Tag Archives: Anna Wecker

Strawberry Tart and Why Varietals Matter

Posted on 6 June 2022 by carlton_bach

Here is a recipe from my current grand projet, the Koestlichs New Kochbuch by Anna Wecker. This is an amazing resource for reconstructing kitchen practice and I hope to publish it as a book sometime next year. The translation is … Continue reading →

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Renaissance Nibbles for a Pity Party IV

Posted on 27 May 2022 by carlton_bach

My apologies for the delay in posting new recipes. I am in the middle of moving and will likely miss a few more days before things return to an even keel. Here, though, is the rest of the Pity Party … Continue reading →

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Renaissance Nibbles for a Pity Party III

Posted on 24 May 2022 by carlton_bach

As the series continues, we come to a favourite recipe tried before, and one that I will surely use again. I included a version of it in the English edition of my Landsknecht Cookbook (soon to be available from booksellers … Continue reading →

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Renaissance Nibbles for a Pity Party II

Posted on 23 May 2022 by carlton_bach

This is the second post on the food served at last weekend’s pity party, and we are now diving into the pastries. These are both from the 1598 Koestlich New Kochbuch by Anna Wecker, my current major translation project. Renaissance … Continue reading →

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Almond milk from Anna Wecker

Posted on 19 April 2022 by carlton_bach

This is easily the most detailed recipe for making almond milk I have seen in any period source, so I think this is a good day to put it out here. Anna Wecker is my next full length translation project, … Continue reading →

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