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This issue includes:
Carbuncle All Sorts of Cookery No. 2 Roman and Knight Recipes
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- Celtic Recipes: Rosehip Soup, Poached Eggs with Spinach
- Viking Recipes: Beer Bread Soup, Flatbread from the Pan, Roman Recipes
- Knight Recipes: Beef Bouillon with Leek and Mint, Savory Herb Tart and much more
- Peasant Recipes: Poor Man's Soup, Egg Dishes, Pike from the Frying Pan and much more
- From the Kitchen of Westeros: Cream Swans, Braised Rabbit
- Typical Medieval Spices
- Places and Books of Interest
- Exotic and Culinary Delights along the Romanesque Road
- Literature recommendations on the topic of historical cooking