Old Cookery Books and Ancient Cuisine
商品資訊
商品簡介
This is a tough one to review fairly. A lot of the book is incredibly dull, full of stodgy Victorian pseudo-academic ranting, and talks about the history of cookery books, not about cooking. I nearly gave up on this after half an hour because I was so bored.
However, the actual recipes scattered through the book are pure gold. They show you a style of cooking that is long gone, where our modern conventions of what ingredients constitute starters, main courses and desserts aren't yet fully formed. They're not like modern easy-to-follow recipes either - you require some ingenuity and understanding to figure out what to do.
I've cooked historical meals in the past with varying degrees of success. Sometimes what comes out is not at all to my taste; other times, you discover amazing new flavors and textures. If you like this kind of culinary experimentation, then you'll find plenty in this book to stimulate your imagination, but be prepared to dig through mountains of turgid prose to get to it. (Matt Kelland)
您曾經瀏覽過的商品
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。