two SCA cookbooks

[cellio]

I buy lots of cookbooks, some SCA and some not. Redacting medieval and renaissance recipes can be a challenge, because they tend to say things like "take fatty meat and put by the fire with enough onions and corriander", and stuff like that. Fortunately, there's been a lot of work to redact these into usable recipes. At Pennsic I picked up the just-published Gode Cookery collection, which I'm looking forward to going through.

For people who just want easy food to take to SCA pot-lucks (that didn't come from a bakery or out of a can), I recommend Traveling Dysshes by patsmor. I think she's done a good job of compiling accessible information for entry-level cooks. I was one of her kibbitzers for the first edition some years ago, and there's now a second edition.