SC - OT: Christmas Dinner... :)

[Alderton, Philippa]

In a message dated 12/26/99 10:14:44 PM Eastern Standard Time, 
phelpsd at gate.net writes:

<< Tis Tis Ras I am surprised!   J of C has lots of good practical advice and
 can be picked up as a used book for a pittance  >>

I wasn't dissing the source. I only said it was not very useful to me 
personally. I find many other cookbooks much more useful regarding practical 
kitchen advice. The Settlement Cookbook and The Boston School of Cooking come 
immediately to mind as my first choices. Both of those books, however, have 
suffered greatly in their most recent editions so earlier editions would be 
the most useful for our purposes. 

I also rely on several encyclopedic works on specific cuisines that still use 
many of the spices and seasonings which were popular in the middle ages (but 
which have fallen out of use in modern Eurocentric cookery) such as India, 
Thai, Greek, Spanish and Middle Eastern cooking since those countries still 
have highly sophisticated cooking styles which are more in line with that 
which was used in the middle ages before the introduction of early modern or 
nouveau cuisine in the 1500s CE. I also occasionally consult Chinese cookery 
manuals occasionally to get a feel for amounts of certain ingredients. Rarely 
do I ever turn to modern minimalist European/American sources as a first 
choice when information is needed for a particularly problematical redaction.

Every person has their own unique twist on approaching recipe redactoions. No 
single one is more correct than another. If a system is developed which 
consistently produces food which is fit for a King then that system should be 
adhered to.

Ras
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