[Sca-cooks] Re: Anonymous Venetian Cookbook

[Louise Smithson]

> 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?
> 
>> Anahita

It is also called the anonymous venetian cookbook. 
There is a webbed translation of this book at 
http://www.geocities.com/helewyse/libro.html

The Italian transcription is also webbed at:
http://staff-www.uni-marburg.de/%7Egloning/frati.htm

There are several spice recipes #73-75
There is also the use of cardamom (gardamono,
cardamomo) in recipes where grains of paradise
(melguette, melegette) are also used.  
See recipes 32, 86 and 88.

Hope this helps. 
Helewyse
 

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