The Forme of Cury

The Forme of Cury by Hughes, Glyn

The Forme of Cury

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Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself. Produced in conjunction with the Foods of England Project at and the University of Manchester John Rylands Library

Author: Glyn Hughes
Published: 08/20/2016
Pages: 116
Format: Paperback
Weight: 0.38lbs
Size: 9.21h x 6.14w x 0.24d
ISBN: 9781326768713

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