[Sca-cooks] Back to baklava.

Elaine Koogler kiridono at gmail.com
Fri Apr 6 05:30:25 PDT 2007


Well.....if you ask Paul Buell, he'll tell you that it's because they're a
bunch of "schiesters!"  He really got taken to the cleaners, as I understand
it, over "Soup."

Kiri

On 4/5/07, Huette von Ahrens <ahrenshav at yahoo.com> wrote:
>
>
> --- 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 Isin's commentary in
> > the book A King's Confectioner in the Orient. The recipe's 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 1830's, 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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