Book Review:
"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."	 by Cindy Renfrow



	I had the opportunity to review the new Second Edition of this 
already well-known two-volume set of recipies from all over Europe, most 
quite nicely in The White Company period (early 15th century England and 
France, with some from the Mediterranean western coast). I was quite 
impressed.   Not only does it give period recipies followed by very 
helpful modern translations, but it also provides feast menus, adaptation 
suggestions, and illuminations.  I found the technique used in the book 
very interesting.  First, the original of the recipie is given, then a 
translation, and then the modern usable form, in volume one.  Volume two 
has period recipies in the original and translations, but no adapted modern 
formula.  I found that I very much like the mixture of these two styles, 
as it gives the adventurous cook an opportunity to apply the author's 
technique and experiment.  I have already decided to use our adventurous 
Free Company of brave and stout-hearted mercenaries to test my
interepretation of a Volume Two rabbit recipie -any taste-testers?!

Pumita de Barcelona