Katja’s Medieval
Cooking:
Resources I Use for
Researching Period Food
|
Author |
Title |
Publisher/origin |
Year |
|
|
Accomplished Ladies Rich Closet of Rarities, The |
facsimile |
1690 |
|
|
Accomplist Ladys Delight, The |
facsimile |
1675 |
|
|
Archimagirus Anglo-Gallicus or Excellent & Approved
Receipts and Experiments in Cookery |
facsimile |
1658 |
|
|
Assize of Bread, The |
facsimile |
|
|
|
Boke of Husbandry, The |
facsimile |
|
|
|
Book Of Fruits And Flowers, A |
Falconwood Press |
1991 |
|
|
Booke of Cookery |
facsimile |
1500 |
|
|
Choice manual of Rare and Select Secrets in Physick, A |
facsimile |
1653 |
|
|
Compleat Servant-Maid |
facsimile |
1677 |
|
|
Court and Kitchin of Elizabeth, commonly called Joan
Cromwell |
facsimile |
1664 |
|
|
Gentlewomans Delight in Cookery, The |
facsimile |
|
|
|
good Huswives handmaid, The |
facsimile |
|
|
|
Goodman of Paris, the (Coulton translation) |
Harcourt, Brace |
1928 |
|
|
Larousse Gastronomique |
Crown |
1961 |
|
|
Larousse Gastronomique |
Clarkson Potter |
2001 |
|
|
Leicester-shire Frolick |
facsimile |
|
|
|
Polidoro Virgile |
online copy |
1546 |
|
|
Proper Newe Booke of Cokerye, A |
online copy |
1545 |
|
|
Rare and Excellent Receipts |
facsimile |
1690 |
|
|
Rates of the Custome House, The |
facsimile |
|
|
|
Salt and Fisher, A Discourse therof |
facsimile |
1682 |
|
|
Strange Banquet, A |
facsimile |
|
|
|
True Gentlewoman’s Delight, A |
facsimile |
1653 |
|
|
Whole Duty of A Woman, The |
facsimile |
1696 |
|
|
Um tratado da cozinha portuguesa do seculo XV (A
Treatise of Portuguese Cuisine from the 15th Century), unknown
translation |
online |
? |
|
Adamson, Melitta Weiss |
Daz buch von guter spise |
Krems |
2000 |
|
Adamson, Melitta Weiss |
Food and drink in medical-dietetic Fachliteratur from
1050 to 1400 (abstract) |
online print |
1989 |
|
Adamson, Melitta Weiss |
Food in the Middle Ages; A Book of Essays |
photocopy |
1995 |
|
Adamson, Melitta Weiss |
Regional Cuisines of Medieval Cuisine |
Routledge |
2002 |
|
Albala, Ken |
Eating Right in the Renaissance |
Univ of |
2002 |
|
Anderson, Frank |
An Illustrated History of the Herbals |
|
1977 |
|
Anderson, John |
A Fifteenth Century Cookry Boke (mostly Bodleian MS) |
Scribner & Sons |
1962 |
|
Apicius (Edwards, John) |
The Roman Cookery of Apicius |
|
1984 |
|
Apicius (Flowers & Rosenbaum) |
The Roman Cookery Book |
|
1958 |
|
Apicius (Vehling) |
Cooking And Dining In Imperial |
|
1977 |
|
Arano, Luisa Cogliati |
The Medieval Health Handbook (Tacuinum Sanitatis) |
George Braziller |
1996 |
|
Aresty, Esther |
The Delectable Past |
Simon and Schuster |
1964 |
|
Arn, Mary-Jo |
Medieval Food and Drink |
Center for Medieval and Early Renaissance Studies |
1995 |
|
Austin, Thomas |
Two Fifteenth-Century Cookery-Books (Harleian MS) |
Early English Text Society |
2000 |
|
Barley, William |
Epulario, or the Italian Banquet (1598) |
Falconwood Press |
1990 |
|
Bayard, Tania |
Sweet Herbs and Sundry Flowers: medieval gardens and
the gardens of the Cloisters |
|
