Dekorationsartikel gehören nicht zum Leistungsumfang.
Sprache:
Englisch
61,50 €*
Versandkostenfrei per Post / DHL
Aktuell nicht verfügbar
Kategorien:
Beschreibung
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.
Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.
Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.
Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.
Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
Über den Autor
CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City.
Inhaltsverzeichnis
1. Mesopotamia
1. Whole Wheat Flat Bread
2. Spelt Bread
3. Scallion Bread
4. Ezekiel's Multigrain Flat Bread
5. Pappasu (Barley Groats)
6. Mun-du (Emmer Groats)
7. Sasqu (Porridge with Dates)
8. Tender Cake Biscuits
9. Twice-Cooked Fried Biscuits
10. Smen (Clarified Butter)
11. Yogurt
12. Mustard Cheese
13. Yogurt Soup
14. Elamite Pottage
15. Roasted Lamb or Kid
16. Braised and Roasted Duck with Leeks, Mint, and Vinegar
17. Lamb Tartar (Kibbeh Nayé)
18. Grilled Fresh Fish
19. Roasted Onions
20. Garden Turnips Pottage
21. Pea Soup
22. Eggplant Purée
23. Cucumber Salad
24. Beet Salad
25. Cress Pesto
26. Flavored Yogurt
27. Hot Yogurt Sauce
28. Mustard
29. Za'tar (Spice Blend)
30. Applesauce
31. Mersu (Date and Pistachio Pastry)
32. Date Cakes
33. Palace Cake
34. Dried Apples
35. Dried Fruit Compote
36. Fruit and Nut Platter
37. Yogurt Cooler
38. Sumerian Beer
2. Ancient Egypt
39. Barley Meal Porridge
40. Matzoh
41. Shat Bread
42. Emmer Bread with Figs
43. Ta (Wheat Bread)
44. Freek Pilaf
45. Kush Bread
46. Kamut Porridge
47. Barley and Fish Soup
48. Fennel-Flavored Cheese
49. Boiled Beef Shanks
50. Dried Spiced Beef
51. Grilled Pork Chops with Scallions
52. Grilled Quail
53. Egyptian Cassoulet: Broad Beans with Salted Meats
54. Roast Duck with Date Stuffing
55. Foie Gras with Figs
56. Pan-Fried Kidneys
57. Grilled Fish with Dill
58. Pickled Mullet
59. Braised Mohluhkia
60. Lotus Root Salad
61. Lentil Salad
62. Chopped Salad
63. Savory Melon Salad
64. Sweet Melon Salad
65. Dukkah (Nut and Spice Blend)
66. Batarekh (Dried Roe)
67. Chickpea Dip (Hummus)
68. Raw Onion Relish
69. Yogurt and Tahini Sauce
70. Carob Cake
71. Tiger Nut Cakes
72. Stewed Figs
73. Bousa (Fermented Barley Beer)
74. Pomegranate Shandy
3. Ancient Greece
75. Barley Porridge with Sesame
76. Amolgaia (Hearty Barley Cakes)
77. Maza (Toasted Barley Cakes)
78. Griddle Cakes Stuffed with Cheese
79. Folded Wheat Bread
80. Pita Bread
81. Cappadocian Salt-Rising Bread
82. Dice Bread
83. Cheese Pizza
84. Acorn or Chestnut Cakes
85. Fresh Cheese with Olive Oil and Herbs
86. Curds and Honey
87. Toasted "Gallipoli" Cheese
88. Pepper-Fried Scallops
89. Honey-Glazed Shrimp
90. Roasted Tuna
91. Salt-Baked Sea Bass
92. Cheese-Stuffed Mackerel
93. Fried Whitebait
94. Baked Shark or Swordfish with Pounded Sauce
95. Pea Porridge with Salt Fish
96. Sliced Egg Hors d'Oeuvres
97. Chicken in the Pot
