Old Food

by Jill Dupleix

The Author of New Food now turns her hand to the best recipes of the last two thousand years. From an ancient Roman baked custard flavoured with wild honey to a highly domestic meat loaf, these are new ways with old favorites.

Genres: Cooking

Hardcover

First published January 1, 1998

Reviews

[Fiona Peterson-Williams · Rating 5 out of 5]

A must-have reference book for the kitchen