[Sca-cooks] Zinziber: Sauces from Poitou

[Johnna Holloway]

I've had it on order since at least 2014. Not been shipped yet.
We've had numerous chats about it. Try searching under Durham recipes back in 2013. 

Due to be published in September. Or so it now says.
https://prospectbooks.co.uk/products-page/current-titles/zinziber-sauces-from-poitou/

Johnnae

Sent from my iPad

> On Jun 18, 2016, at 9:53 PM, Stefan li Rous <stefanlirous at gmail.com> wrote:
> 
> Has anyone seen this book or know anything about it? Okay, Apparently it is new.
> 
> -----
> Zinziber: Sauces from Poitou Paperback – July 12, 2016
> by Dan Duggan (Author)
> 
> The manuscript tradition of English cookery is for the most part clear: scholars have probably already unearthed most of what has remained and, in large part, the manuscripts were composed in the later Middle Ages. Among the muniments of Durham Cathedral Priory, however, many of which are now in a Cambridge college, there has survived a single sheet headed ‘Here begin different kinds of condiments from Poitou’ (it is embedded in a manuscript containing medical recipes). This appears to date from the middle of the 12th century, some 150 years before our hitherto earliest extant culinary MS. This book is written by the scholars who discovered and interpreted the manuscript and the modern chefs and cooks who have recreated the dishes. It contains a full transcript and translation of the MS, an extended discussion of the flavourings deployed and the culinary tradition from whence it hails, and an assessment of its medical context. It closes with a set of modern recipes for those who wish to try these arresting flavours, which use tastes that we now reckon marginal or difficult in culinary terms, such as costmary, southernwood, savory and hyssop, and spices such as zeodary, spikenard and galingale. Dr Giles Gasper is a Lecturer at Durham University; Faith Wallis is Associate Professor of Medieval History at McGill University in Toronto; Caroline Yeldham is a reconstructionist cook; Rachael V. Matthews is a graduate student at Durham; Andy Hook is owner of Blackfriars Restaurant and Dan Duggan is its chef.
> ——
> 
> It might be nice to have some recipes closer to my persona’s time period (1150) :-)
> 
> Thanks,
>   Stefan
> 
>