98. Capon in Vinegar-Oil Sauce
99. Quail Baked in Flaky Pastry with Pomegranate Molasses
100. Boiled Mixed Dinner
101. Spit-Roasted Hare (or Pigeon or Gosling)
102. Grilled Lamb or Mutton Chops with Cabbage
103. Odysseus's Sacrificial Lamb
104. Crazy Radish Hors d'Oeuvres
105. Stuffed Vine Leaves
106. Green Herb Salad
107. Grilled Asparagus
108. Marinated Beets
109. Wilted Greens
110. Mustard Greens
111. Grilled Scallions
112. Wise Lentil Soup
113. Dried Fava Beans
114. Pickled Turnips in Mustard
115. Mushrooms with Thyme
116. Olives in Brine
117. Flavored Olives in Brine
118. Spiced Sauce
119. Silphium Sauce
120. Cheese Sauce
121. Vinegar and Oil Sauce
122. Pungent Brine Sauce
123. Poor Person's Dessert Table
124. Cheesecake
125. Brazier Bread
126. Honeyed Pancakes with Figs or Pears
127. Walnut and Flaxseed Confection
128. Kykeon
129. Athenian Wine
130. Oxykraton
4. Ancient Rome
131. Silignites (Whitest Bread)
132. Cracker Bread
133. Water Bread
134. Bran Bread
135. Barley Tisane with Vegetables
136. Punic Porridge
137. Wheat Pap
138. Must Cakes
139. Oatmeal with Sweet Wine
140. Amulum
141. Garum
142. Defrutum
143. Oxygarum
144. Oenogarum
145. Oxyporum
146. Aromatic Salts
147. Homemade Fresh Cheese
148. Moretum
149. Baked Goat Cheese
150. Libum (Savory Cheesecake)
151. Savillum (Sweetened Cheesecake)
152. Braised Pork Shoulder with Barley and Figs
153. Pepper Sauce
154. Suckling Pig à la Vitellius
155. Sow's Udder
156. Ham
157. Boiled Salt Meat
158. Garlic and Sage Confit of Pork with Mustard
159. Stewed Beef Tidbits
160. Roast Kidneys
161. Duck with Turnips
162. Roasted Hare or Rabbit with Spiced Sauce
163. For High Birds of Any Kind
164. Kid or Lamb Spiced Raw
165. Dainty Dishes of Kid or Lamb
166. Boiled Chicken with Cold Dill Sauce
167. Roasted Dormice
168. Grilled Sausages
169. Sacrifice to the Health of Oxen
170. Dressing for Oysters
171. Boiled Mackerel with Rue Sauce
172. Black Sea Pickled Fish
173. Pine Nut Sauce for Soft-Boiled Eggs
174. Soft-Boiled Eggs in Vinegar
175. Asparagus Patinae Two Ways: Soufflé and Frittata
176. Patina of Anchovy without Anchovy
177. Fried Parsnips
178. Dressed Chicory
179. Raw Cabbage Salad
180. Cabbage, Another Way
181. Lettuce Salad
182. Boiled Beets with Vinaigrette
183. Boiled Cardoons
184. Apricot Stew
185. Braised Mushrooms
186. Green Beans
187. Lentils with Chestnut Purée
188. Pergamum Chickpeas
189. Liburnian Oil
190. Olive Confection
191. Pounded Olive Relish
192. Preserved Citron
193. Mustard
194. A Substitute for Salt Fish
195. Alexandrian Sauce
196. White Sauce
197. Fig Bonbons
198. Cheese Fritters with Honey and Poppyseeds
199. Honey-Fried Dates
200. Fried Pastry with Honey and Pepper
201. Sweet Wine Cakes Steeped in Milk
202. Preserved Blackberries
203. Pears in Boiled Must
204. Household Wine
205. Posca
206. Conditum Paradoxum (Honey-Spiced Wine)
207. Hydromel
1. Whole Wheat Flat Bread
