[Sca-cooks] Redaction

[Johnna Holloway]

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.)

Mistress Helewyse's pages on Italian cookery are back thanks to Doc  
and medievalcookery.com.

http://www.medievalcookery.com/helewyse/

Attendees might find those useful for further study.

Johnnae

On Jan 24, 2011, at 12:05 PM, Deborah Hammons wrote:

> Thank you for all the input.  I couldn't get the flori to search at  
> all this
> weekend.  And I was pretty sure it had come up.
>
> I think I would rather use adapted than redacted for the class.  It  
> is going
> to be two hours long, with the pre requisite that you need to know  
> how to
> cook.  :-))
>
> Do you think that Platina would be too ambitious to start out the  
> workbook?
> Ultimately I want the class to graduate from the list of ingredients  
> to
> writing out a workable recipe by the end.
>
> Aldyth
>