Barbara Santich’s The Original Mediterranean Cuisine Medieval Recipes for Today (1996)

In this fascinating book, an author from South Australia examines what food was like in the Mediterranean areas of Spain and France, and Italy, before the arrival from the New World of the tomatoes, peppers and potatoes that characterize the cooking of that region now. Drawing on  books of recipes that were written in the fourteenth and fifteenth centuries that have yet to […]

Read more