Thx!

[ 09-01-2004: Message edited by: Martin ]

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Rheinfränkisches Kochbuch (um 1445).
Tupperware Deutschland GmbH, Frankfurt am Main, Germany 1998.
Text, Übersetzung, Anmerkungen und Glossar von Thomas Gloning.
ISBN 3-403-03131-4

[ 09-01-2004: Message edited by: Martin ]

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[ 09-01-2004: Message edited by: Martin ]

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Manuscrits et livres de cuisine en Europe médiévale http://www.oldcook.com/livres_cuisine_europe.htm

http://www.oldcook.com/livres_cuisine_catalan.htm

I quote :
"Au 13e siècle, les premiers textes de cuisine médiévale en catalan ont été écrits avant le Viandier de Taillevent, le Forme of Cury et le Ménagier de Paris. La cuisine catalane est méconnue. Pourtant elle a beaucoup influencé la cuisine italienne.
"Libre de Sent Sovi
"Le Sent Sovi est un texte anonyme écrit en catalan, vraisemblablement en 1324. Transcrit par Rudolf Grewe, Els nostres classics n°115, ed. Barcino, Barcelone 1979. Ce manuscrit contient 222 recettes, qui marquent les débuts de la cuisine catalane, avec ses techniques spécifiques : le sofregit et la picada."

It is interesting to say that the author of the "Libre de Sent Soví" claimed to have cooked for the King of England.

I have not yet tried any recipe form Sent Soví.
After reading your post I think of starting by a simple sauce : the "almedroc" ( "almedroch" , "almodrote" ).
In my book Chapter CXXXI
INGREDIENTS
-1 toe of garlic ( I mean one piece of the bulb ; "1 gra d'all" in Catalan ; "1 diente de ajo" in Spanish )
-some gratted cheese
- ( some warm-hot water )

Just mix the ingredients ( better with mortar & pestle) until obtainning a homogeus paste.
There is a way to proceed :
First put the garlic and reduce it to a paste.
Add the gratted cheese by small amounts.
If the sauce is too thick use some hot water...drop by drop.

USES
With meats , fish, salads , with bread toasts....
I'll try "spaghetti & almedroc".

Bon apetit !!!
Miquel

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I own the 1979 Rudolf Grewe edition ( Editorial Barcino , Barcelona ).

There are three editions more :
2006 , Barcino , "El llibre de Sent Soví ", in Catalan
2007 , Barcino , "El libro de Sent Soví", in Spanish
2008 , Tamesis Books , English translation & Catalan
The Book of Sent Sovi : Medieval recipes from Catalonia

Product Description
The Book of Sent Sovi, composed around the middle of the fourteenth century,
is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority
of medieval cookery books, is the product of a complex process of transmission,
with multiple manuscript copies and readers who have left their mark on it.
The contents are eminently practical. Successive cooks have recorded their
own methods of preparing the dishes and recipes included, blending several
culinary traditions in a single work. Sent Sovi is also a reliable source of information
on the cookery of the territories of the Crown of Aragon before the revolution caused
by the arrival of products from the Americas.

This edition includes both an English translation, by Robin Vogelzang, and the original
Catalan version. It has been the editor's aim to clarify the difficult passages in the book
- sometimes corrupted because of the complex manuscript tradition - so that it can be
understood as easily as possible by its twenty-first-century readers.
Published in association with Editorial Barcino.