cookbooks-SCA-msg - 3/1/14
Cookbooks and cooking periodicals written by people in the SCA.
NOTE: See also the files: cookbooks-msg, cookbooks-bib, books-food-msg,
cb-novices-msg, cb-rv-Apicius-msg, merch-cookbks-msg.
************************************************************************
NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
************************************************************************
From: Mary Morman[SMTP:memorman at oldcolo.com]
Sent: Friday, August 01, 1997 1:19 PM
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - Re: help please
Serve it Forth! is alive and well, if just a tad off schedule. The
'April' issue went out in July, and the July issue is going out at the end
of August, and the 'October' issue is going out in.... dare i say it?...
October!
I have a web page up at:
http://oldcolo.com/~memorman/sif_home.html
It has a table of contents for each issue, prices, submission guidelines,
and four sample articles (with copyright notices, of course!).
If you need any additional information, or can't get to the web page for
any reason, contact me directly at:
serve.it.forth at rialto.org
elaina
Date: Thu, 7 Aug 1997 12:26:01 -0400 (EDT)
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: SC - Booklets
Katerine wrote:
I have a couple of booklets that can be ordered by mail. They were designed
for beginners in the SCA (i.e. there's probably nothing here that an
experienced cook would find particularly enlightening, but people with less
experience may be interested in either or both).
Unsolicited commentary (Disclosure: Katerine and I are friends. But we are
the sort of friends that if I thought her books were crap, I'd say so).
I definately recommend her book on production cookery. Every feast cook
needs to know what she wrote (and most experienced cooks learned it already,
the hard way). If I recall, I don't think I'd use her staff management
organization, but you don't have to. So long as you think about the topic a
little first: and her book is good for that.
Her recipe book is also excellent, although it appears we are cooks of a
very different style. I might (in fact, would) change her proportions a lot.
But so would every cook, probably, we all have our own tastes to please.
But it would be fiddling around the edges of a very useful tome.
I recommend both, I have both, and I use both. Along with the minor
pamphlet her talented husband wrote on medieval saints days.... (as long as
we are permitting gratuitous plugs :-).
Tibor
Date: Tue, 16 Dec 1997 17:41:19 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - a Miscellany
At 1:18 PM -0800 12/16/97, Cathy Harding wrote:
>I would like to get a copy of the miscellany for a friend who saw mine.
>How can I get a copy?
I sell by
mail--$10+ $1 postage and handling. But I am not very prompt about it--I
tend to let orders pile up then do a bunch, and occasionally one gets
buried at the bottom of a stack and only surfaces a few months later. So if
you order by mail and don't get something, bug me via EMail.
The address is:
David Friedman
3806 Williams Rd
San Jose, CA 95117
DDFr at Best.com
David/Cariadoc
Date: Mon, 22 Dec 1997 21:50:21 -0700
From: "Morgan" <morgan at lewistown.net>
Subject: Re: SC - book query
> Has anybody ever used "Traveling Dishes"? Is it any good?
> -brid
If you mean the book Traveling Dysshes, written by Siobhan Medhbh
O'Roarke, I highly recommend adding it to your library. It is inexpensive,
has loads of practical advice for the non-cook and new cook, and very
edible recipes. My Mistress is so proud of my version of Viaunde of
Cypress Ryalle, she offered a taste to the Queen. ( generally she is
rather shy around hats) I also like the chapter on Coffins -- Ms. Siobhan
gives step by step instructions for making good sturdy crust.
Buy it -- you'll like it. See Green Duck about it
Caointiarn
Date: Tue, 31 Mar 1998 11:52:23 -0800
From: david friedman <ddfr at best.com>
Subject: SC - Sugared Nuts and Cookbooks (was: Tiramisu)
>While I'm at it with all of the questions, Cariadoc, Your Grace, what
>are all of the various cookery texts that you and your Lady Wife have
>out? And how may I get them- The clerk at the bookstore looked at me
>funny when I asked about the Miscellany, especially when I said it might
>be by David Friedman, or it might be by Cariadoc of the Bow. He said he
>finds no reference to it.
Our stuff includes the Miscellany, which includes our worked-out recipes,
all our SCA articles, cooking and otherwise, and Cariadoc's poetry (the
current edition is the 7th, one later than the webbed version); and the two
volumes of the cookbook collection, which have source materials rather than
worked-out recipes. Volume 1 is everything Cariadoc could find in English
a good many years back without copyright problems; volume 2 has stuff we
have gotten translated, including Menagier, the Andalusian, etc. You get
them from us at a cost a little above copying plus postage.
>Angelique
Elizabeth of Dendermonde/Betty Cook
Date: Mon, 20 Apr 1998 13:15:59 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: SC - Take a Thousand Eggs or More
Hello! My new cookbook of documented 15th century recipes is now
available. The title is: "Take a Thousand Eggs or More, A translation of
medieval recipes from Harleian MS. 279, Harleian MS. 4016, and extracts of
Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes
adapted for modern cookery. Second Edition." For more information,
recipes, and culinary history links please visit my website:
http://www.alcasoft.com/renfrow/eggs.html
Cindy Renfrow
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/
Date: Thu, 29 Oct 1998 10:03:46 -0500
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Cindy Renfrow and Cariadoc of the Bow?
>I am writing an article on resources for period cookery (aimed at
>newbies) and unfortunately need to check the following info:
>
>What is Cindy's full SCA name (and correct spelling)?
>What is provided in T1000E Book 2 (unfortunately I don't yet have a
>copy)?
<snip>
Hello! My SCA name is Mistress Sincgiefu Wærfæst.
In answer to your question about my book, here is a copy of my info sheet
that I send to reviewers:
SPECIFICATIONS:
Title: "TAKE A THOUSAND EGGS OR MORE, A translation of medieval recipes
from Harleian MS. 279 , Harleian MS. 4016, and extracts of Ashmole MS.
1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes adapted for
modern cookery. Second Edition."
Features:
400 documented 15th century recipes plus modern English
translations;
over 100 modernized recipes in Volume One, including over 20 newly
adapted recipes;
approximately 300 more period recipes in Volume Two;
more period woodcuts;
a standard glossary;
a glossary of common recurring phrases;
an improved index;
sample feast menus;
an expanded how-to section;
a bibliography;
number of suggested servings;
and much more.
Trim Size: 6" x 9".
Paging: Volume One = 320 pages; Volume Two = 352 pages.
Library of Congress Registration Number: TX 4-760-383.
Binding: Spiral Wirebound.
ISBN: 0-9628598-4-2 (Two Volume Set).
Price: $27.00 U.S. per 2-volume set. Price includes shipping to U.S.
addresses. International orders please add $2.00 per set.
Shipping: U.S. Mail, 4th class.
Publisher & Distributor: C. Renfrow, 7 El's Way, Sussex, NJ 07461.
Please make checks or money orders payable to Cindy Renfrow.
- ----
FYI, Vol. 2, in addition to about 300 recipes, contains the feast menus,
the original tables of contents, the how-to section, the glossary of
phrases, bibliography, an index for vol. 2, and a sourcelist.
There have been recent reviews printed in the latest issues of TI and the
Renaissance Herald.
In addition to my book, I've started posting Le Menagier de Paris (in
French) to http://www.pbm.com/~lindahl/menagier/
and culinary gleanings from Gerard's Herball to
http://members.aol.com/renfrowcm/gerard.html
Soon I will have completed scanning the 1785 edition of "The Forme of
Cury". (I'm up to p. 170 & have about 40 pages to go.) It will be posted
to one of Greg Lindahl's pages. We'll let y'all know where it is when its
ready.
