Cooking and Dining in Medieval England

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Prospect Books, 2008 - Cooking - 557 pages
The history of medieval food and cookery is studied with an eye to the real mechanics of food production and service - the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration.

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User Review  - reginaromsey - LibraryThing

I liked this book so much that this is actually the third copy I've bought. I have one in my personal library, I presented one to a friend upon his recognition as a member of the Order of the Laurel for Cooking. This third copy will be waiting on my shelves for a lucky someone! Read full review

Contents

Acknowledgements
7
Planning for Cooking
35
Wood Coals Turves and Fires
55
Copyright

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