Over a Red-hot Stove: Essays in Early Cooking Technology
Prospect Books, 2009 - Cooking - 165 pages
The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series *The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.
What people are saying - Write a review
We haven't found any reviews in the usual places.