[Sca-cooks] Redaction

[Deborah Hammons]

I like that idea Johnnae.  Years ago I had my cooks guild do mystery
recipes.  Picked one from Platina, Apicius, etc and gave them two weeks to
work on their version and cook it for a Tasters revel.  There were as many
versions as cooks, and it was immense fun.

Aldyth

On Mon, Jan 24, 2011 at 10:32 AM, Johnna Holloway <johnnae at mac.com> wrote:

> 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
>>
>>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>