Table of Contents: Early French cookery :

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Bibliographic Details
Main Author:	Scully, D. Eleanor, 1932-
Contributors:	Scully, Terence., Scully, J. David.
Format:	Book
Language:	English
Published:	Ann Arbor : Wantage : University of Michigan Press ; University Presses Marketing, 2002.
Edition:	First paperback edition.
Subjects and Genres:	Cooking, French. Cooking, Medieval. Food habits > France > History > To 1500.
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Table of Contents:

Early French cookery
The manuscript sources
Medieval foods and cookery
Beverages
Kitchens
The hall and banquets
The late-medieval cook
Advice to the newly medieval cook
The recipes: standard preparations
Appetizers
Sops and soups
Sauces
Meat dishes
Poultry dishes
Fish dishes
Egg dishes
Vegetables
Desserts
Menu suggestions and meals
Appendix: A day in the life of Master Chiquart Amiczo, chef to the Duke of Savoy (1416 a.d.).