Cindy/Sincgiefu
renfrow at skylands.net
Subject: Re: SC - Cindy Renfrow and Cariadoc of the Bow?
Date: Fri, 30 Oct 1998 09:36:06 -0500
From: renfrow at skylands.net (Cindy Renfrow)
To: stefan at texas.net
A Sip Through Time
by Cindy Renfrow, a.k.a. Mistress Sincgiefu W¾rf¾st
A Sip Through Time contains over 400 authentic, documented period brewing
recipes for ale, beer, mead, metheglin, cider, perry, brandy, liqueurs,
distilled waters, hypocras, wines, caudles, possets, and syllabubs. These
recipes have been drawn from many sources from Ancient Egypt, Greece, and
Rome, Medieval Europe, and 17th, 18th, and 19th century America and Europe.
A Sip Through Time also offers: a helpful appendix identifying the over
200 herbs and fruits called for in the recipes; a list of these plants
which are also used as dye herbs; an annotated bibliography; an extensive
glossary; a complete index; all lavishly illustrated with over 90 beautiful
period woodcuts, and much more.
Specifications:
Title: "A SIP THROUGH TIME, A COLLECTION OF OLD BREWING RECIPES."
Trim size: 6" x 9"
Binding: Perfect binding.
Paging: 335 pages.
Publication Date: Dec. 1995.
First Edition, First Printing: June, 1995; Second Printing: February,
1996; Third Printing: May, 1997.
Library of Congress Registration Number: TX 4-019-890.
ISBN: 0-9628598-3-4.
List Price: $18.00 U.S. Shipping is extra at $2.00 per book (domestic),
and $3.00 per book (international).
Shipping: All orders shipped via 4th class book rate unless instructed
otherwise. Please allow 4 to 6 weeks for delivery.
Publisher & Distributor: Cindy Renfrow, 7 El's Way, Sussex, NJ 07461.
Phone Number: (973) 875-3535. Checks should be made payable to Cindy
Renfrow.
Cindy/Sincgiefu
Date: Fri, 6 Nov 1998 12:22:07 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - A question for the group
At 11:30 PM -0500 11/3/98, Seton1355 at aol.com wrote:
>Thank you for that good information My Lady. Now all I have to do is get a
>copy of His Grace's first cookbook!
>Phillipa
Here is our standard info on our publications.
- ---------
Elizabeth and I produce three volumes of material of interest to medieval
hobbyists. They are available from us (D. Friedman, 3806 Williams Rd, San
Jose, CA 95117) at the following prices. If you order them and don't get
them, remind me by EMail; I am not very well organized, and orders
sometimes get buried at the bottom of stacks of paper.
The Miscellany: $11
Cookbook Collection: Volume I:$10
Cookbook Collection: Volume II:$7
Elizabeth/Betty Cook
Date: Mon, 03 May 1999 22:06:21 -0700
From: Anne-Marie Rousseau <acrouss at gte.net>
Subject: RE: SC -Guild Newsletters?
Hi all from Anne-Marie, with her official Madrone Culinary Guild
guildmistress hat on :)...
The Watched Pot was the newletter of the An Tir Kingdom Cooking Guild. That
particular guild is pretty much inactive at this time, and we havent put
out an issue of the WP in many years. It was a happy little SCA
publication, full of fun perio-oide stuff.
The "Feudal Gourmet" is a pamphlet series put out by the Madrone Culinary
Guild, available through the An Tir Stock Clerk Ellsbeth of Inglewood
(stock-clerk at antir.sca.org), or from the Madrone Culinary Guild directly,
via http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm ). There are four? five? so far, with more in the works. They are published as our members get their ducks
aligned and get them together :). These tend to be more period, including
the primary source material, etc. Since they come out willy nilly, you cant
subscribe, alas, but they are made available through our Kingdom Stock
Clerk or [use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm -updated by request - Stefan]
Titles we still have copies of...
A Weekend at the Staggering Hedgehog: A collection of 14th century English
recipes, reconstructed from period sources ($3)
Fall Inn to the Staggering Hedgehog: Enjoy a Selection of recipes as
recreated for a 14th century English Inn ($2)
An Apician Feast: Enjoy a selection of reconstructed recipes from this
Roman cookbook that was reprinted many times through the middle ages and
renaissance ($2)
Sorry, but the Culinary Reference Manual is out of print. We are in the
process of revising and hope to have a second edition at some point.
More are in the works, including French Food in the Renaissance,
Elizabethan food, and whatever else our Guild members feel like working on.
- --AM
Date: Tue, 4 May 1999 18:35:21 EDT
From: Gerekr at aol.com
Subject: Re: Re: SC -Guild Newsletters?
>> Does anyone know if "The Feudal Gourmet" is still around? It is
>> (was) the newsletter for the Madrone Culinary Guild, An Tir.
>
>If I'm not mistaken, in the current form it is called "A Watched Pot". You
>might try looking at the Stock Clerk link on the An Tir website- I think
>you can get back copies, etc. there.
Madrone Culinary Guild did 2 publications long before either, which may
be contributing to this confusion... Cure for the Bite of a Mad Dog, and
Best of the Lotte came out in 1979 and 1982 (those two I could find!).
I believe the Watched Pot came next, quarterly publication of the Kingdom
Culinary Guild (An Tir). Started approx 15+ years ago.
The Feudal Gourmet is much more recent, occational publication of the
Madrone (Seattle) Culinary Guild. Started approx 5-8 years ago. This is
listed with the An Tir Stock Clerk, don't know about WP back issues.
Chimene
Adiantum (Eugene OR)
Subject: RE: Re: SC - A different kind of historical recreation
Date: Mon, 15 Nov 1999 00:48:20 -0800
From: "Eden Rain" <raghead at Liripipe.com>
To: <stefan at texas.net>
Greetings from Eden (cookbook person for the Madrone Culinary Guild)
I hope this is the info you're looking for. Please let me know if you have
any questions.
thanks.
there are a total of 4 Feudal Gourmets in existence at present:
An Apician Feast - a pamphlet on Roman cookery $2
A weekend at the Staggering Hedgehog Inn - a weekends worth of
English/French Medieval Recipes with information on how to reconstruct a
medieval recipe $3
Fall Inn to the Staggering Hedgehog - a second smaller collection of
English/French medieval food $2
A culinary reference Manual - our pamphlet of what foods are period,
timelines of food development etc, $3 Unfortunately this is unavailable
right now as it is being revised.
A pamphlet on Elizabethan cooking and one on French Rennaisance cooking are
"coming soon"
You can order through the An Tir Kingdom stock clerk:
10306 13TH AVE NW
Seattle, WA 98177-5216
(Corrected on 3/1/14 - Stefan]
or to order through me, just make your check out to the Madrone Culinary
Guild for the amount of cookbooks you are ordering plus postage (I generally
ask for $1.00 for up to 4 pamphlets, after that I have to think).
[Now use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm -updated by request - Stefan]
Founded in AS XII, the Madrone Culinary Guild is a random collection of
people in the Seattle Washington area interested in the food and cooking of
the middle ages and rennaisance. We are extremely active with 2.5 business
meetings a month, as well as a reconstruction meeting, and a restaurant
tour. In addition to meetings, we also have an e-mail list* for discussion
of culinary issues and guild activities. We have a long history of
successful feasts and research.
