[Sca-cooks] Basque, Northern Spain, Catalan, Southern France

[lilinah at earthlink.net]

Da wrote:
>  I am looking for cookbooks of these regions any good ones I should be
>  looking for? Primarily of Basque or Basque influences, and such.

Do you want SCA-period or modern?

For modern, i can recommend:

La Veritable Cuisine Provencale et Nicoise by Jean-Noel Escudier
[note that there are cedillas under the "c" in Provencale and 
Nicoise, but i don't know if they "travel" in e-mail]
Les Editions Provencia, Toulon FR
1964
I bought this when i lived in Provence in 1973, at the recommendation 
of some good local cooks. It is in French and the recipes are written 
rather like Medieval recipes. There's no list of ingredients and 
their quantities at the beginning of the recipe, as in American 
recipes. Rather each recipe is written as a paragraph or two of text, 
sometimes rather chatty, and many include no quantities. The food is 
really Provencal, not some sort of adaptation.

The Cooking of South-West France by Paula Wolfert
I'm a fan of her cookbooks and own most of them. And this one has 
some modern Basque recipes in it, so it kind of covers two of your 
requests.

Catalan Cuisine by Coleman Andrews
I've cooked from it and the food has been tasty, but i'm not Catalan 
and haven't traveled to Catalunya, so i don't have anything to 
compare the food to.

A Flavor of Andalusia by Pepita Aris
I did travel in Andalucia in December 2000. I got this book on sale. 
The author is actually Andalucian and the recipes are quite good, but 
there just aren't enough of them - the book is less than 100 pages 
long. More, more, i want more!

I'm sure there are other good modern books on these topics, but these 
are in my library - i have some others, but i trust these.

I'd be happy to learn of other modern Catalan and Andalucian 
cookbooks, if anyone has some they've used.

Anahita
mundanely a fan of Mediterranean cuisines,
one reason i picked my SCA persona...