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- Cooking Apicius: Roman Recipes for Today von Sally Grainger (4 mal)
- Pleyn Delit: Medieval Cookery for Modern Cooks von Constance B. Hieatt (3 mal)
- A Selection of recipes devised, cooked, and tasted by the Carolingian Cooks' Guild from September AS XL to June AS XLI von Morwenna Westerne [ed] (2 mal)
- Early French Cookery: Sources, History, Original Recipes and Modern Adaptations von D. Eleanor Scully (2 mal)
- A Taste of Ancient Rome von Ilaria Gozzini Giacosa (2 mal)
- The Original Mediterranean Cuisine: Medieval Recipes for Today von Barbara Santich (2 mal)
- Take a Thousand Eggs or More von Cindy Renfrow (2 mal)
- Take a Thousand Eggs or More, Two Volume Set von Cindy Renfrow (1 mal)
- Cooking and eating of the Hundred Years War von David Tallan (1 mal)
- Receipts of pastry & cookery : for the use of his scholars von Edward Kidder (1 mal)
- Pioneer Cookbook Campfire and Kitchen Recipes from Early America von Ferne Shelton (1 mal)
- Turkish meze & raki party von Culinary Historians of Boston (1 mal)
- Possets, caudles, syllabubs and other drinks of the Medieval and Renaissance periods von [Lady] Maria von dem Morgenrot (1 mal)
- Traditional Country House Cooking von C. Anne Wilson (1 mal)
- Flavors of the Middle East [Vol 39, no 2 of Armco World, March-April 1988] von Claudia Roden (1 mal)
- Medieval Cooking Today von Moira Buxton (1 mal)
- Das Kochbuch der Sabina Welserin [photocopy; in German Cookery binder II] von Sabina Welserin (1 mal)
- Body of written work in period cookery & food research, A.S. XXIII-XXVII von Marian Greenleaf (1 mal)
- A beginner's book of receipts for the Current Middle Ages von Angharad ver' Rhuawn (1 mal)
- Recipes from Plimoth Plantation's J. Barnes Bake Shop: recipes adapted from 17th-century originals von Paula Marcoux (1 mal)
- The field kitchen von the Bayley family (1 mal)
- The Receipt Book of Lady Anne Blencowe: The Receipt Book of Lady Ann Blencowe Interpreted for Today by Christina Stapley von Ann Blencowe (1 mal)
- Die Garküche: Braten, backen und kochen im Mittelalter von Leo Vogt (1 mal)
- The Necronummycron, or How to cook forsoothly von Katrine de Bailie du Chats (1 mal)
- Cooking and Dining in Medieval England von Peter Brears (1 mal)
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