SC - Book on Mongol Foods, Islamic Medicine (long)

[Philip & Susan Troy]

Bronwynmgn at aol.com wrote:
> 
> In a message dated 3/27/2000 1:12:26 AM Eastern Standard Time,
> wandapease at bigfoot.com writes:
> 
> << The book announced, I come to my second reason for this posting. I and
>  my team (in this case Buell, Eugene N. Anderson, a young 4 star cook
>  named Olav Hekala, and Fr. Sabban, the dean of French food historians,
>  if we can talk her into it) will continue with food research, this time
>  an annotated and fully introduced translation of the recipes section
>  from a
>  circa 1369 north Chinese popular encyclopedia. This book not only
>  contains what seems to be the earliest recognizable Baklava (a
>  Turkicized derivative from Mongolian Bakhlakh, "to wrap in layers," by
>  the way)  recipe,  >>
> 
> If this recipe is already in translated form, could someone see if I could
> get a copy?  One of the cooks in my shire is doing baklava for a feast in
> May, and this recipe may make it the only documentable dish in the
> feast....(She hasn't yet grasped the concept that cooking from a redacted
> period recipe is no harder than using a modern cookbook, but I keep trying.
> We are doing a feast together in the fall, and most of that one, at least,
> will be period if I have my say.)
> 
> Brangwayna Morgan

Well, it so happens that my lady wife (the Mongol of the family) has
expressed an interest in this one, so to maintain peace in the ger... I
mean home, let's see when it shows up.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com