1985 |
|
Beebe, Ruth Anne |
Sallets, Humbles & |
David Godine |
1976 |
|
Black, Maggie |
Food And Cooking In Medieval |
English Heritage |
1985 |
|
Black, Maggie |
The Medieval Cookbook |
Thames & Hudson |
1992 |
|
Black, Maggie and Brears, Peter |
A Taste of History: 10,000 Years of Food in |
English Heritage |
1993 |
|
Bober, Phyllis Pray |
Art, Culture & Cuisine: Ancient & Medieval
Gastronomy |
Univ of |
1999 |
|
Boorde, Andrew |
The First Boke of the Introduction of Knowledge and
Dyetary |
Early English Text Society |
2000 |
|
Brears, Peter |
All the King’s Cooks |
Souvenir Press |
1999 |
|
Broceliande, Yseult of |
The Best of A Watched Pot, Vols 1 & 2 |
Alfarhaugr Publishing Society |
1991 |
|
Brothwell, Don and Patricia |
Food in Antiquity |
Johns |
1998 |
|
Brown, Michele |
Food By Appointment |
Elm Tree Books |
1977 |
|
Buhler, Curt |
Prayers and Charms in Certain Middle English Scrolls |
Speculum |
1964 |
|
Bullough, Vern |
Female Longevity and Diet in the Middle Ages |
Speculum photocopy |
1980 |
|
Burroughs Wellcome & Co. |
Anglo-Saxon Leechcraft: an historical sketch of early
English medicine |
Rose & Nefr Press |
1992 |
|
Cariadoc and Elizabeth |
A Miscelleny (7th Edition) |
self published |
1996 |
|
Cariadoc and Elizabeth |
A Miscelleny (9th Edition) |
online copy |
2000 |
|
Carroll, Ricki |
Home Cheese Making 3rd Edition |
Storey Books |
2002 |
|
Caton, Mary Anne |
Fooles and Fricassees: Food in Shakespeare’s |
Folger Shakespeare Library |
1999 |
|
Cawley, A.C. |
The Grotesque Feast in the Prima Pastorum |
Speculum |
1955 |
|
Chambers, R.W. |
A Fifteenth-Century Courtesy Book |
Early English Text Society |
1962 |
|
Charsley, Simon |
Wedding Cakes and Cultural History |
Routledge |
1992 |
|
Columella |
On Agriculture, Books 1 and 11 |
Harvard Univ Press |
1997 |
|
Cooper, Joseph |
The Art of Cookery Refined and Augmented |
facsimile |
1654 |
|
Corwin of Darkwater |
A Fewmet Receipt Book |
Lord Stephan Wolfgang won Ravensburg |
1991 |
|
Cosman, Madeliene Pelner |
Fabulous Feasts |
George Brazlier |
1976 |
|
Craig, Diana |
The Life and Works of Arcimboldo |
Smithmark |
1996 |
|
Culpeper, Nicholas |
Culpeper’s Complete Herbal & English Physician |
Meyerbooks |
1990 |
|
da Messisbugo, Cristoforo |
Libro Novo (in Italian, with Basilius’ trans.) |
facsimile |
1557 |
|
Dalby, Andrew |
The Classial Cookbook |
|
2000 |
|
Dalby, Andrew |
Dangerous Tastes: the story of spices |
Univ of |
2000 |
|
Dalby Andrew |
Flavors of Byzantium |
Prospect Books |
2003 |
|
Dalby, Andrew |
Siren Feasts: a history of food and gastronomy in
Greece |
Routledge |
1996 |
|
David, Elizabeth |
Classics (Mediterranean Food, French Country Cooking,
Summer Cooking) |
Alfred A. Knopf |
1980 |
|
David, Elizabeth |
English Bread And Yeast Cookery |
Penguin |
1979 |
|
David, Elizabeth |
English Bread and Yeast Cookery |
Viking Press |
1980 |
|
Davidson, Alan |
The Oxford Companion to Food |
Oxford |
1999 |
|
Davidson, Alan |
The Wilder Shores of Gastronomy |
Ten Speed Press |
2002 |
|
Davidson, James N. |
