[Sca-cooks] Date for battered deep-fried stuff

[Volker Bach]

 No, it's going to be a reproduction, I assume. There is no translation of de Rontzier on the market that I'm aware of (I'll pitch one  to Prospect, but it's not really  as good a source as  Weckerin or Rumpoldt). 

de Rontzier is a  kind of  Rumpoldt copycat, another encyclopaedic cookery book by a court chef (Braunschweig in this case IIRC), but the recipes are oftenm less detailed and written in a far less entertaining style. His repertoire is also more limited, despite the pretense of breadth. He is useful along Rumpoldt, especially since he  has  some rtecipes for  simple dishes and always includes several variants, but it's not your  first choice for Renaissance German. 

If you got the reprinit at a decent price, good for you, though. It's a pretty book.
YIS
Giano

    Am Freitag, 3. August 2018, 06:50:20 MESZ hat Stefan li Rous <stefanlirous at gmail.com> Folgendes geschrieben:  
 
 Okay, the price didn't seem to be too bad, so I just ordered this.  I assume this will just be a translation. I hope I can figure out the recipes. I'm much more used to starting with a redaction and verifying that against the original recipe.

Has anyone written a book review on this? I'd like to put that in the Florilegium.

Stefan
> On Jul 29, 2018, at 5:24 AM, Johnna Holloway <johnnae at mac.com> wrote:
> 
> http://www.lulu.com/shop/glenn-f-gorsuch/the-science-of-cooking-a-transylvanian-medieval-cookbook/paperback/product-23601978.html
> 
> Johnnae
> 
> Sent from my iPad
> 
>> On Jul 29, 2018, at 1:49 AM, Stefan li Rous <stefanlirous at gmail.com> wrote:
>> 
>> I'm sorry, but I don't recognize this cookbook. Is it a period cookbook? Of what region? Eastern Europe?
>> 
>> Thanks,
>>  Stefan
>>> On Jul 23, 2018, at 4:22 PM, Glenn Gorsuch <ggorsuch at gmail.com> wrote:
>>> 
>>> In addition to the entire chapter of doughnut-like things fried in butter,
>>> stuffed or not, in The Science of Cooking (the big Transylvanian Cookbook),
>>> there's a rather tasty recipe in there for taking chicken pieces, boiling
>>> them in salted water, then dunking them in a batter of eggs, flour, and
>>> salt, and then frying them.
>>> 
>>> In these parts, it's generally referred to as "Baron Bob's Transylvanian
>>> Fried Chicken.  It's pipkin lickin' good!"
>>> 
>>> Gwyn
>>> (Who is occasionally known as Baron Bob)

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
  Mark S. Harris          Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****







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