______________________________________________
Eden Rain
raghead at liripipe.com
Date: Fri, 23 Jul 1999 18:06:11 EDT
From: LrdRas at aol.com
Subject: Re: SC - request for info
agora at algonet.se writes:
<< I found another comments about an Arabic cookbook,
written in Baghdad 1266. He says the manuscript is entirely translated to
English. He describes a recipe with meat and granatapple.
The name is Jurjaniya.
You, all-knowing people, where is the manuscript? Is it published as a
book? Can someone tell me the name of the book and where can I buy it?
>>
I am not sure of what the exact manuscript you are referring to is BUT
al-Baghdadi which is included in vol.I of Cariadoc's Collection of
Renaissance and Medieval Cookbooks sounds suspiciously close. The collection
is available on Cariadoc's site and is offered at a ridiculously tiny price
when the considering the information it contains. Both Vol. I and II are
personally RECOMMENDED (and, IMO, are completely indispensable) to any person
who claims any interest what so ever in medieval cookery.
al-Sayyid A'aql ibn Rashid al-Zib. AoA, Osyc
Date: Fri, 23 Jul 1999 20:01:52 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - request for info
At 5:19 PM -0400 7/23/99, Alderton, Philippa wrote:
>I think you're talking about al Baghdadi, and it with a bunch of other good
>stuff, has been translated and published by Cariadoc.
Copied yes, translated no. Arberry's translation was originally published
sixty some years ago.
None of the things in my collection were translated by me, although one of
them was translated by my lady wife. I just organize and publish.
David/Cariadoc
Date: Tue, 19 Oct 1999 11:39:54 -0500
From: david friedman <ddfr at best.com>
Subject: Re: SC - cookbooks
>Does anyone have current e-mail and snail mail addresses for His Grace?
I'm at ddfr at best.com, as usual.
Checking my list of books sent out, I don't see your name, so if you sent a
check to my current address (3806 Williams Road, San Jose, CA 95117) either
it didn't get here or it ended up buried under a pile of papers somewhere,
as occasionally happens.
The _Miscellany_ is now also available from the SCA stock clerk,
incidentally; hopefully she is better organized than I am.
David/Cariadoc
Date: Tue, 09 Nov 1999 22:46:28 -0800
From: Anne-Marie Rousseau <acrouss at gte.net>
Subject: Re: SC - A different kind of historical recreation
hey all from Anne-Marie
Ras sez re: a post of mine:
><< We have a cookbook we published from that era...its out of print, >>
>
>Considering the recent upsurge in interest in period cookery I would think
>that reprinting would be a service to the Society or at the very least
>putting it on-line or offering to make copies for those who may be
>interested.
We choose not to reprint it becuase it no longer reflects what we do. The
book is full of recipes, that while very yummy, are either blatent
violations of copywrited material, and/or out of period (including a great
recipe for moussaka, including tomatoes). Theres not a single primary
source in the whole thing, and I would be hardpressed to find a single
recipe that fits my definition of what "period" is. Perioide, sure.
We've since moved on to the Feudal Gourmet series that is a series of small
pamphlets (available through the An Tir Stock Clerk, or [Now use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm -updated by request - Stefan]) that cover individual feasts we've done, complete
with primary source quotes. We're in the middle of doing our fifth?
something like that. The first one, "A Culinary Reference Manual" which
discusses how to reconstruct recipe from primary source material is out of
print because we sold out, and we are hoping to revise a lot of it, as
again, our research shows us that the original information is in some
places out of date. We will not reprint it because we dont want to put out
of date material into the hands of people who would take it as gospel :).
We're still working ont hat project, or more accurately, hoping to find the
time to do it, but we keep getting distracted by having to cook all the
time :)
>Again none of the above is meant as a reflection on the MCG and should not
>be construed as such. It is a statement on the publishing world in general.
Understood. But please also understand that sometimes there's a good reason
for not re-printing something, like the authors want to do a revised
edition like Playn Delit did, etc. (and yay for them! :))
- --AM
Date: Sat, 25 Mar 2000 14:28:00 +0100
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: Re: SC - Mediaeval cookbooks to begin with
Thank you Aldyth, for mentioning my book.
I wrote Take a Thousand Eggs or More as a "real" cookbook for those
interested in medieval cookery. It has the original 400 or so recipes from
Two Fifteenth C. Cookery Books, which I've transcribed, numbered & sorted.
It also has translations, and modern adaptations of about 120 of the
recipes. There's a section of how-to instructions for adapting medieval
recipes yourself, and a glossary and original menus. I've also indexed
it, not only by the name of the dish, but also by ingredients.
Gwynydd,
As far as I know, Take a Thousand Eggs or More is now available from the
SCA Stock Clerk in Australia. Contact him at s3239567 at student.anu.edu.au
to see if this is the case.
Also, please visit my links page,
http://members.aol.com/renfrowcm/links.html where you'll find links to
Culinary History sites with info & documented recipes, as well as links to
online medieval cookbooks.
Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes" http://www.thousandeggs.com
Date: Tue, 6 Jun 2000 17:57:58 -0500
From: david friedman <ddfr at best.com>
Subject: Re: SC - Cariadoc's books
At 10:12 AM -0500 6/6/00, phlip at morganco.net wrote:
>I was happy to order them from Cariadoc. Once I managed to get his
>mundane address from him , and mail the check, they arrived very
>quickly. OTOH, a couple of other friends have had significant delays,
>and needed to send him reminders. Since he isn't a business, per se, I
>suspect he has occasional attacks of real life, so your mileage may
>vary ;-)
Yes.
I just sent out a bunch; some of the orders were several months old,
I'm afraid. If you have ordered them and don't get them in the next
two weeks, let me know, because it will mean that I have at least
temporarily misplaced your order. If you order in the future, feel
free to nag me by email if they don't come.
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/
Date: Sun, 30 Jul 2000 23:32:13 -0700
From: "E. Rain" <raghead at liripipe.com>
Subject: SC - RE: The Madrone Culinary Guild
Hello from Eden, a member of said guild & former guildhead.
Ilia asked about the Guild & our 1979 pamphlet "The Beste of the Lotte".
As Adamantius wrote, the Barony of Madrone encompasses King County, WA aka
the greater Seattle area.
The Madrone Culinary Guild has been around since AS XII researching
medieval food, putting on banquets, printing cookbooks & having lots of fun.
"the Beste of the Lotte" is one of our older pamphlets as you can see from
the date & no longer in circulation. Many of the recipes in Beste are in
fact from period, but may violate copyright since some of those recipes cite
books like "Pleyn Delit" & "To the Kings Taste" as their sources...
We try to be better about that whole copyright thing with our present
publications :->
Also many of the recipes are just modern "medieval-oid" recipes often
created by guild members, which while *quite* tasty are not something we
would publish these days. Just goes to show, for those of us who tend to be
pessimistic about the SCA's levels of authenticity, that things can and do
improve over time, albeit slowly :->
For those who don't already know, we currently produce a series of small
pamphlets called the Feudal Gourmets:
An Apician Feast - Our pamphlet on Roman cookery $2
A Weekend at the Staggering Hedgehog Inn - a weekends worth of
English/French Medieval Recipes $3
Fall Inn - a second smaller collection of English/French medieval food $2
A Culinary Reference Manual - our pamphlet of what foods are period, how to
reconstruct recipes etc, $3 Freshly updated!
we hope to have various others available shortly.
please contact me if you're interested in further information.
