[Sca-cooks] A Pennsic Shopping List?

[johnna holloway]

Johnnae llyn Lewis sends greetings.

There is a new edition of Larousse slated for
publication in the fall of this year. I wouldn't
recommend Larousse to anyone less than expert level
because of the number of food history mistakes and
errors that are in the work. Classic, it might be
but accurate it isn't. Save your money and buy
the Alan Davidson THE OXFORD COMPANON TO FOOD
and I would price that through some online sources
for the best buy. Try Jessica's Biscuit at
http://www.ecookbooks.com/index.html for good
prices and sale items.

Johnna Holloway

Daniel Phelps wrote:
>
> Was written:
>
> >     What I need are the basic beginner already redacted
> >type cook books on period cookery.
>
> A quick rummage through the book case suggests at the following will meet
> your stated requirements:
>
> Early French Cookery
> The Medieval Kitchen
> An Ordinance of Pottage
> Pepys at Table (late, very late, and arguably just of of period)
> Sallets Humbles & Shrewsberry Cakes
> To the King's Taste
> To the Queen's Taste
> In a Caliph's Kitchen
> A Taste of Ancient Rome
> The Roman Cookery of Apicius (Edward)
> Plane (sic) Delight
>
> Wild card to fill out the dozen
>
> Larousse Gastronomique, no it is not a period cookbook, just a very good
> source for "ground truthing" recipes against what does work.  Don't pay full
> price for the latest edition look for one from the 60's or 70's.  You should
> be able to get it at $10.00 or less rather than $75.00 or more.
>
> Daniel Raoul
>
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