Food fit for Pharaohs: An Ancient
Egyptian Cookbook by Michelle Berriedale-Johnson
The great fertility of the Nile
valley provided the ancient Egyptians with a delicious and wholesome diet
ranging from staples such as bread and beer to herbs and spices like dill, mint
and cumin. Using these ingredients the British Museum's 'chef du tempe perdu'
has created 35 recipes for dishes the pharaohs and their people may have eaten,
including soups, starters and snacks, main dishes, desserts and baking.