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

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

Vegetables and Pulses

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

Asparagus with shallots; Aubergines in the Moorish style; Broad beans in the Mediterranean style; Broccoli with fennel; Cabbage with fennel and apple; Chick peas with herbs; Fennel and leek; Fresh broad beans with parsley and mint; Fried asparagus; Fried leeks in batter; Fried onions; Frittata of broad beans; Grilled mushrooms with pancetta and garlic; Mushrooms with onions and herbs; Platina’s herb salad; Spinach with herbs; Spinach with pancetta and currants; Stuffed aubergines; Turnips with cheese; Zucchini with fennel seeds

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Citation

Santich, Barbara. Vegetables and Pulses. The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition). Equinox eBooks Publishing, United Kingdom. p. 105-125 Dec 2018. ISBN 9781781796405. https://www.equinoxpub.com/home/view-chapter/?id=34069. Date accessed: 17 Nov 2019 doi: 10.1558/equinox.34069. Dec 2018

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