Early French Cookery : Sources, History, Original Recipes and Modern Adaptations.
Ann Arbor: The University of Michigan Press, 1996. Hardcover. Small quarto (slightly oversized). Attractive green and gold endpapers. Slight wear to edges of boards and dust jacket. xi, 377 pages with illustrations, appendix (A day in the life of Master Chiquart Amiczo, Chef to the Duke of Savoy, 1416), notes..... More