Eden - pamphlet coordinator and sometime pessimist :->
Date: Wed, 8 Nov 2000 15:14:35 -0800
From: "E. Rain" <raghead at liripipe.com>
Subject: SC - New Madrone Culinary Guild Pamphlet available
The Madrone Culinary Guild is happy to announce that we have a new culinary
pamphlet available.
French Food in The Rennaissance, Volume 5 in the Feudal Gourmet Series
Sauce Robert! Stuffed Eggs! Pear Tart!
A collection of recipes from Late Period France, (mostly La Varenne) with
original texts as
well as modern reconstructions, bibliography and resource guide.
$3 each plus postage ($1 for 1-2 pamphlets & up from there)
Please make checks payable to "the Madrone Culinary Guild"
If you have any questions or would like to order a copy please
[use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm -updated by request - Stefan]
From: "E. Rain" <raghead at liripipe.com>
To: <sca-cooks at ansteorra.org>
Date: Mon, 14 May 2001 14:40:06 -0700
Subject: [Sca-cooks] Pamphlet on Medieval Spanish Food finally available
"A Brief Overview of Early Spanish Cuisine" , the latest in the Madrone
culinary Guild's "Feudal Gourmet" series, is now available. This pamphlet
includes all the recipes from this years Madrone Baronial Banquet, along
with lots of information on medieval Spanish cuisine in general. The cost
is $3.00 plus shipping.
And here's the rundown on all the pamphlets we have at this point since i
know otherwise someone will ask for it ;->
The Madrone Culinary Guild (Seattle, WA) produces a series of small
pamphlets called the Feudal Gourmet series. Each Recipe includes the
original medieval text when possible & then our modern reconstruction (with
a translation
into English if necessary):
An Apician Feast - Our pamphlet on Roman cookery. Excellent recipes (using
the controversial Vehling Garum theory) and discussion of Roman food in
general. $2
A Weekend at the Staggering Hedgehog Inn - a collection of (mostly) 15th c.
English recipes arranged as a weekends worth of meals $3
Fall Inn - a small collection of (mostly) English 14thc. foods mentioned in
the writings of Chaucer $2
A Culinary Reference Manual - our pamphlet of what foods are period, how to
reconstruct recipes etc, includes an extensive bibliography & glossary of
medieval culinary terms. $3 Freshly updated in 2000!
French Food in The Rennaissance - A collection of recipes from Late Period
France, (mostly La Varenne) $3
A Brief Overview of Early spanish Cuisine - a collection of recipes from 4
different periods (13th to the 17th century), and discussion of Spanish
cuisine in general. $3
the set of 6 pamphlets is $16
we hope to have various other pamphlets available soon.
checks should be made out to The Madrone Culinary Guild for the cost of the
cookbooks you are ordering plus postage. I generally ask for $1.00 for 1
large or 2 small pamphlets (you can tell size by cost), $3.00 for a set of
6, and after that I have to weigh them...
[Now please use the Madrone Culinary Guild website - http://www.liripipe.com/mcg/pamphlts.htm">http://www.liripipe.com/mcg/pamphlts.htm to order pamphlets or if you have any questions -updated by request - Stefan]
Date: Tue, 11 Dec 2001 19:55:55 -0800
To: sca-cooks at ansteorra.org
From: david friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] Welcome, Johan (period baking)
Johan wrote:
>My main interest is/would be period baking, but time is limited and I have
>to, probably like everyone else, squeeze that between the rest of mundane
>life.:)
>
>Going to delve into your Florilegium files for some period baking recipes
>and try them out.
>
>Any recommendations?
Have you found our _Miscellany_ yet? It has, among other stuff, some
bread recipes at the beginning of the recipe section, and desserts
etc. near the end, including pastries. It exists in hardcopy and the
current version is also webbed in pdf format at:
www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm
There is also an older edition webbed in html on Greg Lindahl's site.
Elizabeth of Dendermonde/Betty Cook
Date: Tue, 02 Jul 2002 10:40:54 -0400
From: James May <robmay at comcast.net>
Subject: Re: [Sca-cooks] Boar in Counfett
To: sca-cooks at ansteorra.org
>Sounds like a good idea. Where would one acquire a copy of this work?
>Kiri
>----- Original Message -----
> > doesn't have "Travelling Dysshes" then I do recommend it.
Mine says in the front cover, "Copies are available from the
author by writing to: Pat McGregor
3507 Santos Circle
Cameron Park, CA.
95682-8247
Date: Fri, 5 Dec 2003 09:18:47 -0500 (EST)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Shortcuts to period-like foods (was How to
Fake It!)
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> I know others have tried to offer such lists. I know that "Traveling
> Dysshes", written by Siobhan Medhbh
> O'Roarke tries to provide some lists of such store-bought foods that
> will work in a period setting. But not everyone has the book or has
> even read it, especially the newcomers or inexperienced cooks.
And frankly, that's a good thing. While Travelling Dysshes has its heart
in the right place, it's awful. For instance, onion and red wine sops with
almond milk is adapted into a kind of cream of onion soup; the period
original recipe given for cameline doesn't match the adaptation, which is
lifted from Pleyn Delit; and there are other howlers, not to mention the
fact that the dishes _don't_ particularly do well for travelling.
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 26 Dec 2003 08:26:02 EST
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] Traveling Dysshes
To: sca-cooks at ansteorra.org
In a message dated 12/25/2003 4:22:14 PM Eastern Standard Time,
janmcewen at juno.com writes:
<<A friend asked me if I was familiar with the cookbook "Traveling
Dysshes". I've heard of it, but that is all that I can remember. She is
very interested in authentic period cooking and was thinking of adding it
to her collection. She told me that Amazon says that the book contains
original period recipes and redactions. She was wondering if it is any
good, and what period cookbooks it draws from (she doesn't want to
duplicate if she already has the recipes in her collection). Can anyone
help with this? >>
I own both editions. While the second is somewhat improved over the first
(unattributed, "might be period" recipes relegated to a separate indicated
chapter, for instance), I'm not thrilled with either of them.
These basically appear to be the "church cookbook" school of cookbook writing
- ie, collect recipes that my friends like or use frequently and publish
them. As such, they come from a variety of sources, and with the second edition
the author was unable to find any source for some of the ones from the first
edition. Equally, the quality of the redactions varies immensely.
Most are not very good.
I'm sorry it's marketed as an easy source for newcomers who want to bring
period stuff with them, because it's not a good example of the genre.
Brangwayna
Date: Sat, 27 Dec 2003 11:03:17 -0500 (EST)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Traveling Dysshes
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> janmcewen at juno.com writes:
> <<A friend asked me if I was familiar with the cookbook "Traveling
> Dysshes". I've heard of it, but that is all that I can remember. She is
> very interested in authentic period cooking and was thinking of adding it
> to her collection. She told me that Amazon says that the book contains
> original period recipes and redactions. She was wondering if it is any
> good, and what period cookbooks it draws from (she doesn't want to
> duplicate if she already has the recipes in her collection). Can
> anyone help with this? >>
Don't buy it. Most of the recipes can be easily obtained elsewhere. The
selection is NOT good for potlucks and travelling, the redactions are
awful-- at one point, a standard cameline recipe is paired with a very
poor redaction for the non-standard cameline original given in Pleyn
Delit. Onion and wine and almond milk sops get turned into a
cream-of-french-onion soup.
