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

[johnna holloway]

The redactions are fine. It's a British book so he gives things such as 
900g/ (2 lb) or 1150 ml (2 pt) and oven temperatures are 180 degrees C 
(350 degrees F, gas mark 4). The recipe instructions are given in 
numbered paragraphs and are quite complete.

Why should we doubt the work of Peter Brears?
Brears after all did the Tudor sections for the English Heritage series 
which was released in hardbound as A Taste of History. He also published 
some of the sugarpaste/dessert recipes in the conference proceedings 
from Leeds that was edited and released as 'Banquetting Stuffe' under 
the guidance of C. Anne Wilson. Moreover, these recipes are based on the 
work of Brears and his staff through the years of actually working in 
these kitchens and putting on these sorts of feasts at Christmastime 
beginning in the early 1990's.

All in all it's a very good book and for anyone into Tudor-Elizabethan 
cookery a must have volume. Just because I own 10,000 plus cookbooks and 
books on food history does not mean that I do not examine and carefully 
review volumes that I recommend. As a librarian as well as collector, it 
would be professionally irresponsible not to carefully consider which 
volumes I care to endorse. This is one of the great volumes. I use and 
recommend it often.

Johnnae llyn Lewis

Greg Lindahl wrote:
> On Mon, Aug 25, 2003 at 09:03:12PM -0400, johnna holloway wrote:
> 
> 
>>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.
> 
> 
> A footnote is a good start, but have you looked, and are these
> redactions good ones? I don't think Jaella actually looked, as it's a
> lot of work...
> 
> -- Gregory