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Alexandre Dumas Alexis Soyer ancient Apicius Arab Athenaeus banquet beans became beef beer boiled bowl bread brew Brillat-Savarin cabbage cakes called celebrated century ceremony cheese chef China Chinese coffee coffeehouse cook cookery court cuisine custom defrutum diet dining dinner dishes drink Dutch early East Eastern eggs emperor England English Escoffier Europe European feast festivals fish flavor France French French cuisine fruits garden Gaul German gourmet grapes Greek guests honey India Italian king kitchen ladies land later London Lord Louis Louis XIV Lucullus matzo meal meat milk Museum N.Y. Public Library neolithic olive palace Paris pastry Persian pleasures port Portuguese potato produce Queen recipes restaurant rice rich Ritz roast Roman Rome royal salt sauce season served soup Spain spices stew sugar sweet Taillevent taste tavern tion Toklas trade turkey Vatel vegetables venison Vienna vineyards Western wine wrote