Food fit for pharaohs: an ancient Egyptian cookbook

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British Museum, 1999 - Cooking - 64 pages
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The great fertility of the Nile valley provided the ancient Egyptians with a delicious and wholesome diet ranging from staples such as bread and beer to herbs and spices like dill, mint and cumin. Using these ingredients the British Museum's 'chef du tempe perdu' has created 35 recipes for dishes the pharaohs and their people may have eaten, including soups, starters and snacks, main dishes, desserts and baking.

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Contents

CONTENTS
7
Soups Starters and Snacks
13
Main Dishes
31
Copyright

2 other sections not shown

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About the author (1999)

Michelle Berriedale-Johnson has been involved in special diets for the last ten years, since her son was diagnosed as dairy intolerant. With many years' experience (she trained as a food historian, then spent ten years running a catering business that specialized in historic feasts), the idea of creating delicious food out of uncompromising ingredients has long fascinated her. Since 1990 she has run her own special diet magazine, has written and broadcast widely on special diets, and has been involved in developing dairy-, gluten- and sugar-free foods. As a committee member, and recently chair of the Guild of Food Writers, she has done much to promote the cause of healthy eating, working to incorporate special diets into appealing, healthy menus that everyone can enjoy.

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