[Sca-cooks] book question

[Johnna Holloway]

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
cook.
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
http://www.poisonpenpress.com/cookery.html

And last but not least David Brown is running another sale--
http://www.oxbowbooks.com/browse.cfm/CatID/797

Johnnae


Cat . wrote:
> I tried to search the archives and got no hits, so I thought I would try here.  The title sounds interesting, the description less promising:
>
> Cooking in Europe, 1250-1650 (Greenwood Press Daily Life Through History series)
>
> http://www.amazon.com/Cooking-1250-1650-Greenwood-Through-History/dp/0313330964/ref=wl_it_dp?ie=UTF8&coliid=I2LYFSMCF485RP&colid=25TPFA53NK79U
>
> In Curiosity
> Gwen (being asked for birthday HINTS) Cat
>
>
>