[Sca-cooks] A question of resources

[Decker, Terry D.]

I use the recent Milham translation of Platina, the proper classicist's
translation with the original text and English translation on facing page.
There is a less expensive paperbound copy which omits the Latin text.

For part of your purpose, you might consider Redon, et. al., The Medieval
Kitchen which provides translations for recipes from a number of non-English
sources.

Bear

> Italian:
> --Platina
>
> What are the best, most widely-accepted, widely-used,
> can't-live-without-em translations of the above manuscripts?
>
>
> My thanks,
> _____________________________________________________________________
> Iyad ibn Bisharo / Thráinn Tjúguskegg