1 of 1 people found the following review helpful
First in the field...,
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This review is from: Over a Red Hot Stove: Essays in Early Cooking Technology (Food and Society) (Hardcover)I have many books about historic cooking techniques and equipment, I rate this title among the best.
The book is in distinct but complimentary sections; each giving what amounts to a lecture text, but a very interesting, well researched and (importantly) well referenced lecture.
If, for personal interest or academic research, you want accurate information about roasting etc. from respected historians, this book is likely to provide a significant amount of the required matter and refer you to good sources for any more you need.
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