- B O M _______________________________________________________________ Encadernação: Brochura /Flexível; Altura: 19, 00 cm Largura: 13, 00 cm Profundidade:, Edição; 1ª Número de Páginas: 232 __________________________________________________________________ Obs.:Estado de conservação bom. Capa e lombada com marcas de manuseio e dobras, leves manchas amareladas devido a ação do tempo, miolo limpo...

brochura; bom estado; sem grifos; não acompanha cd original

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and ...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...

Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes.Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots.In this, the first new edition since 1780, food historian Glyn Hughes has made this first English cookbook sufficiently lively and readable t...