[Sca-cooks] Sixteenth Century Turkish

[Elaine Koogler]

If you go to http://www.tecpublishing.com/Publishing.html you will find
information about Dame Hauviette's CD on Turkish cooking.  I have cooked
several feasts using many of the recipes on this CD.  There's even a period
version of stuffed grapevine leaves!  Not to mention a Turkish version of a
baklava precursor.

If you have any questions, give me a holler.  I worked with Hauviette as she
developed the CD, as well as testing some of the recipes...one of our big
tests was to cook several of them for an event.

Kiri

On Sat, Mar 20, 2010 at 10:20 PM, Barbara Benson <voxeight at gmail.com> wrote:

> Saluti!
>
> I have been asked to cook a feast that is far out of my comfort zone
> and range of knowledge. I am hoping that the good gentles here can
> assist me in beginning my quest. Are there any period culinary sources
> that are specifically 16th century Turkish?
>
> I have Medieval Arab Cookery and the new Perry Translation of
> al-Bagdadi and am familiar with the Anon Andalusian Cookbook - but my
> understanding of the regions and what was what is so shaky as to be
> non-existant.
>
> If you could point me in the right direction, give me a place to
> start, then I will be light years ahead of where I am now.
>
> Great Thanks,
>
>
> --
> Serena da Riva
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>



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