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ON GASTRONOMICAL SENSIBILITY
THE TWO SOURCES OF CUISINE
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antiquity Apicius appear Archestratus aromatic Athenaeus bacon baked banquet Bibliotheque nationale boiled bouillabaisse bouillon bread Brillat-Savarin butter cakes called Careme Careme's century b.c. cheese chef chicken cloves cookbooks cooking crayfish culinary demi-glace dessert dinner dish eaten eggs eighteenth century entrees fact filet fish flavor flour forcemeat France French cuisine fruit garum gastronomical gourmet Grand Cuisine Greeks and Romans grilled guests herbs honey ingredients invention Italian Italian cuisine juice kitchen later lovage maitres d'hotel Massialot meal meat medieval cuisine menu Middle Ages mixed mixture modern moisten nineteenth century nonetheless oven Paris pastry pepper Pierre de Lune pine nuts prepared recipes regional repast restaurants roast Saint Petersburg salt sauce sausages season served seventeenth century sixteenth century sort soup Spanish cuisine spices stews sugar sweet Taillevent taste truffles tury veal vegetables verjuice vinegar wine