[Sca-cooks] book question
tgrcat2001 at yahoo.com
Wed Sep 17 07:33:41 PDT 2008
Thank you all for your replies.
Amazon had tossed it at me, so I was curious, but it does not sound useful to me.
I still have a marked preference for German, and love facsimile editions far better than anything else I can get. Is there anything new out there in that arena? I have Rumpolt, and the 4 tupperware editions (and one more that Im not sure I can read the handwriting is so horrid, but I have it ;-) and will work on it when time permits.
For non German I prefer facsimile in the front and in the back of the book a facing page transcription (into modern script) and translation into english.
and yes Stefan, I would LOVE the complete Madrone booklets - I have the Mogul India one, but that is it (and it is out on loan to one of my apprenti... ;-)
> Message: 3
> Date: Tue, 16 Sep 2008 17:25:08 -0400
> From: Johnna Holloway <johnnae at mac.com>
> Subject: Re: [Sca-cooks] book question
> To: tgrcat2001 at yahoo.com, Cooks within the SCA
> <sca-cooks at lists.ansteorra.org>
> Message-ID: <48D02434.4070809 at mac.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> This title fits in with a series of books that covers
> ancient through
> modern cookery.
> It's a good set for libraries and schools, less
> valuable perhaps for the
> committed SCA
> You might like another Greenwood title more:
> Morton, Mark and Andrew Coppolino. *Cooking with
> Shakespeare*. Westport,
> CT: Greenwood Press, 2008. Series: Feasting with Fiction.
> 320 pp.
> I have a review in process on that one. Not published yet.
> Any specific country or time that you are interested in? I
> can always
> come up with a list.
> My Autumn list of forthcoming books should be out next
> week. Waiting on
> PW to arrive.
> Or you might just ask for whatever titles Devra has to
> offer at Poison
> Pen Press
> And last but not least David Brown is running another
> Message: 6
> Date: Tue, 16 Sep 2008 23:57:30 -0500
> From: Stefan li Rous <stefanlirous at austin.rr.com>
> Subject: [Sca-cooks] book question
> To: SCA-Cooks maillist SCA-Cooks
> <SCA-Cooks at Ansteorra.org>
> <E09A439C-3142-44BC-9521-0243F0072492 at austin.rr.com>
> Content-Type: text/plain; charset=US-ASCII; delsp=yes;
> <<< I tried to search the archives and got no
> hits, so I thought I
> would try here. The title sounds interesting, the
> description less
> Cooking in Europe, 1250-1650 (Greenwood Press Daily Life
> History series)
> Gwen (being asked for birthday HINTS) Cat >>>
> You got some feedback on this specific book. But I think a
> lot of it
> will depend upon what sorts of books are you interested in?
> Are you
> more interested in books about food and food subjects? Or
> with medieval recipes? And if the latter, do you want just
> original texts, the translations, or both of these plus a
> Here are some files in the FOOD-BOOKS section of the
> which might help you come up with other book ideas.
> books-food-msg (172K) 2/21/08 Books about food. Not
> cookbooks-bib (44K) 2/15/04 Cookbook bib. by
> Mistress Jaelle
> of Armida.
> cookbooks-msg (72K) 12/21/01 Reviews of cookbooks
> medieval recipes.
> Messages posted
> September 1995.
> Or if someone wanted to buy you the complete collection of
> pamphlets that would give you some good recipes and a broad
> of a number of different topics and time periods. The
> ordering info
> is given in this new file.
> Feudl-Gourmet-art (6K) 8/30/08 A list of the Feudal
> series by the
> Culinary Guild.
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:
> http://www.florilegium.org ****
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