74 books
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“
The arrival of the food snapped me out of my reverie. Like many chefs in Roma, the Farnese chef had taken much inspiration from Bartolomeo over the years. The first course included slices of Parmesan; olives from Tivoli; cherries in little gilded cups; a salad of sliced citron with sugar and rosewater; veal rolls dredged in coriander, spit-roasted, then topped with raisins soaked in wine; peas in the pod served with pepper and vinegar; salted buffalo tongue, cooked, then sliced and served cold w
...more
”
― The Chef's Secret
― The Chef's Secret
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Book Listings for SCA history and costuming, especially focused on Renaissance Italy
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last active 15 years ago
...August 19, 2013 to September 16, 2013...
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