cookbooks-SCA-msg - 3/6/07 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 http://www.best.com/~ddfr/ 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 Wrfst. 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 Wrfst 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 ). 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 -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: DeDe Teeters [teeters at telebyte.net] Lady Ellsbeth of Englewood, PO Box 666, Port Orchard, WA 98366 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 -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 http://www.best.com/~ddfr/ 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 http://www.best.com/~ddfr/ 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 -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 -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 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. <the end> Edited by Mark S. Harris cookbooks-SCA-msg Page 8 of 23