Scully, D. Eleanor, and Terence Scully.

Early French Cookery : Sources, History, Original Recipes and Modern Adaptations.

Ann Arbor: The University of Michigan Press, 1996. Oversized Paperback. Small quarto (slightly oversized). Slight wear to edges of covers. xi, 377 pages with illustrations, appendix (A day in the life of Master Chiquart Amiczo, Chef to the Duke of Savoy, 1416), notes, and index. An unusual cookbook with recipes for appetizers, sops and soups, sauces, meat dishes, poultry dishes, egg dishes, vegetables, desserts, and menu/meal suggestions. Very good. Item #21100

Price: $20.00