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Mon, 16 Feb 2004 20:50:59 +000
From: "Rachel Semlyen" <rachel at semlyen.net>
Subject: [Sca-cooks] Take a Thousand Eggs
To: sca-cooks at ansteorra.org
This is to let you all know that CINDY RENFOW's TAKE A THOUSAND EGGS OR MORE
Collection of 15th century recipes, is now reprinted and rebound in a second
edition. It is a 2 volume set and available either as paperback, hardback or
wire-coil bound.
More than 400 documented 15th century recipes pus translations
· 120 modernized recipes; sample feast menus
· illustrated with period woodcuts
· an expanded how-to section with practical advice for the modern cook
· two glossaries; bibliography; fully indexed
Order from Royal Fireworks Press, Tel: 845726 4444 or fax:
845 726 3924 or from bookshops.
(ISBN: 0-89824-950-3) Paperback Set: Price: $24.95
(ISBN:0-89824-95011) Wire-coil bound Set: Price: $40.00
(ISBN: 0-89824-952X) Hardback, Library binding Set:Price:$ 50.00
Date: Thu, 20 May 2004 11:28:52 -0400
From: "Mairi Ceilidh" <jjterlouw at earthlink.net>
Subject: Re: [Sca-cooks]Madrone Booklets (was: Re: Evil bookseller -
blatant commercial plug
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
The easiest way to get the Madrone Culinary Guild booklets is to order
them directly from the source:
http://www.liripipe.com/mcg/pamphlts.htm
They have a wealth of information, and are well worth the price. I got
all nine for $25.00.
Mairi Ceilidh
Date: Thu, 20 May 2004 11:39:10 -0400
From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
Subject: Re: [Sca-cooks] Madrone Pamphlets was Evil bookseller -
blatantcommercial plug
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
i fiound their "Chaucerian feast" excellent, and the other booklets have all
been informative and well written.
easier to understand than some, expecially for a beginner.
i bought several, lost them, found them again.. loaned a few out. you
get the idea.
anyway, they are well worth the very small purchase price. they make good
gifts for a newbie, as an intro to period cookery, as well as being a good
resource for the more experienced cooks.
no, i have no comercial interest myself. i just like them
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Date: Thu, 30 Dec 2004 10:14:11 -0700
From: Mary Morman <mem at rialto.org>
Subject: [Sca-cooks] Traveling Dysshes Question
To: SCA-Cooks <SCA-Cooks at ansteorra.org>
Melanie asked about the book Traveling Dysshes. I do not recommend it.
Some parts are good, some are NOT good. The scholarship/documentation
is very mixed and it's hard to tell what is valid without side
researching every point. We discussed this recently at a cooks guild
meeting and came up with a BUNCH of mis-statements. Because it is "in
print" there is a tendency to believe that it is valid. Not so.
elaina
Date: Thu, 30 Dec 2004 08:36:26 -0800
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Traveling Dysshes Question
To: sca-cooks at ansteorra.org
From: "Melanie Wilson" <MelanieWilson at dragonflight.co.uk>
> I came across this book on Amazon. Has anyone got it ? If so I was wondering
> is it a book documenting dishes used as travel food in period or a book
> recommending period food that will travelling to a modern medieval event ?
>
> I'm looking for documentation on the food carried by pilgrims and others who
> were on the road, strictly in period not that one could physically take
> this, rather I pcked by cobs and set off type of info ;)
I am a contributor of a recipe or two to the most recent edition.
"Traveling Dysshes" is a book of recipes that some folks in The West
Kingdom (SCA) have cooked with success either at events or ahead of
time and rought to events.
Not all recipes are terribly historic. The most recent edition has
more historical or historically based recipes than earlier editions,
which had some downright modern recipes.
It is not in the least a scholarly book, nor is it about plgrim's or
traveller's foods.
Anahita
Date: Fri, 31 Dec 2004 00:20:57 -0800
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] pilgrims and travel foods
To: sca-cooks at ansteorra.org
Stefan li Rous <StefanliRous at austin.rr.com>
> From: "Melanie Wilson" <MelanieWilson at dragonflight.co.uk>
>> I came across this book on Amazon. Has anyone got it ? If so I was wondering
>> is it a book documenting dishes used as travel food in period or a book
>> recommending period food that will travelling to a modern medieval event ?
>
> As others have mentioned, this is more of an SCA book than one
> specifically on period travel foods. I guess I'm going to have to go
> re-look at my copy with what others have said in mind.
Caution, Stefan, caution. Because this book has gone through many
editions, its contents vary from one edition to another and the most
recent will be quite different from the first. So what you will find
will depend on which edition you have.
For example, my recipe contributions are only in the most recent
edition (and there's no reason for anyone to buy it for that - i
think i have that recipe on my website)
> But I thought it
> was a fairly good book for those in the SCA interested in some easy to
> fix medieval foods for SCA pot lucks and such, yet not into studying
> period foods. And I seem to remember it does have a section on various
> "buy and use" foods which beat what many folks are otherwise going to
> bring to an event.
This is, in a nut shell, the purpose of the book.
And it has, in fact, improved over the years, so that the most
egregiously modern recipes are gone or shunted off into their own
clearly marked chapter, and the recipes that remain are a bit more
historically accurate.
I am not stating that the recipes are, in fact, historically
accurate. They may or may not be.
This book is rather an SCA equivalent of one of those church lady
cookbooks. Many different cooks donated recipes, so the historicity
and quality vary greatly.
It is useful in the way that Stefan remarks, but is of no particular
use to a serious historical cook.
Anahita
Date: Tue, 04 Jan 2005 22:31:45 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Traveling Dysshes
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Jadwiga Zajaczkowa / Jenne Heise wrote:
> Compared to, say Peter Brear's _All the King's Cooks_ where he only
> gives his redactions but his redactions are good and his food knowledge
> is good, I continue to state that merely handwaving at period originals
> is infinitely inferior to writing a solidly researched book about
> period cookery.
And Brears does source his stuff so you can look those
original recipes up too. Traveling Dysshes is an SCA cookbook.
It dates originally from 1995 and many of the recipes are from the
1970's and 1980's. They reflect the way the SCA cooked. We
may not like it, but that's the way people cooked and in many areas
still do cook. We still have feasts after all with potatoes and chocolate.
We can do better and there are better books that are more accurate,
but in terms of what it is... this isn't a totally bad SCA cookbook.
Johnnae
Date: Sun, 21 Aug 2005 18:29:16 -0700
From: lilinah at earthlink.net
Subject: [Sca-cooks] Fwd: New Feudal Gourmet Pamphlet!
To: sca-cooks at ansteorra.org, Godecookery at yahoogroups.com,
SCAFoodandFeasts at yahoogroups.com, west-cooks at yahoogroups.com,
SCA-AuthenticCooks at yahoogroups.com
Below is the NEW! IMPROVED! ACCURATE! version and the one to consult
if you want to order one booklet or the whole set
--------------
Subject: New Feudal Gourmet Pamphlet!
The Madrone Culinary Guild is happy to announce that we have a new
Feudal Gourmet pamphlet available!
Based on our fabulous Marco Polo banquet of 2003, 'Silk Road: A
Culinary Journey to the East' provides recipes from 3 medieval
cultures: Italy, the Middle-east and Asia, along with historical
context and information about the cuisines and recipes. Try our
fabulous Chicken Ambrosino, chicken stewed with dried fruit
reminiscent of sweet barbecue sauce, or a creamy Basil sauce on
miniature stuffed Eggplants. You WANT these recipes - you WANT this
pamphlet!
