[Sca-cooks] Back to baklava.
Huette von Ahrens
ahrenshav at yahoo.com
Thu Apr 5 17:48:39 PDT 2007
--- Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
> Think Ottoman, not Greek and turn to those sources.
> from my notes--
> As regards pre-1600 baklava, there is of course an original late 16th
> century early 17th century recipe included in Mary Isins commentary in
> the book A Kings Confectioner in the Orient. The recipes titled Royal
> Baklava.
> This book is properly
> Unger, Friedrich. A King's Confectioner in the Orient. Edited with a
> Commentary by Priscilla Mary Isin. Translated from the German by Maret
> Cakmak & Reneate Omerogullari. London: Kegan Paul, 2003. The Court
> Confectioner to King Otto I of Greece in the 1830s, the author spent
> five years collecting recipes and researching traditional methods of
> sweet production in Greece and the Ottoman Empire.
Why, oh why do Kegan Paul books cost so much? The cheapest I found for this book is $125.
And several places were even higher! Shades of Soup for the Qan! Sigh.
Huette
My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
http://www.twoheartsentwinedpottery.com/
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