SC - private-Catilin

[LrdRas@aol.com]

 I am one of the people that have offered the loan of books to Bonne.
This is a list of what I have at hand to loan. The Book Shelf to choose
from:
1) Traveling Dysshes, a phamphlet by Siobhan Medhbh O'Rourk.
2) Seven Centuries of English Cooking By Maxime de la Falaise
3) English Bread and Yeast Cookery by Elizabeth David
4) Fabulous Feasts By Madeleine Pelner Cosman
5) Early French Cookery By Scully
6) Pleyn Delit 2nd Ed. by Hieatt et al.
7) Take a Thousand Eggs or More, vol.1&2. by Cindy Renfrow
8) Medieval Kitchen by Redon, Sabban, & Serventi
9) le Viandier de Taillevent , translated by James Prescott
10) Renaissance Recipes by Riley
11) Cariadoc's Miscellany 7th Ed.
12) The Art of Russian Cuisine by Anne Volokh with Mavis Manus - OOP, no
biblio.
13)The Frugal Gourmet Keeps the Feast by Jeff Smith - OOP
14) The Arabian Delights by Weiss-Armush

Comments and suggestions are welcome.
Genevia

On Mon, 02 Nov 1998 22:58:42 -0500 "Philip W. Troy & Susan Troy"
<troy at asan.com> writes:
>Bonne wrote:
>> <SNIP> I've had offers of the loan of books.  
<SNIP>, what is the first book  you would
>> reach for?  And per chance, what recipe might you be hunting up?
>
>Hmmm. Is this hypothetical, or is there an actual shelf of books 
>somewhere? If so, what
>books are we talking about? 1531 is a tough date to find much 
>information from, compared
>to, say, ~1390, or any of a number of other dates. You might look at a 
>copy of Andrew
>Boorde's "Dyetary of Helth" for preferred foods and dishes, and then 
>get actual recipes
>for some of these dishes from a source like Thomas Dawson's "The Good 
>Huwife's Jewell"
>(albeit roughly 60 years later than 1531). Platina is also reasonably 
>close (less than 60
>years prior, if we're talking about continental stuff in 1531).
>
>I'd say that in 1531 Renaissance cookery hasn't adopted its final 
>incarnation, if you know
>what I mean: there are still noticable throwbacks to a more medieval 
>style of cookery, as
>well as many specific medieval dishes still being eaten, if in 
>slightly altered form.
>Still a lot of payn perdy, blancmanger, and chewets being eaten, but 
>the style of service
>has changed a bit, and the spicing is a bit more like modern cookery. 
>Lemon and orange
>juices are being used more, sugar appears in greater quantities, but 
>probably in fewer dishes.
>
>If you can let us know what books you've been offerred, please let us 
>know and maybe
>people who've worked with/from them can tell you more!
>
>Adamantius  
>Østgardr, East
>-- 
>Phil & Susan Troy
>
>troy at asan.com
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message 
>to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe 
>SCA-Cooks".
>
>============================================================================
>

___________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com/getjuno.html
or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================