Culinary Bibliography

n.a. Lion's Gate Cook Book of the Middle Ages . Vancouver, BC: Northern Society for Creative Anachronism, 1975.

"Katryn de Baillie du Chat" How to Cook Forsoothly. Albuquerque: Raymond's Quiet Press, 1979 (162 pp.)

Abu l-Hasan Ali ibn Muhammad ibn Abi l-Qasim ibn Muhammad ibn Abi Bakr ibn Razin al-Tuyibi al-Andalusi. Andalusian cookbook.

Atlas, Alia. Daz Buoch von Guoter Spiese (between 1345 & 1354).

Anderson, Stanley F. and Dorothy. Winemaking. Recipes, Equipment, and Techniques for Making Wine at Home. New York: Harcourt Brace & Co., 1989.

?Anonimo Meridionale; Bostrom, Ingemar ed. Due libri di cucina. Stockholm : Almqvist & Wiksell, 1985.

Apicius; Vehling, Joseph Dommers, trans. Cooking and Dining in Imperial Rome. New York: Dover, 1977.

Apicius; Barbara Flower and Elisabeth Rosenbaum trans. Art of Cooking (Roman Cookery). London: Peter Neville, 1958. Parallel Text Latin/English

Arberry, A.J. "A Baghdad cookery-book", Islamic Culture 13:1 Jan 1939 p.21-47 & 13:2 Apr. 1939 p.189-214.

Aresty, Esther B. The Delectable Past. New York: Award Books, 1964.

Austin, Thomas ed. Two Fifteenth-Century Cookery-Books. London: Early English Text Society, 1888. Original Series No. 91 (reprinted 1988)

Barley, William. Epulario, London, 1598. n.l.: Susan J. Evans, n.d.

Beebe, Ruth Anne. Sallats, Humbles & Shrewsberry Cakes. Boston: David R. Godine, 1976.

Bennett, Elizabeth. Le Viandier de Taillevent (14th c.).

Birlinger, Anton. "Kalender und Kochbuchlein aus Tegernsee", Germania. Vierteljahresschrift fur deutsche Alterthumskunde 9 (1864) pp.132-207.

Black, Maggie. Food and Cooking in Medieval Britain. n.l.: English Heritage, 1985.

_____. The Medieval Cookbook. New York: Thames and Hudson, 1992. (ISBN 0-500-01548-1)

Blencowe, Ann. The Receipt Book of Ann Blencowe, 1695. Northhamptonshire. n.l.: Susan J. Evans, n.d.

Bober, Phyllis Pray. Art, Culture & Cuisine: Ancient & Medieval Gastronomy. Chicago: University of Chicago Press, 1999. (ISBN 0-226-06253-8 (alk. paper, pbk.))

Brereton, Georgine E., and Janet M. Ferrer, eds. Le Menagier de Paris. Oxford, UK: Oxford University Press, 1981. (ISBN 0-19-815748-7)

Butler, Char. The Feminine Monarchie, or A Treatise Concerning Bees, And the Dye Ordering of Them. Oxford: n.p., 1609.

Cogan, Thomas. The Haven of Health. n.l.: n.p., 1594.

Cook, Elizabeth, from Scully, Terence. Du Fait de Cuisine (Chiquart, 1420).

Cosman, Madeleine Pelner Fabulous Feasts. New York: George Braziller, 1976.

_____. Medieval Holidays and Festivals New York: Charles Scribner's Sons, 1981.

Crossley-Holland, Nicole. Living and dining in Medieval Paris; the household of a fourteenth-century knight.Cardiff: University of Wales Press, 1996. (ISBN 0-7083-1368-X)

David, Elizabeth; american text notes Karen Hess. English Bread and Yeast Cookery. Newton, Mass.: Biscuit Books, (New American ed.) 1994. (ISBN 0-9643600-0-4)

Dawson, Thomas. The Good Huswifes Jewell, 1596. n.l.: Susan J. Evans, n.d.

DeLaVarenne, Francis. The French Cook, 1653. n.l.: Falconwood Press, n.d.

Driver, Christopher and Michelle Berriedale-Johnson. Pepys at Table. n.l.: University of California Press, 1984.

Durham, Janelle. "Jane Lynn of Fenmere" A Culinary Reference Manual (The Feudal Gourmet volume 1) Seattle: Madrone Culinary Guild, 1992.

