[Sca-cooks] Cookbooks for Beginners

Elaine Koogler kiridono at gmail.com
Mon Jun 2 08:50:32 PDT 2008

I'm expecting all sorts of flames here (ducks and runs)...but, for a
beginner's overview of how it was done, the first part of Fab Feasts is
actually pretty good.  Ignore the recipes by all means, but the first part
is good.  Anything by Scully is superb...I have all but the latest book,
which I'll probably pick up at Pennsic from Devra...in truth, his "The Art
of Cookery" actually inspired me to write the article I did on 14th century
kitchens!  He has an excellent section on the humors, among other things.

I guess that, as a beginner, I'd look to the introductory materials in many
of the cookbooks already mentioned...each has a discussion of how things
were done in the area the recipes come from.


On Mon, Jun 2, 2008 at 11:30 AM, David Walddon <david at vastrepast.com> wrote:

> 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?
> Thoughts?
> Eduardo
> ________________________________________________________
> Food is life. May the plenty that graces your table truly be a VAST REPAST.
> David Walddon
> david at vastrepast.com
> www.vastrepast.com
> web.mac.com/dwalddon
> 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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