PETITS PROPOS CULINAIRES 10 CONTENTS Note on Bibliographies Used and Abbreviations ----- 6 A Directory of Culinary and Gastronomic Studies, The Editors ----- 7 The American Institute of Wine and Food, Alan Davidson ----- 8 Red Peppercorns - What They Really Are, Alexandra Hicks ----- 11 A Winter Quiche, Rosemary Davidson ----- 20 Non-alcoholic Beverages in Nineteenth Century Russia, Graham Dix ----- 21 A Passionate Affair, Joy Davies ----- 29 A Dainty Dish to Set Before the Queen, Leslie T. Montgomerie ----- 32 Britain's Mediterranean Empire, Alice Wooledge Salmon and Hugo Dunn-Meynell ----- 34 Schinckel's Spice Powder, William Woys Weaver ----- 39 Of Carp and Caliphs, David Waines ----- 41 Notes on Persian Pasta, Charles Perry ----- 48 Book Reviews ----- 54 Gerard Chaliand, Food without Frontiers Priscilla Boniface, Hotels and Restaurants 1830 to the present day La Cuisiniere Bourgeoise Katherine G. Bitting, Gastronomic Bibliography Isaac Cronin, The International Squid Book Jacques Centelles, Les Dedans de la Mediterranee and De la Mediterranee aux Etangs et Marecages Richard H. Hooker, The Book of Chowder Catherine Brown, Scottish Regional Recipes Notes and Queries ----- 61 Our Addresses and Prices (PPC) ----- 68 AVAILABILITY: This item is temporarily out of stock. Please inquire for availability. |
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