[Sca-cooks] Redaction

[David Walddon]

If you can get hold of the Ocatavo edition. 
The translation is better and the original Library of Congress edition is right there for reference. 
Milham's Platina is good too but as Johnnae said just start with Martino since he copied the recipes from him and there are less issues with the Italian than the Latin. 

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 9:32 AM, Johnna Holloway 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
>> 
> 
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