Best way to document a feast

What methods would you recommend for documenting a feast for A & S? This will be a 20+ page document when finished, so I'd like to get a format that is easy for the reviewers to digest. What other things should be included along with the recipes and redactions.Currently I have a format of:

Introduction to feast concept
Course

Dish
Period recipe
Modern recipe
Notes: including deviations, historical notes, cooking methods, etc
Repeat for all dishes in course

Repeat for 3 more courses
Conclusion- includes lessons learned, and dish outcomes

(xposted sca_cookery)

Sometimes I scare myself

Tonight was fun with deboning a partially frozen turkey. It was all the way frozen when I bought it this afternoon. I was thinking I should take some pictures of the boning process. But then thought you all wouldn't be interested in the ins and outs of what happens to food when chefs get a hold of it. It took about 45 minutes, mostly due to it still being partially frozen. Did I mention butchery was my favorite class in culinary school? In some twisted way, being elbow deep in turkey made me a happy kid. Mr. Turkie is currently a sad sack of protein, with out its bony structure to give it support and shape. But the bones had to come out to become stock, which is currently simmering away happily on the stove. The turkey is tomorrow experiment for "how long will this take to cook so I can plan the cooking times for Yule".

Other things accomplished tonight:
Cooked a pot roast which will become beef pasties.
Made dough for crusts for said pasties.
Armored the turnips.
Made compound butter for larding turkie.
Completed recipes and documentation for course 3.
Started recipes and documentation for course 4.

The house smells good and there are fresh cookies out of the oven. And tomorrow, people are coming over to play food and trick or treat. Life really doesn't get better than this.