The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Meat and Poultry
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
Chicken in lemon sauce; Chicken in pomegranate juice; Chicken with saffron and spice sauce; Chicken with verjuice; Grilled veal with fennel; Herb-stuffed chicken; Lamb casserole; Lamb with quinces; Liver rissoles; Mig-raust; Minced veal with prosciutto and currants; Roast pork with sweet–sour sauce; Veal rolls with herbs