[Sca-cooks] New Feudal Gourmet Pamphlet from the Madrone Culinary Guild.

[David Walddon]

> Subject line:  New Feudal Gourmet Pamphlet from the Madrone  
> Culinary Guild.
>
>
> The Madrone Culinary Guild is happy to officially announce that we  
> have a new pamphlet available in our Feudal Gourmet series!
>
>
> Tourney Cooking: Recipes to enjoy at outdoor events - A large  
> collection of tasty period recipes suitable for everything from a  
> picnic to Pennsic. Also provides suggestions for appropriate foods  
> you can grab ready-made from a grocery store, as well as sections  
> on Boil-in-Bag cooking, Dutch Oven cooking, food & fire safety, and  
> practical guidelines for cooking at events.  $4.00
>
>
> Those of you familiar with our Marzipan Crack, it's in here!  So is  
> the yummy Sausages & Onions dish from Casteau, along with our  
> recipes for Pomegranate Chicken, Ruzzige Cake and so much more!   
> Not tied to one time period or place, this pamphlet is all about  
> practical tips and recipes that work well at camping events.  Great  
> for beginners of course, but even if you’ve been doing this forever  
> there are a ton of great recipes in here, and who knows maybe a tip  
> or two that you’ve missed as well.
>
> For ordering info & details on the full pamphlet series see below.   
> ( FYI we’ve also had to raise the price on our reference manual and  
> update shipping costs due to inflation)
>
> If you have any questions please just let me know.
> Eden – pamphlet wrangler, Madrone Culinary Guild
> culinaryguild [at] hotmail [dot] com
> http://www.liripipe.com/mcg/
>
>
> The Madrone Culinary Guild (Seattle, WA) produces a series of small  
> pamphlets called the Feudal Gourmet series.  Each recipe includes  
> the original medieval text when possible & then our modern  
> reconstruction (with a translation into English if necessary):
>
> • NEW!!! Tourney Cooking: Recipes to enjoy at outdoor events - A  
> large collection of tasty period recipes suitable for everything  
> from a picnic to Pennsic. Also provides suggestions for appropriate  
> foods you can grab ready-made from a grocery store, as well as  
> sections on Boil-in-Bag cooking, Dutch Oven cooking, food & fire  
> safety, and practical guidelines for cooking at events. $4
>
> • A Culinary Reference Manual - our pamphlet on the historical  
> origins of ingredients which were (and weren't) eaten in medieval  
> and Renaissance Europe, how to reconstruct historical recipes etc,  
> Includes an extensive bibliography as well as a glossary of  
> medieval culinary terms. $4
>
> • Researching a medieval Recipe: Condoignac - a Quince Paste from  
> Paris, 1393 - 1394.  Our latest pamphlet is not a recipe  
> collection, but an example of how to meticulously reconstruct an  
> historical recipe, from researching each of the ingredients, to  
> analyzing in depth the multiple translations of the recipe, and  
> going through multiple combinations of ingredients to acheive a  
> happy final result.  A great example of taking historical cooking  
> to a higher level of research. $3
>
> • Silk Road : A Culinary Journey to the East - a collection of  
> recipes from medieval Venice, Baghdad and Mongolia with supporting  
> information on each cuisine. $3
>
> • Exploring Italian Renaissance Cuisine - A reprint of two papers  
> from the Oxford Symposium on Food and Cookery, one on fish  
> consumption, the other on a feast menu from the Italian  
> Renaissance.  Includes several recipes reconstructed from  
> contemporary sources. $3
>
> • A dinner from Moghul India - A pamphlet on food in the 16th  
> century Moghul court along with the complete recipe texts from the  
> Ain-i-Akbari (a record of the reign of Emperor Akbar the Great) as  
> well as many other food references from Moghul India. $3
>
> • Dining on the Edge, Volume I: Hors d'Ouvres, Side Dishes &  
> Entrees - A collection of recipes from 16th & 17th c. Europe,  
> primarily England. $3
>
> • Dining on the Edge, Volume II: Desserts & the Banquetting Course  
> - A collection of recipes from 16th & 17th c. Europe, primarily  
> England. $3
>
> • A Brief Overview of Early Spanish Cuisine - a collection of  
> recipes from 4 different periods (13th to the 17th century), and  
> discussion of historical Spanish cuisine in general. $3
>
> • French Food in The Renaissance - A collection of recipes from  
> 15th - 17th century France, (mostly from Varenne's 'le Cuisinier  
> Francoise') $3
>
> • A Weekend at the Staggering Hedgehog Inn - a collection of  
> (mostly) 15th c. English recipes arranged as a weekends worth of  
> meals $3
>
> • An Apician Feast - Our pamphlet on Roman cookery. Excellent  
> recipes (using the controversial Vehling Garum theory) and  
> discussion of Roman food in general. $2
>
> • Fall Inn - a small collection of (mostly) English 14thc. foods  
> mentioned in the writings of Chaucer $2
>
>
>
> The full set of 13 pamphlets is $35. For bulk discounts or  
> reselling information, please contact us.
> All prices are given in US dollars and do not include postage.
> Prices subject to change with printing and postage cost fluctuations.
>
>  As of August 2008, postage rates for shipping within the US were  
> as follows:
> $1.50 for 1 pamphlet, and  $5 postage for a full set of 13.
>
> Send checks to:
> The Madrone Culinary Guild
> 5403 - 6th Ave NW
> Seattle, WA 98107
>
> We hope to have various other pamphlets available soon.
> http://www.liripipe.com/mcg/
>