Progress!

[khromat]

I have now completed the certification to be a Personal Chef, and got my CA Food Handler's Certificate.  I've got an appointment with SCORE next week to help my idea become presentable for a bank or the SBA to give me a loan, and I'm working on what my start-up costs will be (not cheap, but nowhere near as bad as a brick-and-mortar concept) so now

Comments

[tuftears]

Congratulations! ^_^ Hope the small business loan goes well!

The u in Cuisine seems a teensy bit too high. Even though technically it sits at the same level as the other letters, the dangling serif on the right side of the u is a bit higher than the others.

[mejeep]

Agreed, the "u" is high on top & bottom, and looks like an upside-down 'n'. I had only one semester of calligraphy, long long ago, so I never got to advanced serifs, but I've got to fault that font for cheating.

[khromat]

Well, I didn't build the font, so I have to make do.

As it is, I fixed it in Photoshop so that the X accender is now aligned with the other lowercase characters. That puts the u's baseline slightly lower than the others, but it looks better.

All the best...

[niall_shapero]

of luck to you, little lady! May this business go well!

[khromat]

Well, my primary source material is a book called "Elinor Fettiplaces Receipt Book", published by Viking Penguin Press in Briton: this compilation is the result of a playwright's wife discovering a small handwritten cookbook in her husband's late great-aunt's attic... the frontispiece had a date of 1604. Over 20 years, Hilary Spurling cooked the little cookbook, translating and redacting the 400 year old recipes until she was commanded to publish what she had written. :)

Some of my other period books are things like "The Closet of Sir Kenelme Digby's Closet, opened" which is a reproduction of a 1615 cookbook so there's no modern translation in it, I get to do that myself.

Most of the compilations I use have a copy of the original recipe next to the redacted modern version, which allows me to see what was originally done and if the modern version is close enough or whether I have to do my own version. :)

Favorites

[khromat]

Actually, I have several favorites. The mincemeat recipe is great and I made the spanish marmalade and one of the rabbit pye recipes my signature dishes at RenFaire.

I had not tried any of the alcoholic beverages which looked appealing. In general, the techniques of the time had to do with understanding the levels of heat one could get with a open flame... and of course there are a few examples of recipes that our modern palettes (and understanding of chemistry) would avoid.