SC - Andalusian Cookbook now webbed
Sue Clemenger
mooncat at in-tch.com
Tue Sep 5 19:09:36 PDT 2000
Oh, wow, that is just amazing(assume exclamation point here--cranky
keyboard) I wonder if I can learn to do that when I grow up <g> I have
a question, though, as I'm not completely familiar with all the
appropriate terms (probably just enough to be dangerous <g>)
I noticed that at least one of the recipes is referring to a "tajine."
Is this the same class of dishes/cooking vessel now known as a "tagine?"
IIRC, they're these odd looking pottery things in which yummy stew-ish
(western bias showing here, sorry) things are cooked....
- --Maire
david friedman wrote:
>
> I have just finished webbing Charles Perry's translation of Manucrito
> Anonimo, an anonymous 13th century Andalusian cookbook. It can be
> found at:
>
> http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
> --
> David Friedman
> Professor of Law
> Santa Clara University
> ddfr at best.com
> http://www.daviddfriedman.com/
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
More information about the Sca-cooks
mailing list