The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Desserts and Fritters
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
Angel’s food; Apple fritters; Blanc manger; Cheese fritters; Emperor’s fritters, The; ; Ham and herb fritters; Marzipan pastries; Onion and herb fritters; Quince puree with almonds; Rice cooked in almond milk; Rice fritters; Stewed quinces in red wine