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

[Patricia Dunham]

Thanks much for the info!
> On Nov 27, 2016, at 2:02 PM, Johnna Holloway <johnnae at mac.com> 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. 
got it last year
> 
> 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.
hmm, Oxbow, Prospect, or????
> 
> 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. 
ooh, Make! thx will pass this one on 

> 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.
AAARGH!  and   SIGHHHH!  not as if it hasn’t happened before, though… Himself waited for literally decades for the Icelandic Laws title, Gragas! (that’s right, v.1, 1980; v.2 2000; one of the major writers & translator, Peter Foote, DIED in 2009, so v.3 may never happen, at least not in our lifetimes!
> 
> Meanwhile I just reviewed Peter Brears huge volume on Tudor-Stuart cooking and dining. Review
> Is in latest issue of Tournaments Illuminated. Highly recommended 
also received this one last year (ooh, spell-check is SUCH a nuisance!)

thx again,
Chimney

> 
> 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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