SC - Many questions.

[jeffrey stewart heilveil]

Greetings oh learned ones and those well read and experienced too:
Speaking of french food. Has anyone read and hold a sharable opinion on
the book _ Early French Cookery: sources, history, original recipes, and
modern adaptations_ by D. Eleanor Scully & Terence Scully. University of
Michigan Press c. 1995.  
Or _ Painters and food : Renaissance Recipes_ by Gillian Riley .
Pomegranate Artbooks, San Francisco, c.1993. Thank you for your input.
Genevia
geneviaMoAS at juno.com

On Sun, 5 Apr 1998 08:48:17 -0700 "Anne-Marie Rousseau" <acrouss at gte.net>
writes:
> 
>> Now any ideas for a late period french feast for our fall event?

>to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe 
>SCA-Cooks".
>
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