[Sca-cooks] books was ideas for christmas prezzie cookery books, please?

[The Eloquent Page]

I love Culinary Recipes of Medieval England by Constance Hieatt.  It's a 
compilation of recipes from her other books, but grouped by category.  
When I am putting together a meal, it's enormously helpful to be able to 
go to the chapter on vegetables, meat pottages, etc.  I can always then 
go back to the original book, but it's wonderful for brainstorming.

Katherine

On 11/27/2016 5:02 PM, Johnna Holloway wrote:
> How about Doc's book? Recipes from the Wagstaff Miscellany. Same manuscript as found in An Ordinance of Pottage. It's online but it's worth having a bound copy for the shelf. It's a good stocking stuffer.
>
> Last year we had the Oxford Companion to Sugar and Sweets. This year we have the Oxford Companion to Cheese! Yes, all you Cheese mavens should grab a copy! 849 pages.
>
> One really fun title that just arrived here is: Make: Edible Inventions Cooking hacks, and Yummy Inventions You can build, mix, bake, and grow. Another stocking stuffer.
>
> BTW--- Prospect Books has confirmed that the new Zinziber: Sauces from Poitou volume will not be out this year. They are still awaiting the manuscript from the author. Maybe in 2017.
>
> Meanwhile I just reviewed Peter Brears huge volume on Tudor-Stuart cooking and dining. Review
> Is in latest issue of Tournaments Illuminated. Highly recommended
>
> Johnnae
>
> Sent from my iPad
>
>> On Nov 27, 2016, at 4:21 PM, Patricia Dunham <chimene at ravensgard.org> wrote:
>>
>> I’m working on my ”Christmas list” — ideas for Dear Husband & Kiddo to get for ME, b’day Dec4 & Xmas… I’m a little out-of-the-loop on what’s RECENT in medieval cookbooks at the moment. Any ideas would be gratefully rec’d.  Mainly “medieval”; Greek & Roman (Classical & Britano-Roman), and early Renn. are also of interest. Anything ethnic that would have influenced classic SCA-period food-ery.  We’ve gotten a lot of the Elizabethans put out by Dalby, Albala, Brears et al the last few years… Just anything that  pops to mind would be appreciated.  Hope you all had good-Turkey-Day (and your intake is receding as rapidly as ours is, <G>)  We have decided to try BRUSSELS SPROUTS! Seems to be a very minor variant of broccoli, taste & texture-wise, and that’s real good, as we all LIKE broccoli, and drastically need to add greens to our diet! Adding ANYthing to the foodstuffs list with the super-taster and the all-comers-food-sensitivities in this group is a major feat!
>>
>> Thanks,
>> chimene
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