SC - Cookbooks

[Nikki McGeary]

Thank you!  I'm not actually starting out just now.  I've been cooking in the
SCA and mundane world for quite a while.  I just -gulp- haven't gotten around to
buying my own books.  I have accumulated oodles of Xeroxed copies of recipes and
I really want books.

Where may I obtain Cariadoc's books?

Thank you, again!

Mary Morman wrote:

> On Wed, 23 Sep 1998, Nikki McGeary wrote:
>
> > Greetings, all!  I'm new to the list, though I've been cooking in the
> > SCA for a long time.  My question is this:  what period cookbooks,
> > SCAdian and otherwise, do you recommend to start a collection for
> > preparing feasts and where may I obtain them?  Thank you so much for any
> > info!
> >
> > Lady Heloise Noailles-les-Brive of the Barony of Bhakail (Philadelphia)
>
> The ones that I would most recommend for someone starting out are Hieatt's
> Pleyn Delite (either first or second edition, although second is a little
> better) and the new Odile Redon book The Medieval Kitchen.  These books
> include the original recipes, tell you quite a bit about Renaissance food
> and cooking and dining, and have generally good redactions that you can
> work from (note I said "work from" - I doubt I ever actually followed a
> recipe exactly in my life, it was quite a trial for my home-ec teachers).
>
> If you want to start working from originals, then The Two Fifteenth
> Century Cookbooks and Forme of Curye are great starting places.  And for
> the best bang for your buck, you cannot possibly do better than Cariadoc's
> cookbook compendium.
>
> But, again, if you are just starting out, I would suggest either the
> Hieatt or the Redon - you probably need a little hand-holding until you
> get your feet under you.
>
> elaina
> dragonsspine, outlands
>
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