SC - Excerpt from medieval cookbooks (FWD) (fwd)

[Maddie Teller-Kook]

Greetings.

I found this book (The Medieval Kitchen: Recipes from France and Italy)
listed on Amazon.com web site.  From what I know, it hasn't been
published yet. I have already ordered a copy to be sent once the book is
released.

meadhbh

Daria Anne Rakowski wrote:
> 
> Maybe I am repeating enquiries here but has anyone come across this book
> before? It was forwarded to me from a friend who knows of my cooking
> habit. Thank-you in advance.
> 
> Coll
> 
> <snip>
> The following, while in part a commercial announcement, also contains
> free information, so I have decided to pass it on.  Bon appetite!
> 
> Rob
> **********
> 
> The cuisine of the Middle Ages has been unfairly maligned.  For a taste
> of
> medieval cooking take a look at six recipes available on our website,
> including Chicken with Fennel, Inside-Out Stuffed Fresh Sardines or
> Anchovies, or the ever-popular Orange Omelette for Harlots and Ruffians.
> Read the recipes at:
> http://www.press.uchicago.edu/Misc/Chicago/706842.html
> This web feature is in celebration of our imminent publication of _The
> Medieval Kitchen: Recipes from France and Italy_, the best of medieval
> gastronomy rescued from obscurity and adapted for the modern kitchen.
> In
> his foreword Georges Duby said: "To open this book is to set your mouth
> watering."  We hope you'll agree.
> 
> --------------------------------
> Dean Blobaum
> The University of Chicago Press
> dblobaum at press.uchicago.edu
> -------------------------------------------------
> Catalogs, online ordering, and features from our publications at:
> http://www.press.uchicago.edu/
> -------------------------------------------------
> 
> --
> ___________________________________________________________
> Robert Helmerichs, Ph.D.
> 1101 South 7th Street, #8
> Minneapolis MN  55415
> (612) 349-9250
> rob at minn.net
> www1.minn.net/~rob
> 
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