Evans, Susan. A Gode Cooke's Glossarie. n.l.: n.p., 1984.

Faccioli, Emilio. Arte Della Cucina. Libri de Ricette Testi Sopra lo Scalco il Trinciante e i Vini Dal XIV al XIX Secolo. Milan: Edizioni il Polifilo, 1966. -- Volume I also contains a number of texts such as Platina, Martino andCristoforo di Messisbugo's "Banchetti, Compositioni di Vivande et Apparecchio Generale" (1549).

Friedman, David, et al. A Collection of Medieval and Renaissance Cookbooks. n.p.: David Friedman, 6th ed. 1991, 7th ed. 1998.

_____ and Elizabeth Cook. "Cariadoc and Elizabeth" A Miscellany. San Jose, CA: authors, 7th edition 1996.

Giacosa, Ilaria Gozzini; trans. Anna Herklotz. A Taste of Ancient Rome. Chicago: University of Chicago Press, 1992. (ISBN 0-226-29032-8)

Grieve, Mrs. M. A Modern Herbal, Vol. I A-H, Vol. II I-Z. New York: Dover Publications, 1971.

Grewe, Rudolf. "An Early XIII Century Northern-European Cookbook" in A Conference on Current Research in Culinary History: Sources, Topics and Methods: Proceedings. (Culinary Historians of Boston, 1986) p.27-45.

Hagen, Ann. A Handbook of Anglo-Saxon Food, Processing and Consumption. Middlesex, UK: Anglo-Saxon Books, 1992. (ISBN 0-9516209-8-3)

_____. A Second Handbook of Anglo-Saxon Food and Drink: Production and Distribution. Middlesex, UK: Anglo-Saxon Books, 1995. (ISBN 1-898281-12-2)

Hajek, Hans. Daz boch von goer spise: Aus der Wüzburg-Müncherener Handschrift. Berlin: Erich Schmidt, 1958.

Hale, William Harlan and Editors of Horizon Magazine Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages. n.l.: American Heritage Publishing, 1968 Vol 1 History Vol 2 Recipes

Hammond, P. W. Food and Feast in Medieval England. [Gt Britain]: Wrens Park Publishing, 1993. (ISBN 0-905-778-251)

Hartley, Dorothy. Food in England. n.l.: Macdonald, 1954.

Hayer, Gerald. Daz buoch von guoter spise: Abbildungen zur Überlieferung des ältesten duetschen Kochbuches. Göppingen: Alfred Kümmerle, 1976. (ISBN 3-87452-340-3)

Henisch, Bridget Ann Fast and Feast: Food in Medieval Society. University Park, Penn.: Pennsylvania State University Press, 1976. (ISBN 0-271-01230-7 (hardcover) 0-271-00424-X (paperback))

Hertzberg, Ruth and others. Putting Food By . New York: Bantam Books, 1976 2nd edition.

Hess, Karen, transcriber. Martha Washington's Boke of Cookery, and Booke of Sweetmeats. New York: Columbia University Press, 1981. (ISBN 0-231-04930-7)

Hieatt, Constance B. An Ordinance of Pottage. London: Prospect Books, 1988. (ISBN 0 907325 38 6) -- An edition of a large MS (189 recipes, plus eight others for sauces) from the 15th C; also has adaptations of a number of the recipes.

_____ and Sharon Butler. Pleyn Delit. Toronto: University of Toronto Press, 1976.

_____, Brenda Hosington, and Sharon Butler. Pleyn Delit. Toronto: University of Toronto Press, 2nd edition 1996. (ISBN 0-8020-0678-7)

_____ and _____. Curye on Inglysch. London: Oxford University Press, 1985. (ISBN 0-19-722409-1). -- Contains four manuscripts from the 14th C, including _Forme of Cury_, and a collection of miscellaneous recipes.

_____, and Robin F. Jones. "Two Anglo-Norman culinary collections edited from British Library Manuscripts additional 32085 and Royal 12.C.xii." Speculum 61:4 (1986) p.859-882.

These are actually Anglo-Norman, but published with a translation. (That is, the original is not Middle English.) The first is 13th C; the second is early 14th, and actually exists in a Middle English translation that is published in Curye on Inglysch.

Hinson, Janet. Traite de Cuisine (c. 1300).