Courtesans & Fishcakes: the consuming passions of
classical Athens |
St. Martin’s Press |
1998 |
|
Dawson, Thomas |
The good huswifes Jewell |
facsimile |
1596 |
|
Dawson, Thomas |
The Good Huswifes Jewell |
Falconwood Press |
1990 |
|
Dawson, Thomas |
The Second Part Of The Good Hus-Wives Jewell |
Falconwood Press |
1990 |
|
de la Falaise, Maxime |
Seven Centuries of English Cooking |
Grove Press |
1973 |
|
de LaVarenne |
The French Cook |
facsimile |
1653 |
|
de LaVarenne, Francis |
The French Cook |
Falconwood Press |
1990 |
|
Dembinska, Maria |
Food and Drink in Medieval Poland |
Univ of Pennsylvania Press |
1999 |
|
deNola, Ruperto |
Libre del Coch (Brighid ni Chiarain trans.) |
online |
|
|
deNola, Ruperto |
Libro de Cozina (Vincent Cuenca trans.) |
self-published |
2001 |
|
Digby, Kenelme |
The Closet of Sir Kenelm Digby Opened (Jane Stevenson,
editor) |
Prospect Books |
1997 |
|
Drummond, J.C. |
The Englishman’s Food: A History of Five Centuries of
English Diet |
Jonathan Cape |
1940 |
|
du Chat, Katrine de Baille |
How to Cook Forsoothly |
Raymond’s Quiet Press |
1979 |
|
Elkort, Martin |
The Secret Life of Food |
Jeremy Tarcher |
1991 |
|
Escoffier, Auguste |
Guide Culinaire |
Crowne Publishers |
1941 |
|
Escoffier, Auguste |
Ma Cuisine |
Paul Hamlyn |
1934 |
|
Evans, Susan |
A Gode Cooke’s Glossarie |
Falconwood Press |
1984 |
|
Evelyn, John |
Pomona, or an appendix concerning Fruit-Trees in
relation to Cider |
online copy |
1669 |
|
Evelyn, John |
Sylva – A Pot-gun Drink |
online copy |
1600 |
|
Fernandez-Armesto, Felipe |
Near A Thousand Tables: A History of Food |
The Free Press |
2002 |
|
Feudal Gourmet, The |
A Brief Overview of Early Spanish Cuisine |
Madrone Culinary Guild |
|
|
Feudal Gourmet, The |
A Culinary Reference Manual |
Madrone Culinary Guild |
2000 |
|
Feudal Gourmet, The |
A Weekend at the Staggering Hedgehog Inn |
Madrone Culinary Guild |
|
|
Feudal Gourmet, The |
An Apician Feast |
Madrone Culinary Guild |
|
|
Feudal Gourmet, The |
Dining on the Edge: Collection of 16th &
17th C. European Recipes Vol I |
Madrone Culinary Guild |
|
|
Feudal Gourmet, The |
Dining on the Edge: Collection of 16th &
17th C. European Recipes Vol II |
Madrone Culinary Guild |
|
|
Feudal Gourmet, The |
Fall Inn to the Staggering Hedgehog – Recipes from 14th
C. England |
Madrone Culinary Guild |
|
|
Feudal Gourmet, The |
French Food in the Renaissance |
Madrone Culinary Guild |
|
|
Fioravanti, Leonardo |
De Capricci Medicinale |
online copy |
1564 |
|
Fisher, M.F.K. |
Among Friends |
North Pointe Press |
1983 |
|
Fisher, M.F.K. |
As They Were |
Vomtag |
1983 |
|
Fisher, M.F.K. |
Sister Age |
Vintage |
1984 |
|
Fisher, M.F.K. |
The Art of Eating (Serve It Forth, Consider the Oyster,
How to Cook A Wolf, The Gastronomical Me, An Alphabet of Gourmets) |
MacMillian |
1990 |
|
Fisher, M.F.K. |
With Bold Knife & Fork |
Paragon |
1969 |
|
Flandrin, Jean-Louis et al |
Food: A Culinary History |
Peguin Books |
1999 |
|
Freeman, Margaret B. |
