Three Hundred & Sixty Six Menus (Kegan Paul Library of Culinary Arts)

This book is essential reading for everyone interested in food, cooking, and its history. The recipes herein come from many schools of cookery, and dishes used by rich and poor are given. A celebration of food, cooking, and eating on the grand scale. The appearance of the menus in French and English enables an important understanding of cooking tradition which will be found invaluable as a comparative tool. No dictionary can give the specialist use of terms used in this way.Brisse is the author of 'Three Hundred & Sixty Six Menus (Kegan Paul Library of Culinary Arts)', published 2005 under ISBN 9780710308245 and ISBN 0710308248.