[Sca-cooks] Terminology/substitute questions
t.d.decker at att.net
Mon May 25 07:40:40 PDT 2009
> NOTE: I took this from an earlier translation of Platina than the
> much better one by Mary Jane Milham. However, as it is such a simple
> recipe, I doubt that it would be much different.
It's Mary Ella Milham. I found her to be a delightful conversationalist as
well as sharp and incisive. She attended a lecture I gave on Food in
Renaissance Art and it certainly sharpened my presentation.
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