2. Spelt Bread
3. Scallion Bread
4. Ezekiel's Multigrain Flat Bread
5. Pappasu (Barley Groats)
6. Mun-du (Emmer Groats)
7. Sasqu (Porridge with Dates)
8. Tender Cake Biscuits
9. Twice-Cooked Fried Biscuits
10. Smen (Clarified Butter)
11. Yogurt
12. Mustard Cheese
13. Yogurt Soup
14. Elamite Pottage
15. Roasted Lamb or Kid
16. Braised and Roasted Duck with Leeks, Mint, and Vinegar
17. Lamb Tartar (Kibbeh Nayé)
18. Grilled Fresh Fish
19. Roasted Onions
20. Garden Turnips Pottage
21. Pea Soup
22. Eggplant Purée
23. Cucumber Salad
24. Beet Salad
25. Cress Pesto
26. Flavored Yogurt
27. Hot Yogurt Sauce
28. Mustard
29. Za'tar (Spice Blend)
30. Applesauce
31. Mersu (Date and Pistachio Pastry)
32. Date Cakes
33. Palace Cake
34. Dried Apples
35. Dried Fruit Compote
36. Fruit and Nut Platter
37. Yogurt Cooler
38. Sumerian Beer
2. Ancient Egypt
39. Barley Meal Porridge
40. Matzoh
41. Shat Bread
42. Emmer Bread with Figs
43. Ta (Wheat Bread)
44. Freek Pilaf
45. Kush Bread
46. Kamut Porridge
47. Barley and Fish Soup
48. Fennel-Flavored Cheese
49. Boiled Beef Shanks
50. Dried Spiced Beef
51. Grilled Pork Chops with Scallions
52. Grilled Quail
53. Egyptian Cassoulet: Broad Beans with Salted Meats
54. Roast Duck with Date Stuffing
55. Foie Gras with Figs
56. Pan-Fried Kidneys
57. Grilled Fish with Dill
58. Pickled Mullet
59. Braised Mohluhkia
60. Lotus Root Salad
61. Lentil Salad
62. Chopped Salad
63. Savory Melon Salad
64. Sweet Melon Salad
65. Dukkah (Nut and Spice Blend)
66. Batarekh (Dried Roe)
67. Chickpea Dip (Hummus)
68. Raw Onion Relish
69. Yogurt and Tahini Sauce
70. Carob Cake
71. Tiger Nut Cakes
72. Stewed Figs
73. Bousa (Fermented Barley Beer)
74. Pomegranate Shandy
3. Ancient Greece
75. Barley Porridge with Sesame
76. Amolgaia (Hearty Barley Cakes)
77. Maza (Toasted Barley Cakes)
78. Griddle Cakes Stuffed with Cheese
79. Folded Wheat Bread
80. Pita Bread
81. Cappadocian Salt-Rising Bread
82. Dice Bread
83. Cheese Pizza
84. Acorn or Chestnut Cakes
85. Fresh Cheese with Olive Oil and Herbs
86. Curds and Honey
87. Toasted "Gallipoli" Cheese
88. Pepper-Fried Scallops
89. Honey-Glazed Shrimp
90. Roasted Tuna
91. Salt-Baked Sea Bass
92. Cheese-Stuffed Mackerel
93. Fried Whitebait
94. Baked Shark or Swordfish with Pounded Sauce
95. Pea Porridge with Salt Fish
96. Sliced Egg Hors d'Oeuvres
97. Chicken in the Pot
98. Capon in Vinegar-Oil Sauce
99. Quail Baked in Flaky Pastry with Pomegranate Molasses
100. Boiled Mixed Dinner
101. Spit-Roasted Hare (or Pigeon or Gosling)
102. Grilled Lamb or Mutton Chops with Cabbage
103. Odysseus's Sacrificial Lamb
104. Crazy Radish Hors d'Oeuvres
105. Stuffed Vine Leaves
106. Green Herb Salad
107. Grilled Asparagus
108. Marinated Beets
109. Wilted Greens
110. Mustard Greens
111. Grilled Scallions
112. Wise Lentil Soup
113. Dried Fava Beans
114. Pickled Turnips in Mustard
115. Mushrooms with Thyme
116. Olives in Brine
