SCA Cooks?

[daniwithtea]

The people, that is, not the list.

One of my projects for this summer is quite a bit of downsizing of our crap, and part of my crap includes cookbooks (modern and historical). Most of them Mer is dutifully listing on her bookseller accounts...but there's one I'm not quite certain I want to part with: my (damn near pristine) copy of Platina.

I don't know why I'm particularly attached to it, but I am...so if I give it up, I'd prefer that it go to someone with an appreciation for it. If you are, or know, an SCA cook or other historical food-type person who'd be interested, have them contact me.

The other historical cooking books, in case you know anyone interested, are:
-Take a Thousand Eggs or More, Cindy Renfrow, both volumes, damn good condition
-God's Banquet: Food in Classical Arabic Literature, Geert Jan Van Geltder, damn good condition
-Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan, Marc Cramer,good condition (would be "damn good" but it has my name in it)
-Savoring the Past: The French Kitchen and Table from 1300 to 1789, Barbara Ketcham Wheaton, crappy but serviceable condition
-The Original Mediterranean Cuisine: Medieval Recipes for Today, Barbara Santich, damn good condition
-The Medieval Kitchen: Recipes from France and Italy, Redon/Sabban/Serventi, good condition but missing dust jacket

I also have a copy of Apicius that Mer is for some reason interested in from an historical perspective, but I'd be willing to part with that for the right price.

Feel free to repost/distribute as necessary. Clutter begone!

Comments

[bunnyjadwiga.livejournal.com]

How much do you want for the Platina, I need one to hit my apprentices with.
Also,
-Take a Thousand Eggs or More, Cindy Renfrow, both volumes, damn good condition
-The Original Mediterranean Cuisine: Medieval Recipes for Today, Barbara Santich, damn good condition
-The Medieval Kitchen: Recipes from France and Italy, Redon/Sabban/Serventi, good condition but missing dust jacket