[Sca-cooks] Recipes from 15th and 16th French
donnaegreen at yahoo.com
Tue Jan 15 08:57:18 PST 2013
> Date: Mon, 14 Jan 2013 18:05:13 -0500
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Recipes from 15th and 16th French
> My comprehensive bibliography French Medieval and
> Renaissance Cookery and Cookbooks appeared in the Spring
> issue of the Gauntlet.
> These bibliographies from the Gauntlet are being re-edited
> for publication in a pamphlet series,
WoooHoooo!!! When the pamphlet is ready, please let me know.
> The latest translated volume and one worth seeking out would
> The Most Excellent Book of Food [Livre Fort excellent de
> cuysine 1542] by Ken Albala and Timothy Tomasik. Totnes,
> Devon: Prospect Books, 2012, 2013.
Is it out yet? I though Professor Ken said publication was delayed because he hadn't gotten 'round to writing the preface yet.
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