[Sca-cooks] Fwd: RE: Madrone Culinary Guild Pamphlet Series

[Philip & Susan Troy]

>Reply-To: <raghead at liripipe.com>
>From: "E. Rain" <raghead at liripipe.com>
>To: "'Philip & Susan Troy'" <troy at asan.com>
>Subject: RE: Anyone still on SCA cooks list?
>Date: Tue, 30 Apr 2002 08:41:28 -0700

>I an happy to announce that the Madrone Culinary Guild has a new set of
>recipe pamphlets for sale. Based on our ever popular Elizabethan
>Banquet, 'Dining on the Edge' is a collection of recipes from 16th &
>17th century Europe (mostly English). Volume 1 includes savory dishes
>and a brief discussion of Renaissance dining practices, including the
>recipes for Pear Puddings and Sallet of Cold hen!  Volume 2 contains
>dessert recipes and an article on the use of sugar paste, including
>recipes for Shrewsbury cakes, Shell bread
>(madeleines!) and pippin puddings!
>All this for only $3 each!
>Below is the full ordering information:
>
>If you have any questions please contact me directly at
>raghead at liripipe.com Eden - pamphlet girl
>
>
>
>The Madrone Culinary Guild (Seattle, WA) produces a series of small
>pamphlets called the Feudal Gourmet series.  Each Recipe includes the
>original medieval text when possible & then our modern reconstruction
>(with a translation into English if necessary):
>
>An Apician Feast - Our pamphlet on Roman cookery. Excellent recipes
>(using the controversial Vehling Garum theory) and discussion of Roman
>food in general. $2
>
>A Weekend at the Staggering Hedgehog Inn - a collection of (mostly) 15th
>c. English recipes arranged as a weekends worth of meals  $3
>
>Fall Inn - a small collection of (mostly) English 14thc. foods mentioned
>in the writings of Chaucer $2
>
>A Culinary Reference Manual - our pamphlet of what foods are period, how
>to reconstruct recipes etc, includes an extensive bibliography &
>glossary of medieval culinary terms. $3 Freshly updated in 2000!
>
>French Food in The Rennaissance - A collection of recipes from Late
>Period France, (mostly La Varenne)  $3
>
>A Brief Overview of Early spanish Cuisine - a collection of recipes from
>4 different periods (13th to the 17th century), and discussion of
>Spanish cuisine in general. $3
>
>Dining on the Edge, Volume I: Hors d'Ouvres, Side Dishes & Entrees - A
>collection of recipes from 16th & 17th c. Europe, primarily England. $3
>
>Dining on the Edge, Volume II: Desserts & the Banquetting Course - A
>collection of recipes from 16th & 17th c. Europe, primarily England. $3
>
>the set of 8 pamphlets is $22
>we hope to have various other pamphlets available soon.
>
>checks should be made out to The Madrone Culinary Guild for the cost of
>the cookbooks you are ordering plus postage.  I generally ask for $1.00
>in postage for 1 large or 2 small pamphlets (you can tell size by cost
>$3=lg, $2=sm), and $3.50 postage for a full set of 8, and after that I
>have to weigh them...
>
>Send checks made out to the Madrone Culinary Guild
>to Eden Rain 5403 - 6th Ave NW Seattle, WA 98107
>
>Please contact Eden Rain at raghead at liripipe.com with any questions.
>Thank you.