Straight to the recipe One year ago I published a Dutch recipe for stuffed aubergines from the 1970s. This historical…
Straight to the recipe The introduction to the recipe is on this page, about Antonin Carême and the history of soufflés,…
Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I…
Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than…
Straight to the recipe This recipe for broad beans is taken from the sixteenth-century cookbook Opera by Italian Bartolomeo Scappi (see bibliography). more…
Garum or liquamen Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was…