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A recipe book that covers the cuisine of the Mediterranean from 750BC to 450AD. When you tire of potted shrimps and steak au poivre, you can turn your hand to terrine of asparagus, liver Oxyrhynchus, baked mackerel or Toronaean shark to delight your dinner guests. This is the first edition in very good condition.
1 in stock
A recipe book that covers the cuisine of the Mediterranean from 750BC to 450AD. When you tire of potted shrimps and steak au poivre, you can turn your hand to terrine of asparagus, liver Oxyrhynchus, baked mackerel or Toronaean shark to delight your dinner guests. This is the first edition in very good condition.
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