117. Flavored Olives in Brine
118. Spiced Sauce
119. Silphium Sauce
120. Cheese Sauce
121. Vinegar and Oil Sauce
122. Pungent Brine Sauce
123. Poor Person's Dessert Table
124. Cheesecake
125. Brazier Bread
126. Honeyed Pancakes with Figs or Pears
127. Walnut and Flaxseed Confection
128. Kykeon
129. Athenian Wine
130. Oxykraton
4. Ancient Rome
131. Silignites (Whitest Bread)
132. Cracker Bread
133. Water Bread
134. Bran Bread
135. Barley Tisane with Vegetables
136. Punic Porridge
137. Wheat Pap
138. Must Cakes
139. Oatmeal with Sweet Wine
140. Amulum
141. Garum
142. Defrutum
143. Oxygarum
144. Oenogarum
145. Oxyporum
146. Aromatic Salts
147. Homemade Fresh Cheese
148. Moretum
149. Baked Goat Cheese
150. Libum (Savory Cheesecake)
151. Savillum (Sweetened Cheesecake)
152. Braised Pork Shoulder with Barley and Figs
153. Pepper Sauce
154. Suckling Pig à la Vitellius
155. Sow's Udder
156. Ham
157. Boiled Salt Meat
158. Garlic and Sage Confit of Pork with Mustard
159. Stewed Beef Tidbits
160. Roast Kidneys
161. Duck with Turnips
162. Roasted Hare or Rabbit with Spiced Sauce
163. For High Birds of Any Kind
164. Kid or Lamb Spiced Raw
165. Dainty Dishes of Kid or Lamb
166. Boiled Chicken with Cold Dill Sauce
167. Roasted Dormice
168. Grilled Sausages
169. Sacrifice to the Health of Oxen
170. Dressing for Oysters
171. Boiled Mackerel with Rue Sauce
172. Black Sea Pickled Fish
173. Pine Nut Sauce for Soft-Boiled Eggs
174. Soft-Boiled Eggs in Vinegar
175. Asparagus Patinae Two Ways: Soufflé and Frittata
176. Patina of Anchovy without Anchovy
177. Fried Parsnips
178. Dressed Chicory
179. Raw Cabbage Salad
180. Cabbage, Another Way
181. Lettuce Salad
182. Boiled Beets with Vinaigrette
183. Boiled Cardoons
184. Apricot Stew
185. Braised Mushrooms
186. Green Beans
187. Lentils with Chestnut Purée
188. Pergamum Chickpeas
189. Liburnian Oil
190. Olive Confection
191. Pounded Olive Relish
192. Preserved Citron
193. Mustard
194. A Substitute for Salt Fish
195. Alexandrian Sauce
196. White Sauce
197. Fig Bonbons
198. Cheese Fritters with Honey and Poppyseeds
199. Honey-Fried Dates
200. Fried Pastry with Honey and Pepper
201. Sweet Wine Cakes Steeped in Milk
202. Preserved Blackberries
203. Pears in Boiled Must
204. Household Wine
205. Posca
206. Conditum Paradoxum (Honey-Spiced Wine)
207. Hydromel
Details
| Empfohlen (bis): | 18 |
|---|---|
| Empfohlen (von): | 14 |
| Erscheinungsjahr: | 2006 |
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeines |
| Medium: | Buch |
| ISBN-13: | 9780313332043 |
| ISBN-10: | 0313332045 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | HC gerader Rücken kaschiert |
| Einband: | Gebunden |
| Autor: | Kaufman, Cathy K. |
| Hersteller: | Greenwood |
| Maße: | 260 x 183 x 20 mm |
| Von/Mit: | Cathy K. Kaufman |
| Erscheinungsdatum: | 01.08.2006 |
| Gewicht: | 0,732 kg |
Über den Autor
CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City.
