- Bliv medlem
-
Du er ikke logget ind
Log ind Opret dig
Du er ikke logget ind
Beskrivelse
Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.
