Acquired Taste by T. Sarah Peterson
The French Origins of Modern Cooking

No critic rating

Waiting for minimum critic reviews

See 1 Critic Review



This colorful history of French cooking takes us back before salt and pepper shakers had been dreamed of and explains why we begin with salad and end with dessert. Full of zesty quotes and recipes from period cookbooks and illustrated with wonderful still-life paintings, Acquired Taste is a trove of discoveries about cooking techniques and terms that still flourish today.

About T. Sarah Peterson

See more books from this Author
Published November 1, 1994 by Cornell University Press. 262 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Acquired Taste

Publishers Weekly

See more reviews from this publication

When discussing the decline of saffron in 17th-century French cookery, she does not address the simple social explanation that a recent glut of domestic saffron had made the spice too common for high tables.

| Read Full Review of Acquired Taste: The French Or...

Rate this book!

Add Review