[Sca-cooks] Anonymous Venetian Cookbook

[Terry Decker]

Besides the Anonymous Venetian Cookbook, the work is also known as "Libro di
cucina" and "Libro per cuoco."  "Libro de cucina del secolo XIV" is, as I
understand it, the name of Frati's translation.

There is an English translation available at:

http://www.geocities.com/helewyse/libroenglish

Bear


>The "Fine Spice" recipe that is being most put forward for the
>up-coming competition appears to be the one reproduced in _The
>Medieval Kitchen_, by Redon, Sabban, & Serventi (trans. Schneider)
>
>The work from which it comes is the _Libro de cucina del secolo XIV_,
>edited by Ludovico Fratri, 1899, from reprint 1970,
>
>Am i mistaken in remembering the original cookbook also referred to
>as the Anonymous Venetian Cookbook?
>
>Is this SPECIFIC cookbook known by another name, perhaps in Venetian
>Italian? I recall a recent discussion on this list (now lost in my
>hard drive death) about several Renaissance Italian cookbooks, and i
>seem to recall that one of them was this book.
>
>I wish there was a way i could get all the Digests again, rather than
>having to search through the list archives a few messages at a time.
>That way i could just do a keyword search on my own computer, rather
>than whining on this list.
>
>Anahita
>who had no idea she could write around a dozen pages about Fine Spice
>blends. Now i gotta edit it down and it seems it isn't going to be
>fewer than 5 or 6 pages, when the recommended number is 3.