{"product_id":"karfunkel-allerley-tafeley-nr-6-rezept-der-steinzeit-bis-claude-monet","title":"Karfunkel Allerley Tafeley No. 6 Recipes from the Stone Age to Claude Monet","description":"\u003cspan style=\"font-size: 18pt; font-family: Arial\"\u003eThis issue contains:\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eIntroduction\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eFrom the kitchens of historical figures\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eA Guest with Ötzi\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eSmoked trout with lentils and ground elder \n\n\u003c\/li\u003e\n\n\u003cli\u003eGrilled rump steak with pea and ground elder puree\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eApicius and Cato the Elder (234-149 BC)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eFried mushrooms \n\n\u003c\/li\u003e\n\n\u003cli\u003eSpicy chicken on bread \n\n\u003c\/li\u003e\n\n\u003cli\u003eHoney cheesecake\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eAmr ibn al-As (c. 580-664)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eMulukhiyah with chicken \n\n\u003c\/li\u003e\n\n\u003cli\u003eFigs in palm syrup\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFarmer Kunz (10th Century)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eRed cabbage soup \n\n\u003c\/li\u003e\n\n\u003cli\u003eCarrot and mushroom vegetable dish \n\n\u003c\/li\u003e\n\n\u003cli\u003eFried arugula with onions \n\n\u003c\/li\u003e\n\n\u003cli\u003eButter\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eMonastery Kitchen\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eDominican soup \n\n\u003c\/li\u003e\n\n\u003cli\u003eRice in almond milk \n\n\u003c\/li\u003e\n\n\u003cli\u003eCheese fried in chestnut honey \n\n\u003c\/li\u003e\n\n\u003cli\u003eInvigorating spring soup\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eEnrico Dandolo (1107?-1205), Doge of Venice\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eRisi e bisi \n\n\u003c\/li\u003e\n\n\u003cli\u003ePork fillet in chestnut sauce\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eLouis IV, Holy Roman Emperor (1282\/86-1347)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003ePoached eggs on green sauce \n\n\u003c\/li\u003e\n\n\u003cli\u003eApple pancakes \n\n\u003c\/li\u003e\n\n\u003cli\u003eSuckling pig bites\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eThe Feast of Siena (23.12.1326)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eWhite ravioli \n\n\u003c\/li\u003e\n\n\u003cli\u003eAmbrosia chicken with dried fruits\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eMaister Hannsen (Basel, 1460)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eRoast with crackling \n\n\u003c\/li\u003e\n\n\u003cli\u003eMortar chicken\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eKing Richard III of England (1452-85)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eSaffron bread \n\n\u003c\/li\u003e\n\n\u003cli\u003eFruity pork terrine\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eLate Medieval Show Meals\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eCoats of arms made from colored pancakes \n\n\u003c\/li\u003e\n\n\u003cli\u003eMorels in the meadow\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eMartin Luther (1483-1546)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eCheese soup with parsley roots \n\n\u003c\/li\u003e\n\n\u003cli\u003eBeef in seasoned broth with almonds and raisins \n\n\u003c\/li\u003e\n\n\u003cli\u003eKale with apples \n\n\u003c\/li\u003e\n\n\u003cli\u003eVeal with parsley root sauce \n\n\u003c\/li\u003e\n\n\u003cli\u003eMeatloaf pie from the pot \n\n\u003c\/li\u003e\n\n\u003cli\u003eVarious purees: Apple \n\n\u003c\/li\u003e\n\n\u003cli\u003eVarious purees: Raspberry \n\n\u003c\/li\u003e\n\n\u003cli\u003eVarious purees: Grape\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrançois Rabelais (c. 1494 – 1553)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eTripe Norman style \n\n\u003c\/li\u003e\n\n\u003cli\u003eGargantua's Andouille sausages\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003ePhilippine Welser (1527-80)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eCream soup with sago \n\n\u003c\/li\u003e\n\n\u003cli\u003eMeat soup with herbs \n\n\u003c\/li\u003e\n\n\u003cli\u003eFried quinces\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eMarx Rumpolt (1581)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eCarp dumplings in pepper sauce\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eSir Isaac Newton (1643-1727)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eCelery soup with minced meat \n\n\u003c\/li\u003e\n\n\u003cli\u003eCauliflower \n\n\u003c\/li\u003e\n\n\u003cli\u003eWinter soup\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eLouis XIV (1638-1715)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eSpicy cocoa\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eOutlander (c. 1745)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eScotch eggs\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHamburg Shipping Roll (19th century)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003ePea soup with potatoes \n\n\u003c\/li\u003e\n\n\u003cli\u003eWhite cabbage with apples \n\n\u003c\/li\u003e\n\n\u003cli\u003ePointed cabbage stew\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eClaude Monet (1840-1926)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003ePumpkin vegetable dish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003c\/span\u003e","brand":"ALORIA","offers":[{"title":"Default Title","offer_id":58378107584837,"sku":"50006601","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1062\/0715\/0405\/files\/Allerley_Tafeley-06-jpg.jpg?v=1782392858","url":"https:\/\/aloria.de\/en\/products\/karfunkel-allerley-tafeley-nr-6-rezept-der-steinzeit-bis-claude-monet","provider":"ALORIA","version":"1.0","type":"link"}