The Most Excellent Book of Cookery

The Livre fort comprises about 70 pages of original French, with an English translation on facing pages. The translation is the work of Timothy J. Tomasik, Associate Professor of French, Valparaiso University, Indiana and Ken Albala, Professor of History at the University of the Pacific, Stockton, C [...]
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The Livre fort comprises about 70 pages of original French, with an English translation on facing pages. The translation is the work of Timothy J. Tomasik, Associate Professor of French, Valparaiso University, Indiana and Ken Albala, Professor of History at the University of the Pacific, Stockton, California; they have also written an historical introduction discussing the culinary significance of the work as well as a section describing how best the modern reader might cook from these recipes.