Cooking and Recipes from Rome to the Renaissance
London: ALLAN LANE, 1973. First Edition. Hardcover. 160 pages. 23 x 14 cm. Elizabeth David's oval bookplate at verso of front cover. Laid in: Handwritten notes in David's hand. These notes were not filled with praise but bewilderment. David lamentes the lack of bibliography and sloppy historical research. Another torn piece of paper laid in, David writes: "Yeast - This author who doesn't understand or know anything about breadmaking". At the time this book was written there was not a huge amount historical documentation on Medieval food history - so one can surmise, that David was expecting an authoritative study. Includes over 10 sticky notes with handwritten notes in pencil. Illustrated throughout. Interior and boards clean. Dust wrapper chipped with closed tears. Tan cloth covered boards. Very good, in good dust wrapper. Item #4565
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