[Sca-cooks] Redaction

[David Walddon]

That is true. 
I just really don't like the translation (you should see how much I have marked my copy up) and the notes are really non-existant in the translation. 
ON THE OTHER HAND the introduction (which is online free at the University of California Press site) is EXCELLENT! A really good overview of Martino. 
Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 24, 2011, at 3:39 PM, Johnna Holloway wrote:

> I was thinking that people are less likely to have the Octavo edition.
> One can pass around the actual book.
> 
> Johnna
> 
> On Jan 24, 2011, at 2:46 PM, Donna Green wrote:
> 
>>> Date: Mon, 24 Jan 2011 12:32:27 -0500
>>> From: Johnna Holloway <johnnae at mac.com>
>>> 
>>> Platina or just start with Martino? You could use the
>>> Parzen's University of California Press translation
>>> The Art of Cooking: The First Modern Cookery Book.
>>> (And of course those 'inspired by' recipes in the back
>>> could be used as what not to do. Some use tomatoes.)
>> 
>> Or you could use Octavo's editiion of Gillian Riley's translation of Martino http://secure.octavo.com/editions/mrtlac/
>> 
>>> Mistress Helewyse's pages on Italian cookery are back
>>> thanks to Doc and medievalcookery.com.
>>> 
>>> http://www.medievalcookery.com/helewyse/
>> 
>> Oh, yum yum ... Helewyse's recipes include one I've used several times for making cheese. I'll be starting another batch tonight since I recently got another milk delivery from my friend with a cow.
>> 
>> Juana Isabella
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