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wine fluff
with recipes for salumi
the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch
each photographed and described beautifully and laid out with minimal suggestions of ingredients and approximate amounts
Fodder & Drincan: Anglo-Saxon Culinary History (Emma Kay) Native American wine fluffA feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. Emma Kay believes that the modern world has a huge amount to learn from ancient times. We are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence based information from historical artefacts and museum articles, to show us what our ancestors had
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