[Sca-cooks] "All the King's Cooks"

[johnna holloway]

I recommend it very highly. The original recipes are directly noted as 
to source and place. If you can read a footnote, you can find the source 
and then locate the original recipes with only a bit of bother. The 
original works are now available on EEBO or microfilm or have been 
published in facsimiles or reprint volumes.

Just because Brears saved the space and did not include the original 
recipes is no reason not to buy this book. Anyone into 16th century 
kitchens and/or cookery ought to buy a copy while it is still available. 
There is a strong chance that it will go OP and never be printed in 
paperback.

And yes the information is very good and as always in any Brears' text 
highly readable.

Johnnae llyn Lewis



Greg noted--
It's in Jaella's bibliography:
>>http://www.pbm.com/~lindahl/articles/food_bibliography.html
>>As you've guessed, she recommends against the recipes.
> 
Jadwiga wrote
> Actually, to directly quote Jae's annotation:
> 
> "An excellent overview of the Tudor kitchens of Henry VIII at Hampton
> Court Palace, and what was done there. However, the included recipes do
> not have the originals included, so this is RECOMMENDED for the
> information, and NOT RECOMMENDED for the recipes."
> 
> So, can we talk about the information? Pretty please? I'm all excited
> about roasts and boiling kettles and food service and so forth...
> 
> -- Pani Jadwiga Zajaczkowa,