SC - Recepies wanted

[Stefan li Rous]

In a message dated 3/24/00 12:26:16 AM Eastern Standard Time, lcm at efn.org 
writes:

<< Everyone has to start somewhere- >>

True. :-) I started with Cariadoc's Collection. Went on to produce many well 
received period feasts over the past 17 years and have only within the past 2 
years added any other scholar's works to my own extensive original work. :-). 
The point being...I agree with His Grace.....period manuscripts or 
translations thereof are the best way to introduce new wanna be period cooks 
to the art of period cooking. Any other approach is, to me, a waste of time 
and effort in the long run. A good number of experienced cooks on this list 
started out with only period manuscripts to work from so there is really 
little reason, IMO, for a beginner to start with any other than the original 
or translation of the original source.

OTOH, if the beginner is a beginner cook, as opposed to beginner period cook 
then I would recommend The Settlement Cookbook, Fannie Farmer or The New 
American Women's Cookbook (all 3 of which include instructions for boiling 
eggs). :-)

I do have a grip. I was merely trying to point out that the poster said they 
already had some 'coffee table' books such as Pleyn Delyt and The Medieval 
Kitchen. which the poster has since confirmed.

Ras