SC - Recommended Books

[Huette von Ahrens]

The recommended Platina is the Milham edition.

Here is the pertinent data:

ISBN 1889818127 (alk. paper)                          
Platina, 1421-1481.                                   
[De honesta voluptate. English]                       
Platina's On right pleasure and good health : based
upon the critical edition and translation of De
honesta voluptate et valetudine / by Mary Ella Milham.
    Asheville, NC : Pegasus Press, 1999.              
    

Terence Scully is publishing a new book, due out in
November, called "The Neopolitan recipe collection".
I have only seen blurbs about this, however, I would
recommend anything that Scully has written/edited.

Here is the pertinent data:

ISBN 0472109723 (cloth : alk. paper)                  
[Cuoco napoletano.]                                   
  The Neapolitan recipe collection : (New York,
Pierpont Morgan Library, MS Bèuhler, 19) : a critical
edition and English translation / by Terence Scully ;
initially with the collaboration of Rudolf Grewe.  Ann
Arbor, Mich. : University of Michigan Press,1999.     
          
Huette

- --- Lilinah biti-Anat <lilinah at grin.net> wrote:
> Gee, this sounds silly, but as i said my computer
> lost all the 
> messages from the list i had been saving. so now all
> i have are 3 
> weeks of messages :-(
> 
> So, what books would make up a good library for SCA
> period cookery?
> 
> I have a preference for food from the Mediterranean,
> and while i like 
> to learn about food in other places, that is my
> personal focus.
> 
> So far, i have:
> 
> -- downloaded all the Middle Eastern recipes on line
> in Lord 
> Cariadoc's Miscellany and any others i could find in
> the Florilegium.
> 
> -- "A Taste of Ancient Rome" by Ilaria Gozzini
> Giacosa
> 
> -- "The Medieval Kitchen : Recipes from France and
> Italy" by Redon, 
> Sabban, and Serventi
> 
> -- "Pleyn Delit" by Hieatt, Hosington, and Butler
> (most recent edition)
> 
> -- "Early French Cookery" by D. Eleanor and Terence
> Scully
> 
> -- "A Drizzle of Honey" (which is useful, even with
> my previously 
> mentioned reservations)
> 
> -- "The Closet of Sir Kenelm Digby Opened"
> 
> I also have "A Medieval Health Manual: Tacuinum
> Sanitas", Culpepper's 
> Herbal, and Reay Tannahill's "Food in History"
> 
> I am intending to get:
> -- Cindy Renfrow's "Take a Thousand Eggs"
> -- Lord Cariadoc's 2 volume collection of cookbooks
> -- Barbara Santich's "Original Mediterranean
> Cuisine"
> and
> -- Platina - but since i lost all the messages, i
> don't remember 
> which version was the one most recommended by
> listees?
> 
> Anything else i *really really* ought to have?
> 
> Thanks for any other pointers,
> 
> Anahita
> Feeling a bit silly for bringing up this no doubt
> ancient and oft 
> repeated question.
>
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> 
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