[Sca-cooks] A Feast Menu for Commentary
johnnae at mac.com
Fri Aug 6 19:56:21 PDT 2010
It's rather all over the place and all over the time from the 10th
century through the 16th century, from papal courts to the Ottoman
Courts, but I gather that is what you wanted.
You mentioned this is a feast for the investiture of a lovely couple
with 16th century Turkish personas.
Do they like it? Is there anything they would like?
You mention At the Table of the Grand Turc but have you looked at
Yerasimos, Marianna 500 Years Of Ottoman Cuisine ISBN : 9752301614
Publisher : Boyut Yayın in İstanbul. 2005?
It includes a great chapter on food and culinary sources
in Ottoman history, inc. palace records. Also nearly 100 recipes ranging
from 14-17th centuries. With illustrations. Try interlibrary loan.
It might give you a couple more suggestions and the pictures are great.
There were a number of other books suggested in late March and April,
so looking at some of those now might be worthwhile. You'll have a
different perspective after having done some work on the feast by this
How many people are you cooking for? is the feast as it stands within
budget and able to be cooked in the kitchen available/ What can you
afford to add or what will be in season?
You could on adding a subtletie or Ottoman sugarwork? Would that be
something you could do or contract out?
On Aug 6, 2010, at 10:34 PM, Terry Decker wrote:
> Don't be worried. It looks fine. I suspect that most of us haven't
> responded because we have no problem with the menu or don't have a
> lot to add. In my case, I'm recently off the road and I'm preparing
> the downstairs of the house so that Margaret can sleep there after
> knee replacement surgery which cuts into my online time severely.
>> I was kinda hoping for a little more feedback - good, bad, whatever.
>> Is my menu really that boring? Now I am doubly worried.
More information about the Sca-cooks