[Sca-cooks] Back to baklava.

[Huette von Ahrens]

--- 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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