SC - Room temp food-OOP

[Yeldham, Caroline S]

Can't find my copy of this book, buit is in the same series as
'Food and Cooking in Medieval Britain, History and Recipes' by Maggie Black.
so its 'Food and Cooking in 16th Century Britain' by Peter Brears.  
They are published by English Heritage and the Maggie Black ISBN is 1 85074
081 X

The whole sequence was published as the British Museum book on period
cookery edited by Maggie Black (which I don't possess).

Hope this helps

Caroline
> -----Original Message-----
> From:	Balldrich BallBarian BoulderBain [SMTP:msca at c2i2.com]
> Sent:	Tuesday, May 12, 1998 6:25 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Room temp food-OOP
> 
> 	Please send me the citation of this work:	
> > 	Peter Brears (wrote the British Museum book on 16th century cookery
> > and cooks at Hampton Court every year between Christmas and New Year)
> > reckons he can get a dish from the Great Kitchen to the main Hall in 45
> > seconds - and that's through crowds of visitors (I shouldn't think he
> runs
> > either - not his style). 
> 	
> I also agree on the tastless apples, especially after eating apples in
> England.  Also folks should try German Cherries, really sweet to an
> extream!
> 	Thanks
> Balldrich
> 
>  
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