SC - Roasted garlic was my latest feast

[Robin Carrollmann]

I have the Milham translation, and I think very highly of it. I do read
Latin fairly well, and every time I've checked a recipe (Adamantiuys laughs
at me for it, but I've found I can get a better "feel" for the author's
intent if I read the original), I've found it to be very accurate. In some
cases, I've had to rely on her tranlations of specific terms since I didn't
have them in any of my dictionaries, in others, I've had to translate her
literal translations into more common cooking terms- the lady is an
excellent scholar, but not a cook- and most of you know my ongoing rasslin'
match with the word "lardus" which seems to be universally translated as
bacon, but I've found it to be very close to the original text.

I also found her introduction to be very well done, and to give me a nice
feel for the time in which it was written. The sole weakness I've found is
that the index only uses the Latin terms, so if you go into it looking for
"lamb" you'd better know the Latin word for it.


Phlip

Philippa Farrour
Caer Frig
Southeastern Ohio

When pompous people irk me with their regal attributes,
It pleases me to imagine how they'd look in bathing suits.

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