SC - Recommended Books
Lilinah biti-Anat
lilinah at grin.net
Thu Oct 28 15:42:04 PDT 1999
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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