Only $3.
And now when you buy the full set, the 11 Feudal Gourmet pamphlets
are discounted to $30.
Ordering details and information on the full series below.
--------------------------------
The Madrone Culinary Guild (Seattle, WA) produces a series of small
pamphlets called the Feudal Gourmet series. Each Recipe includes the
original medieval text when possible & then our modern reconstruction
(with a translation into English if necessary):
* NEW! Silk Road: A Culinary Journey to the East - a collection of
recipes from medieval Venice, Baghdad and Mongolia, with supporting
information on each cuisine. $3
* A Culinary Reference Manual - our pamphlet of what foods are
medieval, how to reconstruct recipes etc., includes an extensive
bibliography & glossary of medieval culinary terms. $3
* Exploring Italian Renaissance Cuisine: A reprint of two papers from
the Oxford Symposium on Food and Cookery, one on fish consumption,
the other on a feast menu from the Italian Renaissance. Includes
several recipes reconstructed from contemporary sources. $3
* A Dinner from Moghul India - Recipes from the court of Akbar the
Great, along with information on 16th-17th century foods of India. $3
* Dining on the Edge, Volume I: Hors d'Oeuvres, Side Dishes & Entrees
- A collection of recipes from 16th & 17th century Europe, primarily
England. $3
* Dining on the Edge, Volume II: Desserts & the Banqueting Course - A
collection of recipes from 16th & 17th century Europe, primarily
England. $3
* A Brief Overview of Early Spanish Cuisine - a collection of recipes
from 4 different periods (13th to the 17th century), and discussion
of Spanish cuisine in general. $3
* French Food in The Renaissance - A collection of recipes from Late
Period France (mostly La Varenne). $3
* An Apician Feast - our pamphlet on Roman cookery. Excellent recipes
and discussion of Roman food in general. $2
* A Weekend at the Staggering Hedgehog Inn - a collection of (mostly)
15th century English recipes arranged as a weekends worth of meals. $3
* Fall Inn - a small collection of (mostly) English 14th century
Foods mentioned in the writings of Chaucer. $2
-------
The complete set of 11 pamphlets is only $30
We hope to have various other pamphlets available soon.
-------
Checks should be made out to The Madrone Culinary Guild for the cost
of the cookbooks you are ordering plus postage. We generally ask for
$1.50 in postage for 1 large or 2 small pamphlets (you can tell size
by cost $3=lg, $2=sm), and $4.50 postage for a full set of 11, and
after that we have to weigh them...
Send checks to:
The Madrone Culinary Guild
5403 - 6th Ave NW
Seattle WA 98107
Please contact us via our website http://www.liripipe.com/mcg/Contact.htm
with any questions.
Thank you.
Prices subject to change as postal rates and printing prices force
us. All info given in US dollars based on continental US destination.
Date: Fri, 31 Mar 2006 00:04:55 -0800
From: lilinah at earthlink.net
Subject: [Sca-cooks] Hot off the presses: A new Feudal Gourmet
pamphlet!
To: sca-cooks at ansteorra.org
Forwarded by request
---------------------
Hot off the presses: A new Feudal Gourmet pamphlet!
Researching a medieval Recipe: Condoignac - a Quince Paste from
Paris, 1393-1394.
Our latest pamphlet is not a recipe collection, but an example of how
to meticulously reconstruct a medieval recipe, from researching each
of the ingredients, to analyzing in depth the multiple translations
of the recipe, and going through multiple combinations of the
ingredients to achieve a happy final result. A great example of
taking medieval cooking to a higher level of research. $3.00
And here's the info on the rest of the Feudal Gourmet series:
. A Culinary Reference Manual - our pamphlet of what foods are
medieval, how to reconstruct recipes etc, includes an extensive
bibliography & glossary of medieval culinary terms. $3
. Silk Road: A Culinary Journey to the East - a collection of recipes
from medieval Venice, Baghdad and Mongolia, with supporting
information on each cuisine. $3
. Exploring Italian Renaissance Cuisine: A reprint of two papers from
the Oxford Symposium on Food and Cookery, one on fish consumption,
the other on a feast menu from the Italian Renaissance. Includes
several recipes reconstructed from contemporary sources. $3
. A Dinner from Moghul India - Recipes from the court of Akbar the
Great, along with information on 16th-17th century foods of India. $3
. Dining on the Edge, Volume I: Hors d'Ouvres, Side Dishes & Entrees
- A collection of recipes from 16th & 17th c. Europe, primarily
England. $3
. Dining on the Edge, Volume II: Desserts & the Banqueting Course - A
collection of recipes from 16th & 17th c. Europe, primarily England.
$3
. A Brief Overview of Early Spanish Cuisine - a collection of recipes
from 4 different periods (13th to the 17th century), and discussion
of Spanish cuisine in general. $3
. French Food in The Renaissance - A collection of recipes from Late
Period France, (mostly La Varenne) $3
. An Apician Feast - our pamphlet on Roman cookery. Excellent recipes
and discussion of Roman food in general. $2
. A Weekend at the Staggering Hedgehog Inn - a collection of (mostly)
15th c. English recipes arranged as a weekends worth of meals $3
. Fall Inn - a small collection of (mostly) English 14thc. Foods
mentioned in the writings of Chaucer $2
The complete set of 12 pamphlets is only $32
We hope to have various other pamphlets available soon.
Checks should be made out to The Madrone Culinary Guild for the cost
of the cookbooks you are ordering plus postage. We generally ask for
$1.50 in postage for 1 large or 2 small pamphlets (you can tell size
by cost $3=lg, $2=sm), and $4.50 postage for a full set of 12, and
after that we have to weigh them...
Send checks to:
The Madrone Culinary Guild
5403 - 6th Ave NW Seattle, WA 98107
Please contact us via our website
http://www.liripipe.com/mcg/Contact.htm
with any questions.
Thank you.
Prices subject to change as postal rates and printing prices force
us. All info given in US dollars based on continental US destination.
Date: Fri, 31 Mar 2006 09:30:57 -0800 (PST)
From: "Colleen McDonald" <Colleen.McDonald at comcast.net>
Subject: Re: [Sca-cooks] Hot off the presses: A new Feudal Gourmet
pamphlet!
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>> Researching a medieval Recipe: Condoignac - a Quince Paste from
>> Paris, 1393-1394.
> I'm curious about something here... is the reference to it being from
Paris based on the fact that there's a recipe for cotignac in Le
Menagier, or is there some more compelling reason? <
This pamphlet is specifically about the research process involved in
recreating the recipe for Condoignac from Le Mesnagier.
Cainder
(aka Colleen McDonald, author of the new pamphlet)
Date: Mon, 1 May 2006 14:27:49 -0700 (PDT)
From: Tom Vincent <tom.vincent at yahoo.com>
Subject: [Sca-cooks] Pre-1492 Spanish Cooking
To: Cooks within the SCA <sca-cooks at ansteorra.org>
I don't know if this book has been mentioned to you, but I found it
on the poisonpenpress website (http://www.poisonpenpress.com/
cookery.html)
Recipes from Banquet dels Quatre Barres (2nd edition) - $12.95
Translated by Thomas & Cynara McDonald (Master Thomas Longshanks &
Mistress Aelfwynne Grythesdohter). These recipes are translated from
Libre de Sent Sovi, which "represent the oldest surviving collection
of recipes from the medieval Catalan cuisine
" A number of copies of this manuscript, designated by their
location, survive, and the material is drawn from several of them.
