Petits Propos Culinaires 61

$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 from May 1999: Parmesan Pie (Part Two) - Anna Martellotti Mrs Eell’s ‘Unique Receipts’ - David Potter Fruits, Ice and Coffee in 17th century Persia - Sir John Chardin A Taste of Japanese Junk Food, Gil Asakawa A Nineteenth Century Ottoman Gentleman’s Cookbook - Priscilla Mary Isin More Rotted Barley - Charles Perry Stephen Facciola: Author of Cornucopia II - David Karp As always, there are book reviews as well. Paperback. In English

• Binding: Hardcover

Found via Rare Books Intel, a search across rare-book dealers, auction houses and marketplaces worldwide.