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| List of Illustrations | ||
| Acknowledgments | ||
| Introduction | ||
| Ch. 1 | The Middle Ages | 1 |
| Ch. 2 | Cookbooks and Cooking in the Sixteenth Century | 27 |
| Ch. 3 | Festivals, Dining, and Diners in the Sixteenth Century | 42 |
| Ch. 4 | Markets, Guilds, Ingredients, and New Foods | 71 |
| Ch. 5 | Kitchens and Cooks | 95 |
| Ch. 6 | The Beginnings of Fine Cookery | 113 |
| Ch. 7 | Court Festivals of Louis XIV | 129 |
| Ch. 8 | Massialot and the Regency | 149 |
| Ch. 9 | French Cooks Abroad | 160 |
| Ch. 10 | Pastry, Baking, Confectionery, and Table Ornament | 173 |
| Ch. 11 | Mid-Eighteenth-Century Trends and Controversies | 194 |
| Ch. 12 | The Late Eighteenth Century | 220 |
| Conclusion | 231 | |
| Recipes | 235 | |
| Notes | 275 | |
| Bibliography | 303 | |
| Index | 327 | |
| Cook's Index | 335 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add Savoring the Past: The French Kitchen and Table from 1300 to 1789, In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval to the pre-Revolutionary era. Using a delightful combination of personal correspondence, histori, Savoring the Past: The French Kitchen and Table from 1300 to 1789 to the inventory that you are selling on WonderClubX
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Add Savoring the Past: The French Kitchen and Table from 1300 to 1789, In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval to the pre-Revolutionary era. Using a delightful combination of personal correspondence, histori, Savoring the Past: The French Kitchen and Table from 1300 to 1789 to your collection on WonderClub |