[Sca-cooks] Tips on Redactions

[david friedman]

Adamantius writes:

>In general I agree with the idea that a modern cookbook is probably a
>better tool for teaching general cooking techniques than a period one,
>and leaves a person so exposed better prepared to deal with a period
>recipe than a period cookbook would prepare one to handle a modern recipe.
>Situation A) Someone who has a basic familiarity with "The Joy of
>Cooking", say, can pick up something from The Forme of Cury and be told
>how to draw up an almond milk or clarify sugar, right in the recipe,
>especially with a basic modern background already installed. They might
>have a little trouble with the vocabulary, but when told to hack
>something into gobbets, can immediately do so.
>
>Situation B) involves a person exposed only to period cookbooks, limited
>more or less to the technology and terminology represented in those
>books, and if called upon to produce a modern dish according to a
>specific recipe, could have quite a lot of trouble. If told, right off
>the bat, to cut a fine brunoise, not only would they probably have
>trouble with the vocabulary, but wouldn't, I suspect, be very good at
>the technique, either, without some practice.

I think the question was not modern cookbooks vs period cookbooks but
ordinary modern cookbooks vs modern "period cookbooks" (_Pleyn
Delite_, _Fabulous Feasts_, ...).
--
David/Cariadoc
http://www.daviddfriedman.com/