|
|
Simmering Through the Ages
By Professor Roland Rotherham
(with contributions from Master Chef, Simon Smith)
ISBN: 978-0-956414-50-2
Format: Hardback, jacketed, 168 pages, full colour,
229mm x 190mmm x 16mm
Price: £15.99
A collection of wonderful, mouth-watering recipes from the annals of history brought back to life by Culinary Historian Professor Roland Rotherham with invaluable tips from Master Chef Simon Smith.
Written with humour and translated from many different historical sources, this book provides a veritable feast of fabulous food and fascinating facts from the Pharaoh's banquets of Ancient Egypt right through to the decadent splendour of the Victorian tea table.
At long last wild boar pie, braised elk and stuffed dormouse
are back on the menu!
- Interesting and entertaining historical facts accompany each section as well as the individual recipes.
- Written with humour by The Professor in a style, unlike any other cookbook, which will delight and enthral the reader.
- Useful culinary tips from Chef for each recipe along with some invaluable 21st century 'tweaks'.
The perfect gift for anyone with an interest in cooking, history or both.
|
