SC - Re: Wannabe

[Elanore Amrstrong]

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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