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The Pharaoh's Feast

by Oswald Rivera

Subtitled `From pit-boiled roots to pickled herring, cooking through the ages with 110 simple recipes', this book is the culmination of a cooking adventure for the author Oswald Rivera. Aside from the brief introductions to each section the book is essentially a collection of recipes and ingredients lists from across the world, extracted from written sources dating from the mid-5th century BC onwards. Despite the rather misleading title, recipes are presented not only from Egypt, but from Classical Greece, the Indus Valley, medieval Europe, the Arab world, the Far East and the Americas. 277p (Four Walls Eight Windows 2003)

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