Library

An index of books on hand spanning different regions and periods with the pro’s and con’s of each book as per my opinion.

Italian/Spanish Books

December 23, 2010 in Italian/Spanish Books, Library | No comments

I’m on a kick to get a posting of my cooking books into some semblance of order.  We have gone from English to fuax Middle Eastern.  I had planned to do all the Middle Eastern books that are the core for my redactions however today’s post will be a bit short as I have a few books that I think are worth mentioning first.

Le Viandier de Taillevent. This book is based on the Vatican Library Manuscript .  The recipes are translated from the originals (a good thing if you don’t read old Italian).  There are no offered measurements so lots of redaction is necessary.  An excellent resource!

Recipes from Banquet dels Quartre Barres.  (I have the 2nd edition copy).   This booklet, per the forward, is based from the Valencia manuscript, and the Barcelona manuscript.    This are a 15th century cookbooks.  The recipes are written with the original old Spanish and an English translation.  The author has done a bit of redaction himself and gives suggested measurements.  This book is definitly worth owning!

Painter & Food Renaissance Recipes (Italian)- Does not have any original recipes, what it does have are little tidbits of how period cooking occurred and some fairly interesting period paintings.   Good for a general look.

Not Primary Middle Eastern/Persian Cookbooks

December 22, 2010 in Library, Not Primary Middle Eastern/Persian Cookbooks | No comments

So I have a handful of books that aren’t good for primary sources of documentation.  This does not mean they aren’t with out merit.  While the books do not cite the original recipe, each one has either really great historic pieces of information, GORGEOUS pictures, or a really great idea to point in the right direction a period recipe may be hidden at.

Arabic Recipes & History for Medieval Feasts (Middle Eastern)- Good ideas but no original recipes.  I would use this as a secondary source at best.  Great references though for original recipes and historic facts.

A Taste of Persia (Persian) – I like this book just for the modern recipes.  There are no original period recipes and the history is more of a 1st cooking view, however the recipes are wonderful. I like the description of the rice dishes.  One of my favorite!

The Legendary Cuisine of Persia (Persian) – This book has no original period recipes…what it does have are great modern recipes that point the way on how things might have been cooked and a break down of a period Persian kitchen.  Good for historical kitchen and cooking points, not so much as a primary reference.

The Emperor’s Table (Indian/Persian) – I adore this book.  The period art piece pictures are worth the price alone.  The recipes are close to period; however there are no original recipes listed so again a good secondary cook book but not good for a primary reference.  If you are looking for period pictures on women wearing choli tops with bare midrifs, this is your book!  The cook portions are exacting for how to prepare dishes that do show up in period manuals even though these recipes do not quote original historic documentations.  Thumbs on this one!

A Drizzle of Honey – The lives and Recipes of Spain’s Secret Jews (Spanish/Moorish)- This book has really good historical references not only to the cities, political events, but the size and reason for how things were used and cooked, i.e. the size of a pat of butter was the size of a coin suggested in X recipe.  This book does not have original period recipes yet it contains some very excellent historic information for Spanish and Moorish cooking adapted by the Jewish people.

From Persia to Napa. I like this book, but not for the recipes at the end.  This book as excellent Persian painting photos, great for costumers.  This book has great period Persian poetry and history of wine.  This book is great for costumers and those interested in Persian history of wine and cooking with wine.  However if this is not a period book by any imagination for cooking.

English Books

December 9, 2010 in English Cookbooks, Library | No comments

So these are the English cookbooks I have.  These are only a few of a good period English cooking library.   These are definitly good for thumbing through for both ideas and for recipes/ingredients/how to in period.

The English Housewife. This book is very good for a look into a period household for common every day pieces of information on cooking, gathering, planting ect.  The recipes are with out measurement, so lots of experimentation is to be done.

Take a Thousand Eggs or More. I adore this 2 pack set of books.  Great original recipes in old English.  There is the author’s translation and recipe measurements, which you can either follow or experiment with.  Great for any level of cook.

The Medieval Kitchen. I like this one…the old English is translated in to modern so there is probably a slight drift (but not to much) from the original wording. There are measurements for these recipes to either copy directly from when cooking or take as…guidelines.  Another great book for any level cook.

Pleyn Delit: Medieval Cookery for Modern Cooks. I like this cookbook.  It’s not nearly as polished as say Take a Thousand eggs but the recipes are still very good as well as a bit of extra on history and Subtleties.  There are measurements so that any one can follow as well as the original recipe and a translation.  A good cookbook.

English Royal Cookbook. This one is not one of my favorites though it does provide dates for recipes and measurements.  There is not an original recipe just the writer’s words.  The historic part is interesting.  This is an ok book, worth having in the library but it will not be as well thumbed as others.

Fabulous Feasts. This book has really fun information and great pictures.  The references at the end of the book are incredible!  The recipes in this book do not list an original recipe.  This a great secondary source but not good for a primary source.

The Gourmet’s Guide 1580-1660. This is a small pamphlet, with a little history and a lot of recipes.  Each recipe has an original recipe, ingredients then the author’s redaction.  Not a bad little pamphlet.  Good references.  Definitely something to keep an eye out for and to acquire.

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