The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | 3068102147305 |
Library/Archive | The New York Academy of Medicine |
Title | Bréviaire du gastronome |
Author/Creator | Martin, Alexandre |
Date | 1828 |
Collection | Special Collections |
Place of Publication | Paris |
Publisher | Audot |
Document Type | Printed Book |
Theme | Gastronomy; Food Preparation |
Subjects | culinary culture nutrition cooking equipment ingredient regional cuisine |
Cuisine | French cuisine |
Description | Covers history of cuisine, utensils, good food, healthy food and then lists of dishes by food type. Followed by seasonal guide to ingredients and menu suggestions. |
Countries | France |
Language | French |
Copyright and Source Archive | Content compilation © 2020, by The New York Academy of Medicine. All rights reserved. |