[Sca-cooks] A Noble Book of Royal Feasts

[Joe Fling]

Hello all!

I went to the web site and sent them a message and today I got the following
reply:

"Thank you for your enquiry. The edition of the Boke of Cokery is still in
preparation. As soon as the publication date is known it will be posted on
our website but I will also keep your enquiry on file and notify you direct
of publication details as soon as they are available.

Yours sincerely

Kate Harris"

I'll post updates as I get them.

JohnM.
"Nerves of Steel; Brain of Chipmunk"



----- Original Message -----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, June 27, 2002 2:37 PM
Subject: Re: [Sca-cooks] A Noble Book of Royal Feasts


> That's just it, they didn't miss it.  It is more commonly referred to as
the
> Pynson edition of The Boke of Cookery.  The only known copy is at
Longleat.
> The book is known primarily to antiquarian bibliophiles and culinary
> historians.  The news article is a little more hyperbolic than factual
about
> this "new" find.
>
> It was originally thought to be another version of The Boke of Cookery,
but
> there are major differences and as Johnna has pointed out the actual title
> is "This is the boke of cokery."  "Here begynneth a noble boke of festes
> ryalle and cokery..." is actually the opening line.
>
> A number of culinary scholars have seen and worked with the text, but for
> various reasons Johnna documented in her presentation at CooksCon II, no
one
> has published a full transcription and translation.  Brears has published
> some recipes taken from the book, one of which I used about two years ago
in
> preparing my Elizabethean feast.  Specifically, the recipe for whiting
> served in apple and wine sauce.
>
> As a guess, I would say that Kate Harris, the Longleat librarian, may be
one
> of the prime movers in getting the book out of limbo.
>
> Bear
>
> > How the heck did they miss finding this at Longleat of all
> > places?