SC - Period Asian Cooking
david friedman
ddfr at best.com
Wed Dec 15 20:59:13 PST 1999
At 4:06 PM +1100 12/16/99, HICKS, MELISSA wrote:
>There is a translation of a 14th Century Chinese Cookbook in PPC 61 (I
>think) with suggested changes for some of the translations in a later issue.
>I think this is a direct translation only - no hints or thoughts on how to
>make them in a modern kitchen.
And I did one of the recipes, successfully (although not, I now
think, perfectly accurately) a few days ago. Carp with ginger and
pepper , cooked in sesame oil with soy sauce added. Tasty.
The PPC web site is:
http://www.members.tripod.com/rdeh/ppchome.html
David/Cariadoc
http://www.best.com/~ddfr/
============================================================================
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