[Sca-cooks] Redaction

[Johnna Holloway]

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