Dating is uncertain, but "the introduction to the Valencia manuscript
places the date of the original at 1323
. For each recipe in this collection, we have provided a faithful
transcription of the original text, a pseudo-literal translation, and
our modern redaction." Recipes are divided into three sections: from
the Valencia ms, the Barcelona ms, and ‘Other Recipes." Tr pb, spiral
bound, 8-1/2x11, 46 pp, 24 recipes. Also includes menus & brief biblio.
Duriel
From: johnna at sitka.engin.umich.edu
Subject: Re: Speaking about Books was Cookbooks
Date: May 10, 2006 6:02:49 AM CDT
To: StefanliRous at austin.rr.com
SCA members might be interested to know that MRTS published in April 2006 a new
work by Constance Hieatt on medieval cookery. Co-authors include two
Society members.
Concordance of English Recipes: Thirteenth to Fifteenth Centuries
This work is a concordance to culinary recipes recorded in England
in the 13th, 14th, and 15th centuries: the earliest English culinary
recipes on record. A few of medieval origin which continued to be
recorded in the 16th and 17th centuries appear in an appendix. The
recipes listed have all appeared in print; unpublished manuscripts
known to the authors have been excluded since most readers would be
unable to refer to them. Recipes are listed under their titles as
they appear in the source manuscripts, collated in order
alphabetically under their lemmatized recipe names.
(ISBN: 978-0-86698-357-0 / MR 312 / $29, £24)
The press is MRTS-- Medieval and Renaissance Texts and Studies, Arizona
State University.
First author of the work is Professor Constance Hieatt, of Pleyn Delit
fame. The project is also the work of the late Jane Terry Nutter who was
known as THL Angharad ver' Rhuawn and later THL Katerine Rountre within the
Society. The third listed author is frequent TI and SCA Cooks
contributor Johnna Holloway, (known as THL Johnnae llyn Lewis in the Society).
THL Johnnae llyn Lewis lives in Chelsea and is a member of Cynnabar.
Date: Fri, 29 Aug 2008 22:41:32 -0700
From: David Walddon <david at vastrepast.com>
Subject: [Sca-cooks] New Feudal Gourmet Pamphlet from the Madrone
Culinary Guild.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
The Madrone Culinary Guild is happy to officially announce that we
have a new pamphlet available in our Feudal Gourmet series!
Tourney Cooking: Recipes to enjoy at outdoor events - A large
collection of tasty period recipes suitable for everything from a
picnic to Pennsic. Also provides suggestions for appropriate foods
you can grab ready-made from a grocery store, as well as sections
on Boil-in-Bag cooking, Dutch Oven cooking, food & fire safety, and
practical guidelines for cooking at events. $4.00
Those of you familiar with our Marzipan Crack, it's in here! So is
the yummy Sausages & Onions dish from Casteau, along with our
recipes for Pomegranate Chicken, Ruzzige Cake and so much more!
Not tied to one time period or place, this pamphlet is all about
practical tips and recipes that work well at camping events. Great
for beginners of course, but even if you?ve been doing this forever
there are a ton of great recipes in here, and who knows maybe a tip
or two that you?ve missed as well.
For ordering info & details on the full pamphlet series see below.
( FYI we?ve also had to raise the price on our reference manual and
update shipping costs due to inflation)
If you have any questions please just let me know.
Eden, pamphlet wrangler, Madrone Culinary Guild
culinaryguild [at] hotmail [dot] com
Date: Tue, 18 Nov 2008 09:47:22 -0500
From: "Elaine Koogler" <kiridono at gmail.com>
Subject: [Sca-cooks] Turkish Cuisine ebook now available!
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>, "Order of
the Laurel - Restricted Access" <sca-laurels at lists.ansteorra.org>,
atlantianlaurels <AtlantianLaurels at yahoogroups.com>, "Order of the
Pearls" <pearls at atlantia.sca.org>
A number of you wanted information about Dame Hauviette d'Anjou's ebook on
Turkish Cuisine. It is now available, and she has sent out the following
announcement. At this point, if you order from the web, there is no SCA
discount because verifying your membership would be very difficult. So, if
you want a discount, you should purchase your copy at an event. However, be
aware that the downloaded version is only $19. For those in Atlantia, I am
making an effort to have some available at Twelfth Night.
Kiri
Good Day everyone!
As you know I have been recreating food from history for dinners, banquets
and unique events for years. Some time ago I decided to make my work
available to the public by creating a one of a kind historical cookbook. I'm
pleased to announce that my long awaited interactive electronic cookbook is
now available!
"Celebration at the Sarayi: Reliving a feast in the palace of Suleyman the
Magnificent" is a multi-media, interactive cookbook where you can travel
back in time and relive a feast at Istanbul's famed Topkapi Palace. You will
hear the storyteller's descriptions of the palace milieu, see a backdrop of
historical images, review the original historical sources and watch me
demonstrate techniques for dishes I adapted for a modern kitchen. Then you
can print out the recipes and head to the kitchen to create your own
fabulous feast!
*This multi sensory experience can be found on CD (only $24) or as a down
loadable PDF file (only $19) online at
**www.rencuisine.com*<http://www.rencuisine.com/>;
*(go to the Ebooks tab on the left side of the screen) or **
www.tecpublishing.com* <http://www.tecpublishing.com/>;
Want to get the book and save cash or raise funds for your group? You can
also become an affiliate (free and simple) and sell the book from your
website, earning a 15 percent commission on each sale.
Retail book sales- if you are interested in carrying the ebook in a retail
setting, please contact Tom Chmielewski at
tom at tecpublising.com<http://us.mc580.mail.yahoo.com/mc/compose?to=tom at tecpublising.com>for details.
See an excerpt from "Celebration at the Serayi" online at
www.rencuisine.com and
www.tecpublishing.com .
Look forward to more unique culinary experiences with Chef Channon!
Sincerely,
Channon Mondoux
Renaissance Cuisine
Date: Fri, 20 Aug 2010 19:24:08 -0400
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks <sca-cooks at lists.ansteorra.org>,
"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>
Subject: [Sca-cooks] Battlefield Bakery Cookbook
This is from another list:
Several of you have asked me when the cookbook Marian Walke (aka Marian
of Edwinstowe, aka Old Marian) and I wrote together would be available.
This cookbook contains remembrances and recipes from the two cook shops
Marian and I participated in at the Pennsic Wars. I am very happy to
announce that two versions (one with black and white inner pages, one
with color inner pages) of the War Fare cookbook are now available. To
find out more information, please visit http://www.layerfivegroup.com/.
You can buy copies from there, or directly from
http://www.lulu.com/product/paperback/war-fare/12289615 for the black
and white one, and
http://www.lulu.com/product/paperback/war-fare-commemorative-edition/12289529
for the color one.
I'm still working with Lulu to make the books available at other retail
outlets but that will take a couple of months. Meantime, be the first in
your shire to get one!
Please pass this news on to whoever you think might be interested. Thank
you very much!
--Bonnie
^^^^^^^^^^^
Alys K.
Date: Mon, 6 Jun 2011 08:41:39 -0400 (EDT)
From: Devra <devra at aol.com>
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] acquiring a copy of WAR FARE - commercial
plug
<<< So how does one acquire a copy? Enquiring minds want to
know.
Solveig Throndardottir
Amateur Scholar >>>
I have copies available for $24.95 plus $3 postage, or you can catch me at East Kingdom War Practice, or at Pennsic.
