The Original Mediterranean Cuisine: Medieval recipes for today

Author(s): Barbara Santich

Cooking

Robust, gutsy flavours, sophisticated and subtly spiced sauces: this is the original Mediterranean cuisine. In Sicily you can eat a puree of broad beans which is essentially the same today as would have been eaten centuries ago. In Barcelona you might sample a dish of fried fish in a vinegary sauce, which goes back to the time of Apicus and the Roman empire. Discover intriguing delights such as ginger and almond sauce, chicken migraust, figs with rose petals and Platina’s herb salad. In this book, culinary historian Barbara Santich brings authentic medieval food to today’s table, with seventy recipes translated and adapted from fourteenth and fifteenth century Italian and Catalan manuscripts.

$45.00(AUD)

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Product Information

General Fields

  • : 9781743056424
  • : Wakefield Press Pty, Limited
  • : Wakefield Press
  • : 0.72
  • : November 2020
  • : {"length"=>["23"], "width"=>["17"], "units"=>["Centimeters"]}
  • : books

Special Fields

  • : Barbara Santich
  • : Hardback
  • : English
  • : 224