Bibliograph

The original Mediterranean cuisine, medieval recipes for today, Barbara Santich

Type

Label

The original Mediterranean cuisine, medieval recipes for today, Barbara Santich

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The original Mediterranean cuisine

Nature of contents

bibliography

Responsibility statement

Barbara Santich

Sub title

medieval recipes for today

Summary

Robust, gutsy flavours, sophisticated and subtly spiced sauces, the tang of fresh herbs: this is the original Mediterranean cuisine. In Sicily you can still find a puree of broad beans essentially the same as eaten by the ancient Greeks and Romans, and the same strips of candied zuccata that once would have been offered at a fifteenth-century banquet. The pan-Mediterranean dish of fried fish in a vinegary sauce goes back to the time of Apicius and the Roman Empire. Discover intriguing delights such as ginger and almond sauce, chicken migraust, figs with rose petals and Platina's herb salad. In The Original Mediterranean Cuisine, you will discover intriguing delights such as ginger and almond sauce, lamb with quinces and Platina's herb salad

Creator