Petits Propos Culinaires 82

$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: The Cookery Medium: Cooks - Christopher Driver Kafras’ Soup - Mark Crick French News - Peter Crosskey Lunns and Bunns - Michael Raffael A Letter from Elizabeth David Working-class Diet in Victorian and Edwardian Nottingham - Denise Amos Tante Stellas’ Quince Sweetmeat - Audrey Levy Smolletts’ Agriculture - David Potter A Cook’s Inventory of 1576 - Julanne Arnold As always, there are book reviews as well

• Binding: Hardcover

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