[Sca-cooks] French Confectionery Manual

[Johnna Holloway]

The only copy I have ever come across of this one lies
buried in DC. The earlier one is like 1525. It's not available either.
There's not been a facsimile or copy done of  Le Bastiment.
The best thing to read on the topic is
Liliane Plouvier's "La confiserie europeenne au moyen age."
Medium Aevum Quotidianum, Krems, 1988.
(Drive your librarian crazy--- go ahead ask for it.)

Johnnae

lilinah at earthlink.net wrote:

> Has anyone ever seen a copy of Le Bastiment de Receptes? It's the 
> French translation, published in 1541, of a Venetian confectionery 
> manual (name unknown to me) which was published a few months 
> earlier... Or for that matter, if anyone knows of that Venetian 
> confectionery manual... but i at least can read French...
>
> I'm reading a French history of cookbooks and cuisine - Culture and 
> Cuisine by Jean-Francois Revel - and it is, naturally, rather heavy on 
> the French books and rather light on any others, but, then, it's clear 
> that for the author the best cuisine is French. In it i've found the 
> titles of a number of "period" French cookbooks that i hadn't heard of 
> before and that are not on Thomas Gloning's site, other than mention 
> in his bibliographies.