SC - New cook's question on baking pots/pans-OOP
LYN M PARKINSON
allilyn at juno.com
Mon Oct 12 14:10:31 PDT 1998
Mordonna,
>>Any opinions on this book? Anyone seen it, or read it? Any good
original recipes? Any suggestions yea or nay about buying it?
Savoring the Past; The French Kitchen and Table from 1300 to 1789,
Scribner ed. By Barbara Ketcham Wheaton<<
I haven't tried her recipes, but she says: "Some adaptations have been
necessary, but I have stayed as close to the originals as is possible for
a cook in a modern American kitchen." She gives 10 period French
recipes. Since my remaining modern French is sparse, I'll let Anne-Marie
comment on Wheaton's faithfulness to the medieval/renaissance French
originals.
Most of the book is text, and includes the 17th and 18th centuries. I
bought mine because of a good review in _Serve It Forth_, haven't gotten
too far into it, and have thrown it at the wall several times.
Get it via Interlibrary Loan, and decide if it's a 'keeper' for you.
Regards,
Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc
___________________________________________________________________
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
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".
============================================================================
More information about the Sca-cooks
mailing list