![]() ![]() ![]() The original (translated) recipe is at the start of the redaction, allowing more experienced cooks to tweak the recipe based on their personal tastes and desires,while less confident cooks can follow the recipe, assured that the end result will be tasty. Pros: recipes are divided up into categories (pastries, stews/pottages, desserts etc) and all recipes are simple enough for a beginning cook. It is the book I recommend the most when asked about what sources I use myself and at A5 and 173 pages including the bibliography, is slim enough to carry around without being overly cumbersome. W hen I decided to start reviewing books in order to help people decide on the right book for them, my immediate first choice was Pleyn Delit. Hieat, Brenda hosington and Sharon Butler. ![]() Pleyn Delit: medieval cookery for modern cooks (second edition) Constance B. ![]()
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