Describes the history of the fashionable, decorative dessert course known as the banquet, which inspired recipes, literature and even an architectural genre. The text explores its origins in Tudor and Stuart times.
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By Suzanne C. Booth (Omaha, NE United States) - See all my reviews
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This review is from: Banquetting Stuffe: The Fare and Social Background to the Tudor and Stuart Banquet (Food & Society) (Paperback)
I ordered this book because it is on the shelves of many of my friends who are extremely knowledgeable cooks. They cited it as an very good Elizabethan resource. I'm delighted to add it to my collection!
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