[Sca-cooks] Books

[Micheal]

 Greetings
  I don`t know about Cooking for Crowds for Dummies you might be right. 
Anyway I use a book called
100 to Dinner printed 1960 university of Toronto  isbn 0-8020-1115-2. It was 
designed for crowds of 100-125 . Authors E.Middleton/ M.Ransom Carter/ A. 
Vierin
  Yes it is a modern book but it is relatively simple for most experienced 
cooks to replace modern recipes with  period ones. Gives inexperienced cooks 
something to work with as far as feeding crowds go . Reference tables for 
measure and cooking times are extremely accurate. Discusses much more then 
simple recipes as well from Banquets - breakfast for 100-125 people.
 If your cooking for large crowds often, I recommend it very highly, at 
least as a reference book.  I am on my third copy, as mine travels with me 
to camps, and feasts.
 Cealian Of Moray
----- Original Message ----- 
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, September 17, 2005 9:50 PM
Subject: Re: [Sca-cooks] Books


> The Scotch Whisky book is pretty good.
> I have been debating the Cooking for Crowds for Dummies...
> is an audience going to be insulted if they are told they need
> to read this title?  Does this conevy a lack of confidence in their
> abilities? Anyway free shiping for orders over $40 and you could
> get the one saffron book for free. http://www.ecookbooks.com/
>
> Johnnae
>
> Daniel Phelps wrote:
>
>>I just got my Jessica's Biscuit Cookbook Catalog.  It lists three books 
>>that
>>might be of interest to those on the list:
>>
>>Cooking for Crowds for Dummies
>>Coffee: A Dark History
>>Scotch Whisky: A Liquid History
>>
>>Daniel
>>
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