Inhaltsverzeichnis
1. Mesopotamia
1. Whole Wheat Flat Bread
2. Spelt Bread
3. Scallion Bread
4. Ezekiel's Multigrain Flat Bread
5. Pappasu (Barley Groats)
6. Mun-du (Emmer Groats)
7. Sasqu (Porridge with Dates)
8. Tender Cake Biscuits
9. Twice-Cooked Fried Biscuits
10. Smen (Clarified Butter)
11. Yogurt
12. Mustard Cheese
13. Yogurt Soup
14. Elamite Pottage
15. Roasted Lamb or Kid
16. Braised and Roasted Duck with Leeks, Mint, and Vinegar
17. Lamb Tartar (Kibbeh Nayé)
18. Grilled Fresh Fish
19. Roasted Onions
20. Garden Turnips Pottage
21. Pea Soup
22. Eggplant Purée
23. Cucumber Salad
24. Beet Salad
25. Cress Pesto
26. Flavored Yogurt
27. Hot Yogurt Sauce
28. Mustard
29. Za'tar (Spice Blend)
30. Applesauce
31. Mersu (Date and Pistachio Pastry)
32. Date Cakes
33. Palace Cake
34. Dried Apples
35. Dried Fruit Compote
36. Fruit and Nut Platter
37. Yogurt Cooler
38. Sumerian Beer
2. Ancient Egypt
39. Barley Meal Porridge
40. Matzoh
41. Shat Bread
42. Emmer Bread with Figs
43. Ta (Wheat Bread)
44. Freek Pilaf
45. Kush Bread
46. Kamut Porridge
47. Barley and Fish Soup
48. Fennel-Flavored Cheese
49. Boiled Beef Shanks
50. Dried Spiced Beef
51. Grilled Pork Chops with Scallions
52. Grilled Quail
53. Egyptian Cassoulet: Broad Beans with Salted Meats
54. Roast Duck with Date Stuffing
55. Foie Gras with Figs
56. Pan-Fried Kidneys
57. Grilled Fish with Dill
58. Pickled Mullet
59. Braised Mohluhkia
60. Lotus Root Salad
61. Lentil Salad
62. Chopped Salad
63. Savory Melon Salad
64. Sweet Melon Salad
65. Dukkah (Nut and Spice Blend)
66. Batarekh (Dried Roe)
67. Chickpea Dip (Hummus)
68. Raw Onion Relish
69. Yogurt and Tahini Sauce
70. Carob Cake
71. Tiger Nut Cakes
72. Stewed Figs
73. Bousa (Fermented Barley Beer)
74. Pomegranate Shandy
3. Ancient Greece
75. Barley Porridge with Sesame
76. Amolgaia (Hearty Barley Cakes)
77. Maza (Toasted Barley Cakes)
78. Griddle Cakes Stuffed with Cheese
79. Folded Wheat Bread
80. Pita Bread
81. Cappadocian Salt-Rising Bread
82. Dice Bread
83. Cheese Pizza
84. Acorn or Chestnut Cakes
85. Fresh Cheese with Olive Oil and Herbs
86. Curds and Honey
87. Toasted "Gallipoli" Cheese
88. Pepper-Fried Scallops
89. Honey-Glazed Shrimp
90. Roasted Tuna
91. Salt-Baked Sea Bass
92. Cheese-Stuffed Mackerel
93. Fried Whitebait
94. Baked Shark or Swordfish with Pounded Sauce
95. Pea Porridge with Salt Fish
96. Sliced Egg Hors d'Oeuvres
97. Chicken in the Pot
98. Capon in Vinegar-Oil Sauce
99. Quail Baked in Flaky Pastry with Pomegranate Molasses
100. Boiled Mixed Dinner
101. Spit-Roasted Hare (or Pigeon or Gosling)
102. Grilled Lamb or Mutton Chops with Cabbage
103. Odysseus's Sacrificial Lamb
104. Crazy Radish Hors d'Oeuvres
105. Stuffed Vine Leaves
106. Green Herb Salad
107. Grilled Asparagus
108. Marinated Beets
109. Wilted Greens
110. Mustard Greens
