The Fine Art of Cooking and Seasoning Red Dragon was a cookbook considered ancient as of the mid-to-late 14th century DR. As the name suggested, it revolved around the culinary uses of red dragons.[1]
Circa 1367 DR, the halfling traveler Brac Bristletoes came into possession of a copy and was interested enough in its dishes to look for an adventuring company who could help him collect its primary ingredient.[1]
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- ↑ 1.0 1.1 1.2 Tom Prusa (1993). The Shining South. (TSR, Inc), p. 50. ISBN 1-56076-595-X.