Petits Propos Culinaires 11

$20 · Offered by Kitchen Arts & Letters

Some of the world’s most adventurous food historians contribute to this thrice-yearly journal of articles and excerpts from works in progress. The emphasis is on plain writing rather than jargon. Among the articles in this issue: Shad Cookery in Old Philadelphia - William Woys Weaver Orthodox (Jewish) Cookery - Lionel Stone Shaking the Pillars - Alan Davidson Wine in Seafood Cookery - Tokunbo Williams Dutch Cookbooks Printed in the 16th and 17th Centuries - Berthe Meijer As always, there are book reviews as well Paperback. In English.

• Binding: Hardcover

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