SC - Cookbook review?

[Conni Hazelwood]

I have a copy that I picked up in my local Half- Price Books.  Kind of short
on period recipes, but the ones that are there are from good period sources
with the original language recipe included(if you read period French.)  Lots
of good photos of prints and woodcuts from period.  the first 200+ pages are
devoted to a history of foods, cooking and dining.  The book's period covers
1300 to 1789, so nearly half of the book is covering post-period stuff.  I'm
still reading it, so I can't really review the written portion yet.  PS most
of the recipes are from Viander, and so are available from other sources.

> -----Original Message-----
> From: owner-sca-cooks at Ansteorra.ORG
> [mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Mordonna22 at aol.com
> Sent: Saturday, October 10, 1998 3:05 PM
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Cookbook review?
>
>
>
> 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
>
>  Quality Paperback, ISBN: 0684818574 List Price: $16.00 OUR PRICE: $12.80
> Simon & Schuster Publication Date: 04/01/96
>
>   <A HREF="http://www.books-for-cooks.com/index.html">Books For Cooks,
> theNeighborhood Cookbook Store on the Web</A>
>
> Mordonna DuBois
> Haven of Warriors
> Barony of Atenveldt
> Kingdom of Atenveldt
> (Phoenix, Arizona)
>
>
>
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