It was partly finding these ingredients at the Palo Alto Farmer's Market, but also because I've had almond milk on the mind since doing some medieval recipes with a class at Stanford the other day. You have to use raw almonds of course, soak them over night, remove the skins and then pound with boiling water and strain out the solids. It's so good. The nettles were blanched in boiling water, dehydrated, ground and then mixed with flour and egg into a noodle. The finger limes were left over from the Fancy Food Show last week. They all came together so nicely, with a nod to the Tria Genovese recipe in the Anomimo Toscano (late 14th c.)
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is in print from University of Illinois Press!