[Sca-cooks] Cookbooks for Beginners

David Walddon david at vastrepast.com
Mon Jun 2 08:30:39 PDT 2008

I think I need to know your definition of beginner.
I whole agree with the suggestions to date but some of them fall in  
to what I would consider intermediate.
And as stated before a region or time period would be helpful.

Also what do people suggest for beginner overviews? The Art of  
Cookery by Scully seems a bit dense and specific. What about  
Davidson? Lots of out of period stuff but a good starting point for  
many things. Milham's translation of De Honesta?




Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Jun 2, 2008, at 8:25 AM, Doc wrote:

> --- Barbara Benson <voxeight at gmail.com> wrote:
>> For items from France & Italy, The Medieval
>> Kitchen by Sabban &
>> Serventi is an excellent place to start. Also in the
>> France/Italy +
>> Spain area is The original Mediterranean Cuisine by
>> Barbara Santitch.
> I completely forgot about Italy (as usual, sorry).
> The Neapolitan Recipe Collection: Cuoco Napoletano
> ($65.00)
> Terence Scully (trans.)
> University of Michigan Press
> ISBN: 0-472-10972-3
> This book is fantastic.  It includes the original
> text, and English translation, and Scully's notes on
> each recipe.  The organization of the book is a bit
> unweildy, but it's still well worth the price.
> - Doc
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