Print

Print


No mention of the multiple food and beverage sections in the Florilegium? :-(

Lots of redactions that have been collected over the years as well as some original translations of period cookbooks and manuscripts.

Stefan

On Jan 23, 2016, at 11:50 AM, Rex Deaver <[log in to unmask]> wrote:

The Falcon Banner has posted a new item, 'Sources for the Beginning Medieval Cook: Recommendations from the Calontir Cook's Guild'

I recently asked the Calontir Cook’s Guild for recommended sources for beginning Medieval cooks. I received a large number of recommendations, both web sites and books, and they are listed below.

The web sites and most of the books include both the original and redacted recipes. Redacted recipes have been worked out and put into a familiar, modern form. For cooks that are new to Medieval cooking, the original recipes can be quite daunting as they don’t give measures, temperatures or cooking times. They are more like reminders, or short notes, than modern cookbook recipes.  Reading through the original recipes and cooking the redactions offers both consistency and experience with the flavor profiles of Period foods. This basic foundation will be helpful when the cook later attempts their own redactions.

Web sites:

 


Books with original and redacted recipes:

 


Books with original recipes only:

 

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          [log in to unmask]
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****







-- Manage your subscription at http://listserv.unl.edu