SC - St. Florians Royal visit feast (assistant cook's report)

[LrdRas at aol.com]

Vivats!

A question to the list though. I know that the 'official' books are available 
to all but I am wondering why so few people in the SCA (or on this for that 
matter) do not use redacted recipes by other SCA cooks when preparing their 
feasts? It just seems strange to me considering that most published works are 
 little more 'authentic' than the work done outside the field and most are 
not as tasty as those that the people on this list have shared. Yet I see 
little use of them

Is there some sort of bizarre mind set that says because a recipe is from a 
published work it must be better or more authentic?  Just wondering what 
other thoughts on this are because I have only used a published recipe ONCE 
in the last 16 yrs of period cookery and that had to be drastically over 
hauled to make it fit for a King. From the cooks on this list alone I have 
over a hundred original redactions that are better than any published source 
not counting my own.

Ras
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