Over a Red Hot Stove: Essays in Early Cooking Technology by Prospect Books (Hardback, 2009)

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This engaging book of essays by five food historians looks at how food was prepared and cooked during the hearth's reign. Topics include the evolution of the cast-iron range; the roasting of oxen over outdoor fires; the royal roasting ranges in the kitchens of Windsor Palace; the clockwork devices used for open-fire roasting; the history of barms and leavens; and cooking techniques for beehive ovens.
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