SC - gum arabic

[Varju@aol.com]

>Date: Sun, 14 Sep 1997 14:29:45 -0700
>From: Wendy Trankle <wendyt at mail.telis.org>
>Subject: SC - Books for Beginners?
>
>Greetings to all!
>
>As a relative newcomer to the SCA I have decided that my interest in
>cooking could be about to take a very interesting turn indeed.  Can
>anyone suggest good books for the beginner.  All help will be much
>appreciated.
>
>Gwen Seis
>


Hi There, and welcome!

For Beginners, it's easier to see the original recipes along side the
"redacted" ones, to help learn terminology.

I reccomend Take a Thousand Eggs or More, by Cindy Renfrow,  and also Pleyn
Delit, Hieatt et al., second edition, for good, accurate jumping-off places,
and enough recipes that are well redacted that even if you can't read
middle-english, you can still cook a wonderful feast or just surprise and
astound your friends.

Please steer away from Fabulous Feasts. Some of the recipes, by admission of
the author, are "made up", the scholarship is sketchy at best, and the
author suggests substituting modern things for medieval ingredients that are
readily available now anyway. This book is probably the most readily
available in a modern bookstore, but it would be a mistake to use it like a
bible, although some of her information about serving and servants is quite
interesting.

In addition, you can go to the Office of the Stock Clerk at the SCA web
page, where I believe there are other cookbooks available (How to Cook
Forsoothly and The Compleat Dagger Lickin' Good come to mind. Though the
original documentation is not always available for these, the cooking is
sound, and tasty, and tried-and-true).

Hope this is the beginning of a huge library of wonderful tomes.


Aoife


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