[Sca-cooks] Two Fifteenth-Century Cookery-Books was Period Cookbooks and Period to modern glosseries

[Johnna Holloway]

Actually given that Volume One of Take a Thousand Eggs or More
already reproduces the original recipes (and with a translation by Cindy 
Renfrew)
from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 
1439, Laud MS. 553, and Douce MS. 55,
one really doesn't need to purchase the Austin edition.
Also the 1888 Austin edition is now up online at:
http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;cc=cme;rgn=main;view=text;idno=CookBk

Buying the hardcover book these days can wait. Instead one might buy 
Wilson or Brears or Scully.
Or perhaps one of the texts suggested in my Tournaments Illuminated article
"The Essentials or Culinary Texts a Reader Must Know About" in the Fall 
2005 issue # 156.

Johnnae (playing librarian)

Lilinah wrote in answer to  Morvran
> snipped
> For English, among the standards are:snipped
>
> "Two Fifteenth Century Cookbooks" which actually reproduces two early 
> 15th C. manuscripts and contains recipes from several more related 
> manuscripts, all in their original late Middle English.
>
> For Middle English recipes rendered into modern English, well, you 
> have "Take a Thousand Eggs or More", and there's also "Pleyn Delit" - 
> be sure to use the second edition.
> --
> Urtatim (that's err-tah-TEEM)
>