[Sca-cooks] How to buy _How to Milk an Almond_
susanrlin at gmail.com
Thu Jun 23 10:14:25 PDT 2011
I've only gotten as far as your introduction and I read this:
Most period recipes omit inessential details
such as quantities, temperatures, and times.
You take some of this and enough of that, cook
it until it is done, add a bit of something else
and serve it forth.
my reaction - "that's how my mother cooks." My mother is old but I didn't
think she was medieval!
An exchange with my mother when I made chicken soup for the first time:
Mom - buy a chicken
Me - how much?
Mom - enough
Me - okay, how much water?
Mom - enough
Me - what else?
Mom - whatever you want
Me - How long do I cook it?
Mom - until it's done
Me - okay, thanks.
If I don't get my copy on-line I'll be stopping by Poison Pen in August.
On Wed, Jun 22, 2011 at 9:45 PM, David Friedman <ddfr at daviddfriedman.com>wrote:
> Our cookbook, essentially the cooking material from what will be the tenth
> edition of the _Miscellany_, is currently available as hardcopy in two
> places. You can buy it from CreateSpace, the Amazon POD subsidiary, at:
> Or you can buy it directly from Amazon.com, at:
> Buying it from CreateSpace gives us a slightly higher royalty. But buying
> it from Amazon gives you the opportunity to review it there if you want and
> raises its rating on Amazon. So if you think you would like to put up a
> review-especially a positive one-by all means buy it directly from Amazon.
> And for those who don't get around to buying it online, I believe Poison
> Pen Press plans to have copies at Pennsic.
> List price is $9, the book is 160 8x10 pages and contains about 330
> recipes, along with some related articles. For those who like to try before
> they buy, the pdf is available free on my web page:
> Incidentally, it looks as though Elizabeth and I will not be at Pennsic
> this year, although Rebecca will be coming.
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