[Sca-cooks] New book

[Terry Decker]

I was gifted with a copy from the estate of a recently deceased friend,
Mairin ferch Howell, also an SCA cook.  The book is fascinating.  There are
interesting historical references, which need to be pursued through the
bibliography.  The recipes are modern and not adaptations of actual historic
recipes.  And the author subscribes to some opinions which run contrary to
some of our investigations.  You'll be reading it for months rather than
weeks.

Bear

>I received a book for a Yule presnt. Clifford White's 'A Mediterranean
>feast'. It is a combination history book and cookbook. Including recipes
from
>Turkey,France, Sicily,Sardinia,Greece,North Africa, Egypt. It is so cool I
>will be weeks reading this massive book, it tops off at over 800 pages and
is
>full of pics and diagrams and of course recipes.
>
>Take care
>Iago