111. Grilled Scallions
112. Wise Lentil Soup
113. Dried Fava Beans
114. Pickled Turnips in Mustard
115. Mushrooms with Thyme
116. Olives in Brine
117. Flavored Olives in Brine
118. Spiced Sauce
119. Silphium Sauce
120. Cheese Sauce
121. Vinegar and Oil Sauce
122. Pungent Brine Sauce
123. Poor Person's Dessert Table
124. Cheesecake
125. Brazier Bread
126. Honeyed Pancakes with Figs or Pears
127. Walnut and Flaxseed Confection
128. Kykeon
129. Athenian Wine
130. Oxykraton
4. Ancient Rome
131. Silignites (Whitest Bread)
132. Cracker Bread
133. Water Bread
134. Bran Bread
135. Barley Tisane with Vegetables
136. Punic Porridge
137. Wheat Pap
138. Must Cakes
139. Oatmeal with Sweet Wine
140. Amulum
141. Garum
142. Defrutum
143. Oxygarum
144. Oenogarum
145. Oxyporum
146. Aromatic Salts
147. Homemade Fresh Cheese
148. Moretum
149. Baked Goat Cheese
150. Libum (Savory Cheesecake)
151. Savillum (Sweetened Cheesecake)
152. Braised Pork Shoulder with Barley and Figs
153. Pepper Sauce
154. Suckling Pig à la Vitellius
155. Sow's Udder
156. Ham
157. Boiled Salt Meat
158. Garlic and Sage Confit of Pork with Mustard
159. Stewed Beef Tidbits
160. Roast Kidneys
161. Duck with Turnips
162. Roasted Hare or Rabbit with Spiced Sauce
163. For High Birds of Any Kind
164. Kid or Lamb Spiced Raw
165. Dainty Dishes of Kid or Lamb
166. Boiled Chicken with Cold Dill Sauce
167. Roasted Dormice
168. Grilled Sausages
169. Sacrifice to the Health of Oxen
170. Dressing for Oysters
171. Boiled Mackerel with Rue Sauce
172. Black Sea Pickled Fish
173. Pine Nut Sauce for Soft-Boiled Eggs
174. Soft-Boiled Eggs in Vinegar
175. Asparagus Patinae Two Ways: Soufflé and Frittata
176. Patina of Anchovy without Anchovy
177. Fried Parsnips
178. Dressed Chicory
179. Raw Cabbage Salad
180. Cabbage, Another Way
181. Lettuce Salad
182. Boiled Beets with Vinaigrette
183. Boiled Cardoons
184. Apricot Stew
185. Braised Mushrooms
186. Green Beans
187. Lentils with Chestnut Purée
188. Pergamum Chickpeas
189. Liburnian Oil
190. Olive Confection
191. Pounded Olive Relish
192. Preserved Citron
193. Mustard
194. A Substitute for Salt Fish
195. Alexandrian Sauce
196. White Sauce
197. Fig Bonbons
198. Cheese Fritters with Honey and Poppyseeds
199. Honey-Fried Dates
200. Fried Pastry with Honey and Pepper
201. Sweet Wine Cakes Steeped in Milk
202. Preserved Blackberries
203. Pears in Boiled Must
204. Household Wine
205. Posca
206. Conditum Paradoxum (Honey-Spiced Wine)
207. Hydromel
1. Whole Wheat Flat Bread
2. Spelt Bread
3. Scallion Bread
4. Ezekiel's Multigrain Flat Bread
5. Pappasu (Barley Groats)
6. Mun-du (Emmer Groats)
7. Sasqu (Porridge with Dates)
8. Tender Cake Biscuits
9. Twice-Cooked Fried Biscuits
10. Smen (Clarified Butter)
11. Yogurt
12. Mustard Cheese
13. Yogurt Soup
14. Elamite Pottage