Hodgett, Gerald A. J. Stere Htt Well. Cambridge, UK: Cornmarket Reprints, 1972. (also Adelaide: Mary Martin Books, n.d.) (ISBN 0 7191 1487 X)

Hyll, Thomas. A Profitable Instruction of the Perfite Ordering of Bees, With the Marvellous Nature, Propertie, and Governments of Them. London: n.p., 1597.

Keville, Kathi. Herbs, An Illustrated Encyclopedia. A Complete Culinary, Cosmetic, Medicinal, and Ornamental Guide. New York: Barnes & Noble, 1997. ISBN 0 7607 0486 4.

Lorwin, Madge Dining with William Shakespeare. New York: Atheneum, 1976.

McCay, Clive M. and Jeanette B. Cornell Bread Book. New York: Dover, 1980.

McKendry, Maxime. Seven Centuries Cookbook. New York: McGraw-Hill, 1973.

MacMillan, Diane D. Portable Feast. San Francisco: 101 Productions, 1973.

Madrone Culinary Guild Beste of the Lotte. Seattle: Culinary Guild of the Barony of Madrone, SCA, 1979.

_____. Ye Cure for ye Bite of a Mad Dog, and Other Delights. Seattle: Culinary Guild of the Barony of Madrone, SCA, 1982.

Markham, Gervase. The English Hus-wife. London: n.p., 1615.

_____; Michael R. Best, ed. The English Housewife by Gervase Markham. n.l.: McGill-Queen's University Press, 1986.

Martinsen, Charlene S. Cooking with Gourmet Grains. Seattle: Stone-Buhr Milling Co., 1971.

McGregor, Patricia O. and Carole Newson-Smith, "Siobhan Medhbh O'Roarke & Cordelia Toser". Traveling Dysshes; or, foods for wars, peace, and potlucks. 2d edition, 2002. Available from author at: Pat McGregor, 3180 Granada Drive, Cameron Park, CA 95682-9114.

Le Menagier De Paris (Goodman of Paris, c. 1395). Partial.

Merle, J. Osset. "Un libro de cocina del siglo XIV". in Boletin de la sociedad castellonense de cultura17(1935) pp.156-177.

Miller-Cory House Museum. Pleasures of Colonial Cooking. Newark: New Jersey Historical Society, 1982.

Mitchell, R.J.; illust. Schwarz, H. The Medieval Feast (Then and There Series). London: Longman, 1958.

Morris, Richard. Liber Cure Cocorum. London: Asher & Co., 1862.

Mulon, Marianne. "Deux traites inedits d'art culinaire medieval." in Bulletin Philologique et Historique du Comite des Travaux Historiques et Scientifiques 1968 v.1 p.368-435.

Murrell, John. A delightful daily exercise for Ladies and Gentlewomen: 1621. n.l. Susan J. Evans, n.d.

Napier, Mrs. Alexander [Robina]. Noble Boke off Cookry ffor aPrynce Houssolde or eny other estately Houssolde. London: n.p.,1982.

Nichols, Nell B. ed. Homemade Bread Garden City, N.Y.: Doubleday, 1969.

Nickles, Harry G. Middle Eastern Cooking. New York: Time-Life Books, 1969.

Norman, Jill. The Complete Book of Spices: A practical guide to spices and aromatic seeds. New York: Viking Penguin, 1991.

Ody, Penelope. The Complete Medicinal Herbal. New York: Dorling Kindersley, 1993.

Perry, Charles, et al. An Anonymous Andalusian Cookbook of the Thirteenth Century.

Plat, Hugh. Delights for Ladies. n.l.: n.p., 1609.

Platina. De Honesta Voluptate. n.l.: Mallinkrodt Chemical Co., n.d.

Platina. On right pleasure and good health.. A critical edition and translation of De Honesta Voluptate et Valetudine by Mary Ella Milham Tempe Arizona: Medieval & Rennaisance Texts & Studies (Arizona State University), 1998. (ISBN 0-86698-208-6 (alk. paper))

_____. The Jewel House of Art and Nature. n.l.: n.p., 1653.

Power, Eileen. The Goodman of Paris. -- translation of the Menagier de Paris

Prescott, James. Le Viandier de Taillevent (14th c.). Eugene, OR: Alfarhaugr Publishing Society, 1989.

Quayle, Eric. Old Cook Books: An Illustrated History. n.l.: E.P Dutton, 1978.

