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

[Julia Szent-Gyorgyi]

Re: The Science of Cooking

It's a crowd-funded translation, done by a guy who is neither a
historian nor a cook, so there are a bunch of things he got wrong
(such as pine nuts instead of juniper berries); Glenn has managed to
fix the worst of these, based on input from my sister and me, but
there are doubtless still things to fix. Another characteristic of the
translation is that the translator's solution to the hard parts was to
simply skip them, leading to some recipes that simply don't make any
sense.

If you encounter something that you can't make sense of, let me or
Glenn know in some way, such as by posting to this list. I'll check
the transcription (http://digitalia.lib.pte.hu/?p=2184#toc) and see
what I can come up with, and Glenn will put it in the next update.

Medieval Cookery (http://medievalcookery.com/etexts.html?Hungary) also
has my translations of two (much) shorter recipe collections from the
same time period and general area/school of cooking, plus my attempt
at a basic glossary for the topic. There is a lot of overlap with the
recipes in the Science of Cooking, so comparison and contrast can be
edificatory. :-)

Julia Kolosvari Arpadne
/\ /\
>*.*<

2018-08-03 0:50 GMT-04:00 Stefan li Rous <stefanlirous at gmail.com>:
> 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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>
>
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