[Sca-cooks] Cookbooks for Beginners

[Johnna Holloway]

I am going to be contrary and say buy one book first and it's brand new!
Peter Brears new book Cooking and Dining in Medieval England
will be out shortly in the US and should sell for around $50-$60.
Massive volume at 557 pages.//

Start with that volume and then add the original texts
and the standard works of Thomas Austin’s *Two** fifteenth-century 
cookery-books* *
or Constance Hieatt and Sharon Butler’s *Curye on Inglysch/ /*from 1985.

Or just buy Hieatt and Butler because

Thomas Austin’s */Two/**/ fifteenth-century cookery-books/* is now 
online. http://www.hti.umich.edu/bin/me-idx?type=header&idno=CookBk 
<http://www.hti.umich.edu/bin/me-idx?type=header&idno=CookBk>

Johnnae



Liz Wilson wrote:
> I recently received a small gift certificate to Barnes and Noble.  I think
> I can use it on line and in the store.
>
> As a beginning period cook, what are 3 to 5 of the best period cookbooks
> (in print, not outrageously priced, preferably under $50) for beginners, 
> or cooking library "must haves" for those just starting out?  Are there any
> cookbooks that beginners should definitely avoid?
>
> If this is too basic for the Cooks list feel free to email me privately. 
>
> Christianna