Griffin David Illustrator (3 results)

Paperback. Condition: Good. Kiwak, Barbara; Griffin, David; Childress, Rhonda (illustrator).

hardcover. Condition: Good. Griffin, David (illustrator).

Wrappers. Condition: Very Good. Collegium Caidis, Published 1982. Wraps, 27 pp.; 22 cm; staple bound; illustrated with line drawings and decorative typographic borders throughout. In Very Good condition. Light blue paper covers, front cover with a line-drawn fantasy map of the Silk Road in black and the title in red calligraphy, the map continuing across the rear cover; mild shelf and edge wear with some fading and toning to spine. Binding tight, staples sound. Otherwise unmarked. Twelfth Night feast book for the Kingdom of Caid, the southern California kingdom of the Society for Creative Anachronism, compiled and edited by Mistress Bjo of Griffin, better known outside the Society as Bjo Trimble, and printed by OMTAE Press under her husband's Society name, Baron John ap Griffin, Master Printer. Two recipes, Hais and Sekanjabin, are contributed by Duke Cariadoc of the Bow (David Friedman), the Society's Premier Pelican, whose early translations of medieval cookbooks became the source others worked from; Sekanjabin is the drink most associated with his name. The banquet is framed as a merchant venture: the inside front cover is an invitation from Giovanni di Sprezzatura, silk trader of Genoa, to cross Asia to Far Cathay and return by sea, and the courses follow that route. Recipes carry per-dish attributions and quantities scaled for a hall. Includes a resources list of some two dozen cookbooks, among them A. J. Arberry's translation of the thirteenth-century Baghdad Cookery Book and the anonymous Hispano-Magribi manuscript. Menu: Antipasto (Genoa, Italy), raw and marinated vegetables, prociutto and perris, grissini; First Course (Genoa to Greece to Samarkhand), Zuppa di Spinaci, Shashlik, Armenian bread, Kourambiedes, fresh fruit; Second Course (Far Cathay), Dim Sum and Cha-Yeh-Tan, Sub Gum Tan Fah, Fun, Fruits of the Orient compote; Third Course (Indonesia, Sumatra, India, Persia), Satay Ajam, Buran, Kheer ka Ryata, Kaymakli Elma Kompostosu, Sekanjabin; Finale (Red Sea Area, Tunisia), Hais, Kahwih.…