[Sca-cooks] A question of resources

[Chip]

I've been mostly lurking for about 2 years and submitting the
occasional squeak when I think I might know the answer.  I've been
slowly learning about the existence of often-referred-to manuscripts &
the cultures/times they are from, but while I have found some great
resources on the web I have yet to find a "definitive" list of the
Great Primary Sources and the best tranlations of them.

For late period English I know of:
--Good Hous-wives Treasurie
--Form of Cury/Cury on Inglishe (I'm still fuzzy on the relationship
of these two -- one is part of the other?)
--Liber Cure Cocorum

French:
--Menagier de Paris

Italian:
--Platina

I found mentions of: 2ANCC, liber de couina, Libro di cucina del
secolo XI but I have zero clue as to their context, culture or time.

My Main Question (finally!, says they):

What are the best, most widely-accepted, widely-used,
can't-live-without-em translations of the above manuscripts?

I'm doing a feast in late October to feature English, French, and
Italian courses.  Until now, my feasts (all whopping 3 of them) have
been perioid -- period ingredients in a reasonable, not-too-modern
style with a heaping spoonful of research.  They have been
well-received and I'm proud of them, but now I want to get serious.
There will be crowd-pleaser dishes and shire favorites (my bacon and
mushrooms), but I want to really wow them.

My menu is coming along thanks to the many of you who have shared your
knowledge on the web (private pages mentioned here and all here whose
expertise is archived in the Florilegium), but if I could just get an
index of the dishes available to me from period, it'd make my life a
lot easier.  I'm sure it's out there, I just missed it.

Your thoughts and comments are invited.

My thanks,
_____________________________________________________________________
Iyad ibn Bisharo / Thráinn Tjúguskegg
Easaraigh, Meridies   www.easaraigh.org
Feast of Hearne: Swords & Shakespeare  http://www.easaraigh.org/event