The medieval kitchen : recipes from France and Italy
(Book)
Uniform Title
Author
Contributors
Published
Chicago : University of Chicago Press, 1998.
Status
Main Library - Adult Non-Fiction
641.5945 R31m
1 available
641.5945 R31m
1 available
Description
Loading Description...
Also in this Series
Checking series information...
Copies
| Location | Call Number | Status |
|---|---|---|
| Main Library - Adult Non-Fiction | 641.5945 R31m | On Shelf |
More Details
Published
Chicago : University of Chicago Press, 1998.
Format
Book
Physical Desc
xvii, 285 pages : ill. ; 25 cm.
Street Date
9802.
Language
English
Notes
General Note
Translation of: La gastronomie au Moyen Age.
Bibliography
Includes bibliographical references and index.
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Redon, O., Sabban, F., & Serventi, S. (1998). The medieval kitchen: recipes from France and Italy . University of Chicago Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Redon, Odile, Françoise. Sabban and Silvano. Serventi. 1998. The Medieval Kitchen: Recipes From France and Italy. University of Chicago Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Redon, Odile, Françoise. Sabban and Silvano. Serventi. The Medieval Kitchen: Recipes From France and Italy University of Chicago Press, 1998.
MLA Citation, 9th Edition (style guide)Redon, Odile., Françoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes From France and Italy University of Chicago Press, 1998.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Loading Staff View.