SC - Re: Shaped Bread

[Philip & Susan Troy]

Elise Fleming wrote:

> It was unclear if this meant "period sources" or modern sources.  I'm
> not certain of period references, and they are unlikely to be in
> cookery books but rather in discussions of what was presented at a
> feast.  However, a really "neat" modern book is from the Professional
> French Pastry Series by Roland Bilheux and Alain Escoffier published by
> Van Nostrand Reinhold.  Unfortunately I just lent my copy to someone
> yesterday so I can't provide an exact title.  Upscale bookstores might
> carry this series which may be going out of print.  It has detailed
> pictures of fantastic "subtleties" all made of bread as well as recipes
> for many versions of bread.
> 
> Alys Katharine

If I remember correctly, Taillevent speaks of some of the subtleties in
the Viandier as being made, at least in part, of dough. Precisely what
type of dough that would be, it's hard to say...

Adamantius