originals and redactions Re: [Sca-cooks] "All the King's Cooks"

[Terry Decker]

The quality of the author is known and his more scholarly works do contain
original recipes, so there is an acceptance for casual usage.  If the
objective is scholarly precision, the original text or an accurate
transcript is preferred.

Since the culinary abilities of the participants on this list range from
non-existant to professional, having a wide range of usable and reasonable
accurate sources for all skill levels is of value.

Bear

>    As a historian I must immediately wonder, without the original
>sources what makes you think the redactions ARE accurate?  Personally I
>don't use redactions at all.  I don't use printed ones, nor do I create
>my own, I just follow the receipt.
>
>Ranald de Balinhard
>
>--
>Ron Carnegie <r.carnegie at verizon.net>