[Sca-cooks] book question
David Walddon
david at vastrepast.com
Tue Sep 16 12:05:45 PDT 2008
It would be a great book to drive a course around (with other
supplements).
But totally agree - Good for beginners, not great for those with
experience.
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 Sep 16, 2008, at 11:12 AM, Elise Fleming wrote:
> Gwen asked about Ken Albala's "Cooking in Europe". My personal
> impression
> is that it's a fairly general, for-non-experienced-cooks book. He
> gives a
> lot of recipes from medieval cookery texts, either English
> translations or
> the English text. There are no modern interpretations of the
> recipes but
> he does do an explanation of what he thinks is happening in the
> recipe.
>
> The first eight pages comprise a list of the recipes. Then there
> are eight
> pages listing the recipes by country and time (Middle Ages,
> Renaissance,
> Late Renaissance and Elizabethan Era. There is one sheet (two page/
> sides)
> of "Recipes for Special Occasions" which includes the ever-popular
> roasted
> cat recipe. Next come 6 pages/sides of a glossary for terms such as
> trencher, verjuice,soffrito, comfits, leach... you get the idea. Then
> follow 8 pages of series foreword, acknowledgement and preface. The
> Introduction, which is the teaching/explantory part of the book
> comprises
> pages 1-28, covering topics such as safety, finding spices, ovens,
> finding
> a recipe, meal structure, sauces, meat, tableware, unfamiliar
> flavors and
> practices... The recipes start on page 29 and go to page 135.
>
> So, if you are a beginner or not terribly experienced, you will
> probably
> glean quite a bit. If you are experienced with medieval cookery,
> it might
> be nice to have just to say you have it and share it with someone,
> but you
> might not get a lot from it unless his explanations of certain recipes
> fills your knowledge gap.
>
> Does this help?
>
> Alys K.
>
> Elise Fleming
> alysk at ix.netcom.com
> http://home.netcom.com/~alysk/
>
>
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