Hardback (25 Feb 2016)
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Cooking techniques of the Iron Age are brought to life in the prehistoric kitchen-from spit roasting duck to hanging cheese from the rafters. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. As well as ancient recipes, this book also describes the farming background and life in a round house.
| ISBN: | 9781781555088 |
| Publisher: | Fonthill |
| Imprint: | Fonthill |
| Pub date: | 25 Feb 2016 |
| DEWEY: | 936.101 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 159 , 16 unnumbered of plates |
| Weight: | 448g |
| Height: | 240mm |
| Width: | 163mm |
| Spine width: | 20mm |
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Published 22 Jun 2023
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