The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Sauces
The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Barbara Santich [+]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Description
Almond and pomegranate sauce; Basil and verjuice sauce; Cameline sauce; Egg and verjuice sauce; Garlic and cheese sauce; Ginger and almond sauce; Green sauce; Peacock sauce; Spicy sauce; White garlic sauce