Subject: SC - Humoral Theory revisited (briefly, I hope)
Elaine Koogler
ekoogler at chesapeake.net
Mon May 1 08:48:21 PDT 2000
> as to books here is what i have on the shielf:
> food and feast with the viking by hazel martell
> a calender of festivals by marian green
> the medieval kitchen by redon,sabbon and serventi
> curye on inglysch
> to the kings taste
> platina:on right pleasure and good health
> pleyn delite
> the medieval cook book maggie black
> fabulous feasts george brazzeler(sp?)
> take a 1000 eggs or more
> the art of cookery terence scully
> cooking and dining in imperial rome apicus
> plus a couple others on order and not here yet.
> is this ok for just starting out?
...
Honey, that list rivals a lot of oldtimers collections! I've been cooking
in the SCA for almost 3 years and I own nothing. The University library
provides some when needed, and a friend will briefly loan the others, but I
don't own anything. Yes, I know I could photocopy my very own copies while
I have them in my possesion. But I usually aquire them for a specific
project and don't ever find the time/money before they must go back.
You have more than enough material to get started. Read the first part of
The Medieval Kitchen by Redon, et al. I think that's as good an introduction
as you will find anywhere. When you get to the 2nd part, the recipes,
you'll find there's plenty of recipes that don't require anything too
unusual meaning you might be able to just get up from your comfy chair and
get started, with no shopping.
Bonne
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