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I am a food historian who writes food articles for Renaissance Magazine as well as performs cooking demonstrations at various festivals and historical re-enactment shows.

I love to share my passion for cooking with others and I encourage others to share their cooking stories as well. This cookbook is a reflection of all of my favorite recipes. I test recipes in my kitchen with cast iron pots and wooden utensils and utilize a fire pit to practice and perfect my recipes in a traditional manner. I hope you enjoy them.

I specialize in British, Irish, Scottish and Welsh cuisines, but I have been known to explore French, Spanish, Italian, Middle Eastern, and Indian cuisines as well. I write articles for Renaissance Magazine and gives lectures on the use of herbs from the Middles Ages to modern times and how herbs were used to help the ailing.

This is my second book. Improvements have been made from the first book and I think you will like what you see. Improvements include additional recipes and some other additional bits of information. I've also attempted to bring the price down so that it is more affordable.

anjilak

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anjilak
anjilak Saint Paul, Minnesota (USA)

Fecha de publicación  06 de diciembre de 2012

Dimensiones  Comercial  76 páginas   Impresión en color (en papel no estucado blanco)

Categoría  Cocina

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