[Sca-cooks] Renaissance Recipes by Gillian Riley

[Martin G. Diehl]

lilinah at earthlink.net wrote:
>
> Vincenzo used three recipes from "Renaissance
> Recipes" by Gillian Riley.  As far as i can tell,
> it's a picture book with recipes.
> Intriguing, since i'm into art, too.
>
> Does it have the original recipes, or just the
> author's worked out recipe?

No, just the author's recipes.

The nearby text has enough dialog to identify who
documented the recipe in period as well as when or
where it originated.

The book does have a bibliography.

BTW, I got this as a gift _before_ I found the SCA
(even though I had been aware of the SCA for at
least a decade before that ... but that's another
story -- we hide pretty well <g>).

I actually used that book to do my food contribution
for an SCA potluck at Rusted Woodlands.

A few years later, I got my copy of Platina and was reading it
that evening (usually I do not read
cookbooks for recreational reading).  I recognized
the Chicken Verjus dish and reread the GRiley book.

My point is that she has enough detail for us to
recognize the relationship between the original
documentation and her recipe.

> Anyone else familiar with it? Is it worth buying?
>
> Second, Riley has put together several other books:
> -- The Dutch Table : Gastronomy in the Golden Age of
> the Netherlands (is this the 17th or 18th century?)
> -- Impressionist Picnics (way oop, but i like some
> Impressionists (just not Renoir))
> -- A Feast for the Eyes  (which appears to span from
> the Renaissance to the Impressionists)
>
> All four are affordable. Any details on the latter
> three as well?
>
> Thanks for any information,
> Anahita

Vincenzo

--
Martin G. Diehl