[Sca-cooks] Ideal cookbook collection?

[Anne duBosc]

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Well, it's not available from any of those places, but my preference for a starter set is the three volumes sold by Cariadoc and Elizabeth Cook at www.pbm.com/~lindahl/cariadoc/miscellany.html
Next, I'd go with Cindy Renfrew's "Take a Thousand Eggs" and "A Sip Through Time".
If you can find it, a good out-of-print book is the Flowers and Rosenbaum translation of Apicius entitled "The Roman Cookery Book."  Avoid "Cookery and Dining in Imperial Rome" by Thomas Vehling.
Maggie Black's "The Medieval Cookbook" is good, too.
For an interesting and informative treatment of general cooking, (there is nothing "mundane" about this book, but it is about modern food) I'd go for Shirley O. Correher's "Cookwise".
If you can get a good translation of "Le Menagier" that would be A Good Thing.
After that, the field is far too diverse, and there are too many good ones out there.
Mordonna

 Patches <slpatch at mfire.com> wrote:I figure this is the place to ask this question!

For our wedding we recieved an enormous amount of gift certificates for
Border's, Walden's, B. Dalton and Amazon. (guess our friends know us that
well!!)

We know just what to get with some of them - but are having trouble deciding
on the perfect selection of period cookbooks - some I know are really good,
some plain awful, and I'm not yet at a level to always know which is which at
a glance!

So here's a poll: Which ten books would you choose if $ were irrelevent?

Doesn't matter if these sellers do/do not stock them; go wild!


The Brigands Cache
"Purveyors of Fine Goods Acquired"
http://www.brigandscache.com

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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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