[Sca-cooks] French Confectionery Manual

[Johnna Holloway]

Oh ought to mention--
Far better sources for French titles would be to read
Bruno Laurioux's Les Livres de Cuisine Medievaux
and Le Regne de Taillevent Livres et pratiques culinaires
a la fin du Moyen Age.

Johnnae

lilinah at earthlink.net wrote:

> 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.