Number of pages224
- EditorHeiatt Constance B., Butler Sharon
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Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the "Forme of Cury") (Early English Text Society/Supplementary Series)
Published by
Oxford University Press
(1985)
ISBN 10: 0197224091
ISBN 13: 9780197224090
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Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the "Forme of Cury") (Early English Text Society/Supplementary Series)
Published by
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(1985)
ISBN 10: 0197224091
ISBN 13: 9780197224090
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Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the "Forme of Cury") (Early English Text Society/Supplementary Series)
Published by
Oxford University Press
(1985)
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ISBN 13: 9780197224090
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Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the "Forme of Cury") (Early English Text Society/Supplementary Series)
Published by
Oxford University Press
(1985)
ISBN 10: 0197224091
ISBN 13: 9780197224090
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