Rabinovich, TSivia. "TSivia bas Tamara v'Amberview" The Compleat "Dagger-Lickin' Good". Albuquerque: Raymond's Quiet Press, 1986.

Redon, Odile, Francoise Sabban, and Silvano Serventi. Die Kochkunst des Mittelalters. Frankfurt: von Eichborn, 1993. (German translation of La Gastronomie au Moyen Age)

_____, _____, and _____; trans. Edward Schneider. The Medieval Kitchen: Recipes from France and Italy. Chicago: The University of Chicago Press, 1998. (ISBN 0-226-70684-2) (Translation of La Gastronomie au Moyen Age)

Renfrow, Cindy. A Sip Through Time: A Collection of Old Brewing Recipes.

_____. Take a Thousand Eggs Or More: A Collection of 15th Century Recipes. n.l.: author, 1991. (2 volumes)

_____. Take a Thousand Eggs Or More: A Collection of 15th Century Recipes. . n.l.: author, 2d ed 1998. (2 volumes)

Roden, Claudia Book of Middle Eastern Food. New York: Random House, 1974.

Root, Waverly. Food. New York: Smithmark, 1996. (ISBN 0-7651-9791-X)

Ruthuen, The Lord. The Ladies Cabinet, Parts 1 & 3: London, 1655. n.l. Susan J. Evans, n.d.

Santich, Barbara. The Original Mediterranean Cuisine. Chicago: Chicago Review Press, 1995. (also Kent Town, Australia: Wakefield Press, 1995) (ISBN 1-55652-272-X)

Sass, Lorna J. To the King's Taste. New York: Metropolitan Museum of Art, 1975.

_____. To the Queen's Taste. New York: Metropolitan Museum of Art, 1976.

_____. Christmas Feasts. New York: Metropolitan Museum of Art, 1981.

Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge, UK: Boydell Press, 1995.

_____. "Du fait de cuisine par Maistre Chiquart, 1420" in Vallesia 40 (1985) p. 101-231.

_____. Chiquart's 'On Cookery.' A Fifteenth-Century Savoyard Culinary Treatise. New York: Peter Lang, 1986.

_____. The Neapolitan Recipe Collection. Ann Arbor, MI: University of Michigan Press, 2000. (Italian-Spanish recipes from the mid-15th century.)

_____. The Viandier of Taillevent. Ottawa: University of Ottawa Press, 1988.

_____. The Vivendier. A Fifteenth-Century French Cookery Manuscript. Totnes, Devon: Prospect Books, 1997.

_____ and D. Eleanor. Early French Cookery: Sources, History, Original Recipes and Modern Adaptations. Ann Arbor, MI: U. of Michigan Press,1995.

Sim, Alison. Food and feast in Tudor England. Stroud, Gloucestershire: Sutton Publishing, 1997. (ISBN 0-7509-1476-9)

Smith, Gary F. compiler "Garth of Tryon Hill". Royal Cookbook. Hillsboro, Ore.: Gary Smith, 1982.

Spurling, Hilary. Elinor Fettiplace's Receipt Book, Elizabethan Country House Cooking. New York: Viking Penguin, 1986.

Tannahill, Reay Food in History. New York: Stein and Day, 1973.

Thorndike, Lynn. "A mediaeval sauce-book". Speculum, 9 (1934), pp.183-190. Commentary and first publication of Opusculum de saporibus of Magninus Mediolanensis (in Latin)

Toussaint-Samat, Maguelonne. History of Food. n.l.: Blackwell, 1992. (80 page)

Trimble, Bjo and Linda Lee Hill ed."Bjo of Griffin, Eden of Summerhawk" A Feast fron the Far Reaches Los Angeles: Collegeum Caidis, 1982.

von Landshut Eberhard; ed. Anita Feyl. "Das Kochbuch des Eberhard von Landshut (erste Halfe des 15 Jhs.)" in Ostbairischen Grenzmarken, 5 (1961) pp.352-366.

Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: Simon and Schuster, 1983.

Wilson, C.Anne., ed. Banquetting Stuffe. Edinburgh: Edinburgh University Press, n.d. (ISBN# 0 7486 0103 1)

_____. The Appetite and the Eye. Edinburgh: Edinburgh University Press, 1991.

Wühr, Hans. Alte Küchen und Küchengeräte. Darmstadt: Franz Schneekluth, n.d.

Last updated 3/01/04.