The chefs at New York’s Edible History share curious recipes from various periods of history in their intriguing new cookbook.
Rizzoli
9780847873456
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Rizzoli
9780847873456
The chefs at New York’s Edible History share curious recipes from various periods of history in their intriguing new cookbook.
In 2014, food historians Victoria Flexner and Jay Reifel cooked up an NYC supper club called Edible History, a perfect pairing of fine dining and intellectual stimulation. Now they’ve spun the concept into A History of the World in 10 Dinners: 2,000 Years, 100 Recipes, which includes recipes for such dishes as Trimalchio’s pig (a…
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