Re: Cookbook relay

En réponse à Irina Rempt <ira@...>:

>
> Yes! That's the idea. And you should say what you've changed, and
> why, of course. I have a book of Roman and medieval recipes adapted
> to the tastes, and things available in the shops, of the
> nineteen-seventies, and it does exactly that.
>
> (It did start me on medieval - and later Valdyan - cooking, though)
>
I've read a little about Roman cooking some years ago. I found it funny that it
was advised to replace one of the key ingredients of it (I can't remember its
name), with Nuoc Nam :)) . this was really what was nearest to the Roman
ingredient (a kind of juice made out of rotting fish).

Christophe.

http://rainbow.conlang.free.fr

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