15. Roasted Lamb or Kid
16. Braised and Roasted Duck with Leeks, Mint, and Vinegar
17. Lamb Tartar (Kibbeh Nayé)
18. Grilled Fresh Fish
19. Roasted Onions
20. Garden Turnips Pottage
21. Pea Soup
22. Eggplant Purée
23. Cucumber Salad
24. Beet Salad
25. Cress Pesto
26. Flavored Yogurt
27. Hot Yogurt Sauce
28. Mustard
29. Za'tar (Spice Blend)
30. Applesauce
31. Mersu (Date and Pistachio Pastry)
32. Date Cakes
33. Palace Cake
34. Dried Apples
35. Dried Fruit Compote
36. Fruit and Nut Platter
37. Yogurt Cooler
38. Sumerian Beer
2. Ancient Egypt
39. Barley Meal Porridge
40. Matzoh
41. Shat Bread
42. Emmer Bread with Figs
43. Ta (Wheat Bread)
44. Freek Pilaf
45. Kush Bread
46. Kamut Porridge
47. Barley and Fish Soup
48. Fennel-Flavored Cheese
49. Boiled Beef Shanks
50. Dried Spiced Beef
51. Grilled Pork Chops with Scallions
52. Grilled Quail
53. Egyptian Cassoulet: Broad Beans with Salted Meats
54. Roast Duck with Date Stuffing
55. Foie Gras with Figs
56. Pan-Fried Kidneys
57. Grilled Fish with Dill
58. Pickled Mullet
59. Braised Mohluhkia
60. Lotus Root Salad
61. Lentil Salad
62. Chopped Salad
63. Savory Melon Salad
64. Sweet Melon Salad
65. Dukkah (Nut and Spice Blend)
66. Batarekh (Dried Roe)
67. Chickpea Dip (Hummus)
68. Raw Onion Relish
69. Yogurt and Tahini Sauce
70. Carob Cake
71. Tiger Nut Cakes
72. Stewed Figs
73. Bousa (Fermented Barley Beer)
74. Pomegranate Shandy
3. Ancient Greece
75. Barley Porridge with Sesame
76. Amolgaia (Hearty Barley Cakes)
77. Maza (Toasted Barley Cakes)
78. Griddle Cakes Stuffed with Cheese
79. Folded Wheat Bread
80. Pita Bread
81. Cappadocian Salt-Rising Bread
82. Dice Bread
83. Cheese Pizza
84. Acorn or Chestnut Cakes
85. Fresh Cheese with Olive Oil and Herbs
86. Curds and Honey
87. Toasted "Gallipoli" Cheese
88. Pepper-Fried Scallops
89. Honey-Glazed Shrimp
90. Roasted Tuna
91. Salt-Baked Sea Bass
92. Cheese-Stuffed Mackerel
93. Fried Whitebait
94. Baked Shark or Swordfish with Pounded Sauce
95. Pea Porridge with Salt Fish
96. Sliced Egg Hors d'Oeuvres
97. Chicken in the Pot
98. Capon in Vinegar-Oil Sauce
99. Quail Baked in Flaky Pastry with Pomegranate Molasses
100. Boiled Mixed Dinner
101. Spit-Roasted Hare (or Pigeon or Gosling)
102. Grilled Lamb or Mutton Chops with Cabbage
103. Odysseus's Sacrificial Lamb
104. Crazy Radish Hors d'Oeuvres
105. Stuffed Vine Leaves
106. Green Herb Salad
107. Grilled Asparagus
108. Marinated Beets
109. Wilted Greens
110. Mustard Greens
111. Grilled Scallions
112. Wise Lentil Soup
113. Dried Fava Beans
114. Pickled Turnips in Mustard
115. Mushrooms with Thyme
116. Olives in Brine
117. Flavored Olives in Brine
118. Spiced Sauce
119. Silphium Sauce
120. Cheese Sauce
121. Vinegar and Oil Sauce
122. Pungent Brine Sauce
123. Poor Person's Dessert Table
124. Cheesecake
125. Brazier Bread