Devra
Poison Pen Press
Date: Tue, 14 Jun 2011 13:13:27 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] _How to Milk an Almond_ is now available
_How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand
Years of Recipes_ is now available for purchase at CreateSpace. The
URL is:
https://www.createspace.com/3565795
List price is $9, the book is 160 8x10 pages and contains about 350
recipes, along with some related articles. It's based on the cooking
material in the _Miscellany_, updated.
The pdf is available free on my web page:
http://www.daviddfriedman.com/Medieval/Medieval.html
--
David/Cariadoc
www.daviddfriedman.com
Date: Wed, 22 Jun 2011 20:45:13 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] How to buy _How to Milk an Almond_
Our cookbook, essentially the cooking material from what will be the
tenth edition of the _Miscellany_, is currently available as hardcopy
in two places. You can buy it from CreateSpace, the Amazon POD
subsidiary, at:
https://www.createspace.com/3565795
Or you can buy it directly from Amazon.com, at:
http://www.amazon.com/Milk-Almond-Stuff-Armor-Turnip/dp/1460924983/ref=sr_1_1?s=books&;ie=UTF8&qid=1308627670&sr=1-1
Buying it from CreateSpace gives us a slightly higher royalty. But
buying it from Amazon gives you the opportunity to review it there if
you want and raises its rating on Amazon. So if you think you would
like to put up a review-especially a positive one-by all means buy it
directly from Amazon.
And for those who don't get around to buying it online, I believe
Poison Pen Press plans to have copies at Pennsic.
List price is $9, the book is 160 8x10 pages and contains about 330
recipes, along with some related articles. For those who like to try
before they buy, the pdf is available free on my web page:
http://www.daviddfriedman.com/Medieval/Medieval.html
Incidentally, it looks as though Elizabeth and I will not be at
Pennsic this year, although Rebecca will be coming.
--
David/Cariadoc
www.daviddfriedman.com
Date: Sat, 2 Jul 2011 18:15:01 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] How to Get Milk From an Armored Turnip.
<<< Got the new book in the mail today along with some other modern
culinary reference books. I ordered it from Amazon so I could write
a review. It looks good after a cursory flip through. The print
quality and construction of the book are really good.
Can't wait to try a few things, including possibly the infamous "C" word.
Thanks for another great resource Your Grace.
aeduin >>>
Great.
If you find any problems, typos, etc. let us know--it should be easy
enough to update. I think there is a line or two of a footnote
missing in one of the late articles, which didn't strike me as enough
of a reason for further delay--I've fixed it in the version that will
be part of the _Miscellany_.
Has any collection of period recipes--original plus worked out--been
published that has more than 330 of them? I've been saying that I
think this may be the most extensive such collection ever, but I
don't really know.
--
David/Cariadoc
www.daviddfriedman.com
Date: Fri, 28 Oct 2011 18:45:03 +0100 (BST)
From: Volker Bach <carlton_bach at yahoo.de>
To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Drachenwald Camp Cookery Book now online
Salvete Omnes!
It gives me great pleasure to announce that the Kingdom of Drachenwald's Camp Cookery Book "Plain Fare"?is now online. Admittedly, I'm sending it to this list mostly in order for word to spread, since the target audience is people who do not know a lot about period cooking. Basically, it is a short collection of documentably period recipes - each one in English translation with a redaction - that are suitable for preparing in camp even by moderately skilled BBQ cooks. The idea is for this to be handed to newcomers to the culinary scene so that their camps may be fed on other things than grilled sausages and canned ravioli.
The file (pdf format) is onm the Kingdom of Drachenwald's A&S page
http://www.drachenwald.sca.org/content/arts-and-sciences
and can be downloaded here
http://www.drachenwald.sca.org/sites/default/files/PLAIN%20FARE.pdf
It is 86 pages, designed to be printed side by side on A4 or letter-size pages and bound into a handy booklet. Distribution in any form is encouraged. This is also part of our ongoing PR programme known under the catchy title "Hey, Drachenwald Exists!"
Giano
Date: Wed, 2 Nov 2011 19:5:52 -0400
From: "David Friedman" <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Drachenwald Camp Cookery Book now online
Interesting range of sources, including some I'm not familiar with, such as
Vinidariusix
The worked out Itriya recipe leaves out the mastic, which I would expect to change the taste. And it's worth warning anyone who is following the original that mastic needs to be used in very small quantities.
At Fri, 28 Oct 2011 18:45:03 +0100 (BST), Volker Bach wrote:
<<< It gives me great pleasure to announce that the Kingdom of Drachenwald's Camp Cookery Book "Plain Fare"is now online. Admittedly, I'm sending it to this list mostly in order for word to spread, since the target audience is people who do not know a lot about period cooking. Basically, it is a short collection of documentably period recipes - each one in English translation with a redaction - that are suitable for preparing in camp even by moderately skilled BBQ cooks. The idea is for this to be handed to newcomers to the culinary scene so that their camps may be fed on other things than grilled sausages and canned ravioli.
The file (pdf format) is onm the Kingdom of Drachenwald's A&S page
http://www.drachenwald.sca.org/content/arts-and-sciences
and can be downloaded here
http://www.drachenwald.sca.org/sites/default/files/PLAIN%20FARE.pdf
It is 86 pages, designed to be printed side by side on A4 or letter-size pages and bound into a handy booklet. Distribution in any form is encouraged. This is also part of our ongoing PR programme known under the catchy title "Hey, Drachenwald Exists!"
Giano >>>
David/Cariadoc
www.daviddfriedman.com
daviddfriedman.blogspot.com/
Date: Wed, 2 Nov 2011 16:18:38 -0700
From: David Walddon <david at vastrepast.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Drachenwald Camp Cookery Book now online
On Nov 2, 2011, at 4:05 PM, David Friedman wrote:
<<< Interesting range of sources, including some I'm not familiar with, such as
Vinidariusix >>>
I think they probably mean Vinidarius.
5th Cent. appended to the end of the 8th Cent. copy of Apicius.
Eduardo
Date: Thu, 3 Nov 2011 09:28:46 +0000 (GMT)
From: Volker Bach <carlton_bach at yahoo.de>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Drachenwald Camp Cookery Book now online
<<< Interesting range of sources, including some I'm not familiar with, such as
Vinidarius >>>
IIRC the excerpta Vinidarii are in the Grainger translation of Apicius. I have the inexpensive Reclam edition with a (German) translation, which is very much worth getting (Maier, Robert (trsl): Marcus Gavius Apicius de re coquinaria. ber die Kochkunst. Philipp Reclam Verlag, Stuttgart 1991, ISBN 3-15-008710-4). The edition follows the Teubner text and meets academic standards, the translation is close to the original, controversial or unclear points are annotated and the author knows whereof he speaks. Best of all, the retail price is EUR 6.60. As to Vinidarius, the preface declares the text excerpts from Apicius, but the recipes themselves are not from the version that survives. As to dating the text, I've found anything from fifth century Italian to eighth century Lombard, but am happy to go with the majority that puts it in the fifth century Roman Mediterranean.
<<< The worked out Itriya recipe leaves out the mastic, which I would expect to change the taste. And it's worth warning anyone who is following the original that mastic needs to be used in very small quantities. >>>
That was the main reason for leaving it out - it's hard to get, and difficult to use. A lot of the redactions are heavily simplified.
Giano
<the end>