SC - Period cookshop at Pennsic?

[Elaine Koogler]

Welcome to the list.  I hope you find our conversations enjoyable....though they
can be a bit frustrating at times (people who write about really good stuff,
then don't share the recipe :-( )

If you've enjoyed this book, you might be ready to try redacting some recipes on
your own.  Milham's translation of Platina might be a great place to start, as
you seem to enjoy that sort of recipe.  I know that there are several torta
recipes in his compilation.

You can get a copy of Milham from any good bookseller...you might want to try
the Adall.com web site...they'll give you the best prices they can find for
whatever book you're looking for!

Again...welcome!!

Kiri

Elanore Amrstrong wrote:

> Hi,
>    I've been watching the list for a while, but this
> is my first posting. So Hi All!
>    Any way, I've found a wonderful basic book that
> started me on my love of making period food was
> Medieval Kitchen. I remember on of the authors's name
> as Odile.  The recipes are French and Italian with one
> or two English thrown in.  They include translations
> of the text from where they got the recipe with each
> redaction.  The recipes range from dead easy to pretty
> complex, but so far they all have been wonderful. My
> current "bestseller" is the Torta Blanca aka period
> cheescake.  They also include a great chapter on
> ingrediants and substitutions.
>    Even if the book doesn't work out for you, I hope
> that you have discovered another fun and wonderful
> hobby (or obsession, as the case may be.)
>
> Mary Elenore Armstrong
>
> --- Luanne Cupp Bartholomew <luanne at bartholomew.com>
> wrote:
> > I made a Fricassee from Duke Cariadoc's Miscellany
> > (redacted from Platina).
> > Very simple yet quite different in flavor from
> > anything I've tasted before.
> >
> > Luanne
> > mailto:luanne at bartholomew.com
> > http://luanne.bartholomew.com
> >
> >
> > >
> > > So, whadja make? Do tell, inquiring minds, etc.
> > >
> > > Adamantius
> > > --
> > > Phil & Susan Troy
> >
> >
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