I’ve been lusting for this book for over a decade. I finally found a good print at a great price! The book is everything I’d hope for on historic Chinese recipes. If you can, get this book to try out ALL the recipes. This is not a beginners book. This is for the period cook who knows how to interpret a redaction of a translation and go from there.
The translator(s) did not feel the need to edit in their opinion on how to cook, merely writing down the original translation and the measurements tables. Excellent! This allows the re-enactor to translate and work on their leveling up cooking skills for this amazing new set of recipes.
Authenticity of recipes and the ability to follow: A
Cooking Renaissance Italian Food, 51 Redacted Recipes from 1549 Banchetti by Christoforo Messisbugo
This book proves to be an invaluable resource for individuals venturing into period cooking, presenting original recipes in both their original language and translated forms. However, a notable observation is that the author’s redactions tend to incorporate a more contemporary approach, departing from a strict adherence to period cooking methods. An illustrative example is the recommendation to use foil as a lid instead of advocating for a historically accurate practice, such as sealing the chosen modern cooking vessel with a simple flour and water dough. While the redactions align effectively with the translations, there exists an opportunity for the author to explore and suggest more authentic period cooking techniques.
Over all Period recipes: B+ for use of various recipes.
Ease for Those new to Period cooking: A+. Helpful with suggested measurements and cooking tips.
At Gulfwars XXV, I found a few small pamphlets of cooking recipes I liked. The ones I had the most interest in were not as well documented as a one I had only a passing interest in but new a few people who would want more. I started looking at the sources for the recipes going “I’ve got that one, and that one…Oh! I don’t have this one! I need to find it.” Yeah. De Nola’s book has one found translation and it’s only on line (That I can find).
The recipes are interesting including the use of cat fat as a way to reduce asthma… I don’t ask I just find. Nope, not going to make this recipe…just no. The more useful find is that this book is the first and only book I have found that actually lists orange water. I have not found any other listings in period cookbooks with this. So this is a pretty big thing for period cooking!
Here is the link for those interested. http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados2-art.html
So this book was gifted to me over Yule. I have to admit I was a bit surprised only because the woman who gifted me with the book no longer plays in the SCA but as far as I knew had no interest when she was in the SCA for medieval cooking. I didn’t even know she had the book in her library. I guess stranger things happen.
So the book is actually a thin cookbook with a bit of history and Lorna Sass own take on the recipes. There is an original recipe, a translation and then her redactions. I like the first two portions; however I always prefer to do my own redactions. If mine are truly horrible…then I might go back and go “Hmm…maybe this would be a better idea instead.”
An A for historic information included and an A for the recipes included. There aren’t many (less than 50) but the ones included are tasty and/or informative. I suggest this book for those who adore English Cookery.
I am a big fan of good Roman cookbooks (or any good period cookbook) however Mark Grant is abusing that level of interest in a big way with his books.
Don’t get me wrong, Mark Grant’s cookbook Roman Cookery should be in any person’s repertoire for good Roman cooking but not both books.
Book #1
This is a good book. Do NOT use his redactions. He uses American cheese(s) instead of feta and sort of vaguely suggests other period food sources. Buy the book for the recipes and the research NOT for his redactions.
Book#2
Looks different. Possibly MORE new recipes…must buy. Right? Wrong!! This book is recycled information as the first book. There is nothing new. I was very sad to find this out the hard way after buying book #2 and really salivating over the prospect of new recipes from cooks other than Apicus. I was severely disappointed.
The latest addition to my library was bought for a very specific recipe. I didn’t actually use the recipe I bought the book for; however I found many many more (including period ME Sausage recipes which are rarer then hens teeth to find!) that I am very excited to try out.
Overall the book is divided into many chapters with each chapter a certain type of recipe i.e. sausages and nothing but sausages. The usual rule for period recipes holds true still. The recipes have few if any regular measurements or cooking instructions, you’re just suppose to know how it works.
This book is a definite must have. A for great recipes A- for cooking instructions. So yes, if you have the chance to get this book, do!
I bought mine from the evil empire called Amazon. Unfortunately I haven’t seen any “inexpensive” copies on any site listed so far. This one will set you back a fair bit of gold!
This book took a little to warm up to. It’s not that the recipes aren’t good (or period) but the presentation is far more modern then I am use to. The original translations with documentation is on the side in a very cute keyhole panel and the stories that accompany them are cute. This book was made for a modern day cook.
If you want a book on medieval Middle Eastern sweets this is a very good book. Multiple recipes from multiple sources with original recipes and redactions for those who need. The stories are also helpful but unknown if truly historic or… A for period recipes and a B+ only because it’s cutsy. Yes I get to call a book cutsy! It’s in the rules…some where.
I’ve had this book for a little bit and I really like the feel and flow of the recipes. The book has great original translated recipes and there are are also redactions for those who want/need a little extra help. The book is not as extensive in recipes as other books nor as inclusive on historical facts as I would like. Hence an A for cooking but a C+ for historical facts. This is a great starting book or an additional supplement for new recipes.
I didn’t get to go to Pennsic this year, but I did get to indulge in one of my favorite Pennsic past times. Book shopping. Namely cookbook shopping. I must admit I prefer being able to actually look at the books so I can see if they have period recipes for redacting. The ones I prefer and promote do. I stumbled across the Arabian Nights Cookbook on Amazon promoted as a book based on period recipes.
I like the cookbook, but it is NOT period. The dishes are modern without historical input. I was very sad to find this out when I received the book. I do like the recipes, but if you are looking for historical recipes, this is NOT the book to get. Get this book if you want modern cookbook though.
I have to admit I like this book, Meals and Recipes from Ancient Greece.
The reason I like it, other then a very good write up on meals, menu’s and historic features is that the recipes are based on other gourmets rather then just another Apicius reproduction. Of course the measurements are sparse but the recipes are from many sources. The fish section alone is amazing! More fish recipes then I have seen in any other Roman/Greek cookbook yet. Very very interesting to read. Can not wait to try 2 or 3 of these.
The bread section is a fascinating read. The author does give his own version of each recipe; however every one should feel free to add or subtract as they feel they are comfortable with. I have at least a couple of the bread recipes marked for my experimental to do list.
I could wish for about another 80 pages or so in both information and recipes but for the pricing it’s pretty good. A great addition to any Roman cooking library. Overall I give this book an A-.
Sosha Lyon's O'Rourk's Medieval Redactions English, Italian, Middle Eastern, Roman, Medieval Redactions and Recipes, Medieval Research Papers, Subtleties – Grill Mistress of the Pork
