Fish, flesh and good red herring
Ellis, Alice Thomas, 1932-2004
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This is a witty, entertaining and informative trawl through culinary history, lore and etiquette. 'Fish, Flesh and Good Red Herring' invites the reader to a Victorian banquet, and taking each course in turn, explains the origins of prandial customs and manners.
Main title:
Fish, flesh and good red herring / Alice Thomas Ellis.
Author:
Imprint:
London : Virago, 2004.
Collation:
352 p. ; 20 cm.
Notes:
(excl. VAT).
ISBN:
18440808549781844080854
Dewey class:
394.1'2'0941'09034394.120641.3
Language:
English
Index terms:
VBG/3JH: General cookeryCULINARY HISTORY WRITING
BRN:
387530
More Information: