Petits Propos Culinaires 75

$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: Le Safari historico-gastronomique en Poitou-Charentes de Glen Baxter Seasonings and Flavourings in Canada before 1840 - Mary F. Williamson How Green were their Ravioli? - Brigid Allen Bladders - Clarissa F. Dillon Making your own Wine in Two Weeks - Alastair Bland What did God have for Breakfast? Anthony Lyman-Dizon Ladakhi Kitchen - Gabriele Reifenberg La Gastronomie, Joseph Berchoux, Part I with an exhortation by Peter Cooke As always, there are book reviews as well. Paperback. In English.

• Binding: Hardcover

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