[Sca-cooks] op

Johnna Holloway johnnae at mac.com
Tue Jun 19 14:52:14 PDT 2012

You didn't specify an era so how about this classic one s listed on Professor Martha Carlin's website:
Thorndike, L.: A medieval sauce-book. In: Speculum 9 (1934) 183-190. or try 

Magninus Mediolanensis, Opusculum de saporibus (Latin, c. early 1330s)  A collection of sauce recipes by Maino de' Maineri of Milan, lecturer at the medical school at Paris, which forms part of the author's dietetic treatise, Regimen sanitatis. Edited by Lynn Thorndike (1934) from Naples, Biblioteca Nazionale, MS VIII. D. 35, ff. 52rb-53va.

Modern ---

Sauces: Classical and Contemporary Sauce Making (9780470194966) by James Peterson.
The third edition is 2008. (you might look for an earlier edition to save money.)

Check Amazon for a full write-up with recipes. 

Or see Wiley here: http://www.wiley.com/WileyCDA/WileyTitle/productCd-0470194960.html


On Jun 19, 2012, at 5:21 PM, Ian Kusz wrote:

> anyone know a good book on sauces?  adobo, indian, chinese, etc.?  gravies,
> variety? Ian of Oertha

More information about the Sca-cooks mailing list