[Sca-cooks] To the Kings Taste Question

[Terry Decker]

I wouldn't consider it a "bad" example.  Beside Fabulous Feasts, Our
Delectable Past, and Gillian Riley's stuff, Sass's work is quite creditable.
To the King's Taste is meant for a more casual audience rather than
nitpickers like us and Sass's recipe adaptations are no further off than
some of the adaptations that have been posted here over the years.

I will admit that I prefer working with Take a Thousand Eggs or More, but
TTKT is a useful quick ref.

Bear

>Actually, this is one of the books I keep around as a bad example. Back
when
>it was published, there were very few resources for medieval cookery -- To
>the Queen's Taste and Pleyn Delit came out the following year -- and it
does
>have the original recipes neatly transcribed so you can do your own
>redactions. But it's not so much  "adapted for modern tastes" as "vaguely
>based on the medieval ingredients." My favorite example is her version of
>Douce Ame. The original calls for capons half yrosted. Her redaction calls
>for chicken pieces floured and fried ...
>
>Cynara