SC - FW: New Medieval cookbook

[Mary Morman]

I got two copies of this book yesterday from amazon.com.  One for myself
and one for my apprentices.  Come on over, Murkial!

I think this is destined to be -THE- new book for SCA cooking.  It is
well-written, well-translated, and gives plenty of background for the
recipes and the period.  the illustrations, both color and black and
white, are excellent.  the sources, mostly french and italian with a few
others thrown in, cover all the well-known ones (le menagier, platina,
taillevent, etc) but also a few little known manuscripts that definitely
add something new to my view of the corpus.

I have had the French original of this book for about five years, and have
been very eager to see the English translation (there are also German and
Italian translations).  It's as good as the original.  I was a little put
off at first that the recipes included as the original a translation into
English of the original, and then a modern redaction.  But all of the
actual originals in the original language are in an appendix at the back
of the book for you to refer to if you want to check out the translation.

I recommend that this is one to buy and use.  we will see a lot of it.

Elaina

On Wed, 20 May 1998, Christi Redeker wrote:

> Hello all!  Look a new book, has anyone heard anything about this?  Is it
> any good?  Do I just have to buy the darn thing and try it to see?  (Oh no
> not another cook book :D)
> 
> Murkial
> 
> Christi Redeker
> Digital Equipment Corporation
> Colorado Springs, Colorado
> 719/592-4504
> christi.redeker at digital.com
> 
> -----Original Message-----
> From:	L. Ruggiero [SMTP:larug at interfold.com]
> Sent:	Tuesday, May 19, 1998 7:12 PM
> To:	outlands at mail.unm.edu
> Subject:	New Medieval cookbook
> 
> I just today received my lastest orderfrom amazon.com... a new Medieval
> cookbook.
> 
> Title: The Medieval Kitchen: Recipes from France and Italy
> by Odile Redon, Francoise Sabban, & Silvano Serventi, translated by Edward
> Schneider
> ISBN: 0-226-70684-2
> cover price: $32.50 (amazon.com does give a discount, I got it for $22.75 +
> S&H)
> 285 pages
> Hardcover
> Due out June 1, 1998 (but obviously available now)
> 
> I like the look and organization of this book. Each recipe starts out with
> a translation of the Medieval recipe (with source) , followed by a
> paragraph or three of assorted info about the recipe, then the recipe
> itself (with American and metric measurements).
> 
> The section before the recipes (there are 153) goes over something of
> history, background, and menus. After the recipe sections, the medieval
> texts (recipies) in what i assume is Medieval French and Italian, a
> bibliography of primary and secondary sources, and a few mail order sources.
> 
> I can't wait to try some of these recipes.
> 
> Thalia Lavalle (mka Laura Ruggiero) <larug at interfold.com>
> 
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