Sold Out
Book Categories |
Preface
Acknowledgments
William Shakespeares Works and Their Abbreviations
1. Introduction
2. House Fowl
3. Beef and Veal
4. Mutton and Lamb
5. Pork
6. Game
7. Fish and Seafood
8. Vegetables
9. Eggs and Dairy
10. Fritters, Fricassees, and Puddings
11. Broths, Pottage, and Sops
12. Breads, Wafers, and Pastry Shells
13. Salads
14. Pies and Tarts
15. Biscuits and Spiced Breads
16. Stewed Fruits, Candied Spices, and Sugar Plate
17. Sauces and Powders
18. Beverages
Appendix 1: Hard to Find Ingredients
Appendix 2: Wages and Prices
Appendix 3: A First Course and the Second Course for Fish Days
Appendix 4: Dialogue for Tabletalke
Glossary
Bibliography
Index
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish ListX
This item is in your CollectionCooking with Shakespeare
X
This Item is in Your InventoryCooking with Shakespeare
X
You must be logged in to review the productsX
X
X
Add Cooking with Shakespeare, Feasts, banquets, and everyday meals were central to daily life in Elizabethan England, a world reflected so lavishly in Shakespeare's plays. This book helps students and general readers learn more about Shakespeare's food culture. An introductory essay d, Cooking with Shakespeare to the inventory that you are selling on WonderClubX
X
Add Cooking with Shakespeare, Feasts, banquets, and everyday meals were central to daily life in Elizabethan England, a world reflected so lavishly in Shakespeare's plays. This book helps students and general readers learn more about Shakespeare's food culture. An introductory essay d, Cooking with Shakespeare to your collection on WonderClub |