126. Honeyed Pancakes with Figs or Pears
127. Walnut and Flaxseed Confection
128. Kykeon
129. Athenian Wine
130. Oxykraton
4. Ancient Rome
131. Silignites (Whitest Bread)
132. Cracker Bread
133. Water Bread
134. Bran Bread
135. Barley Tisane with Vegetables
136. Punic Porridge
137. Wheat Pap
138. Must Cakes
139. Oatmeal with Sweet Wine
140. Amulum
141. Garum
142. Defrutum
143. Oxygarum
144. Oenogarum
145. Oxyporum
146. Aromatic Salts
147. Homemade Fresh Cheese
148. Moretum
149. Baked Goat Cheese
150. Libum (Savory Cheesecake)
151. Savillum (Sweetened Cheesecake)
152. Braised Pork Shoulder with Barley and Figs
153. Pepper Sauce
154. Suckling Pig à la Vitellius
155. Sow's Udder
156. Ham
157. Boiled Salt Meat
158. Garlic and Sage Confit of Pork with Mustard
159. Stewed Beef Tidbits
160. Roast Kidneys
161. Duck with Turnips
162. Roasted Hare or Rabbit with Spiced Sauce
163. For High Birds of Any Kind
164. Kid or Lamb Spiced Raw
165. Dainty Dishes of Kid or Lamb
166. Boiled Chicken with Cold Dill Sauce
167. Roasted Dormice
168. Grilled Sausages
169. Sacrifice to the Health of Oxen
170. Dressing for Oysters
171. Boiled Mackerel with Rue Sauce
172. Black Sea Pickled Fish
173. Pine Nut Sauce for Soft-Boiled Eggs
174. Soft-Boiled Eggs in Vinegar
175. Asparagus Patinae Two Ways: Soufflé and Frittata
176. Patina of Anchovy without Anchovy
177. Fried Parsnips
178. Dressed Chicory
179. Raw Cabbage Salad
180. Cabbage, Another Way
181. Lettuce Salad
182. Boiled Beets with Vinaigrette
183. Boiled Cardoons
184. Apricot Stew
185. Braised Mushrooms
186. Green Beans
187. Lentils with Chestnut Purée
188. Pergamum Chickpeas
189. Liburnian Oil
190. Olive Confection
191. Pounded Olive Relish
192. Preserved Citron
193. Mustard
194. A Substitute for Salt Fish
195. Alexandrian Sauce
196. White Sauce
197. Fig Bonbons
198. Cheese Fritters with Honey and Poppyseeds
199. Honey-Fried Dates
200. Fried Pastry with Honey and Pepper
201. Sweet Wine Cakes Steeped in Milk
202. Preserved Blackberries
203. Pears in Boiled Must
204. Household Wine
205. Posca
206. Conditum Paradoxum (Honey-Spiced Wine)
207. Hydromel
Details
| Empfohlen (bis): | 18 |
|---|---|
| Empfohlen (von): | 14 |
| Erscheinungsjahr: | 2006 |
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeines |
| Medium: | Buch |
| ISBN-13: | 9780313332043 |
| ISBN-10: | 0313332045 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | HC gerader Rücken kaschiert |
| Einband: | Gebunden |
| Autor: | Kaufman, Cathy K. |
| Hersteller: | Greenwood |
| Maße: | 260 x 183 x 20 mm |
| Von/Mit: | Cathy K. Kaufman |
| Erscheinungsdatum: | 01.08.2006 |
| Gewicht: | 0,732 kg |
Warnhinweis
Ähnliche Produkte
Buch
Aktuell nicht verfügbar
Taschenbuch
Aktuell nicht verfügbar
Taschenbuch
Aktuell nicht verfügbar
Buch
Aktuell nicht verfügbar