The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

Meat and Poultry

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

Chicken in lemon sauce; Chicken in pomegranate juice; Chicken with saffron and spice sauce; Chicken with verjuice; Grilled veal with fennel; Herb-stuffed chicken; Lamb casserole; Lamb with quinces; Liver rissoles; Mig-raust; Minced veal with prosciutto and currants; Roast pork with sweet–sour sauce; Veal rolls with herbs

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Citation

Santich, Barbara. Meat and Poultry. The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition). Equinox eBooks Publishing, United Kingdom. p. 81-96 Dec 2018. ISBN 9781781796405. https://www.equinoxpub.com/home/view-chapter/?id=34067. Date accessed: 17 Nov 2019 doi: 10.1558/equinox.34067. Dec 2018

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