Herbs for the Mediaeval Household for Cooking, Healing,
and Divers Uses |
Metropolitan Museum of Art |
1943 |
|
Furnivall, Frederick |
Caxton’s Book of Curtesye |
Early English Text Society |
1998 |
|
Furnivall, Frederick |
Queene Elizabeths Achademy A Booke of Precedence |
Early English Text Society |
1869 |
|
Furnivall, Frederick |
The Babees Book |
Early English Text Society |
1997 |
|
Ganshof, Francois |
Charlemagne |
Speculum |
1949 |
|
Gerard, John |
The Herbal (1633)
{also have Dover’s Leaves from Gerard’s Herball} |
Dover |
1975 |
|
Gitlitz, David |
A Drizzle of Honey: Lives and Recipes of Spain’s Secret
Jews |
St Martin’s Press |
1997 |
|
Grant, Mark |
Anthimus (De obseruatione ciborum) |
Prospect Books |
1996 |
|
Grant, Mark |
Galen on Food and Diet |
Routledge |
2000 |
|
Grant, Mark |
Roman Cookery |
Serif Press |
1999 |
|
Green, Monica H. |
The Trotula: a medieval compendium of women’s medicine |
Univ of Pennsylvania |
2001 |
|
Grewe, Rudolf |
Libellus de arte coquinaria: An Early Northern Cookery
Book |
Ariz Center for Medieval and Renaissance Studies |
2001 |
|
Grieve, Mrs. M. |
A Modern Herbal |
Dorset Press |
1992 |
|
Hagen, Ann |
A Handbook Of Anglo-Saxon Food, Processing And
Consumption |
Anglo-Saxon Books |
1992 |
|
Hagen, Ann |
A Second Handbook Of Anglo-Saxon Food & Drink:
Production & Distribution |
Anglo-Saxon Books |
1999 |
|
Hale, William Harlan |
The Horizon Cookbook and Illustrated History of Eating
and Drinking through the Ages |
American Heritage |
1968 |
|
Harrison, William |
Description of Elizabethan England – from Holinshed’s
Chronicles |
online copy |
1577 |
|
Hartley, Dorothy |
Food In England |
Macdonald |
1954 |
|
Henisch, Bridget Ann |
Fast And Feast: Food In Medieval Society |
Pennsylvania State Univ Press |
1977 |
|
Herlihy, David |
The Agrarian Revolution in Southern France and Italy,
801 to 1150 |
Speculum photocopy |
1958 |
|
Hess, Karen |
Martha Washington’s Booke Of Cookery |
Columbia Univ Press |
1981 |
|
Hieatt, Constance |
Editing Middle English Culinary Manuscripts |
online copy |
? |
|
Hieatt, Constance |
Two Anglo-Norman Culinary Collections |
Speculum photocopy |
1986 |
|
Hieatt, Constance & Sharon Butler |
Curye On Inglysch |
Early English Text Society |
1985 |
|
Hieatt & Butler |
Pleyn Delit, 2nd Edition |
Univ Of Toronto Press |
1979 |
|
Hieatt, Constance B |
An Ordinance Of Pottage |
Prospect Book |
1988 |
|
Hildegard of Bingen |
Holistic Healing |
The Liturgical Press |
1994 |
|
Hildegard of Bingen |
Selected Writings |
Penguin Classics |
-- |
|
Hildegard von Bingen |
Physica (Priscilla Throop, translation) |
Healing Arts Press |
1998 |
|
Holland, Philemon |
The Historie of the World |
online copy |
1601 |
|
Jacob, H |
Six Thousand Years of Bread |
Doubleday |
1944 |
|
Jones, George Fenwick |
The Function of Food in Mediaeval German Literature |
Speculum |
1960 |
|
Kenndy, Elspeth |
Medium Ævum |
Soc. for Study of Medieval Lang & Lit |
1996 |
|
Kuhlmann, Karl J. |
Materia Alchemia |
self-published |
1993 |
|
Lambdin, Laura |
Chaucer’s Pilgrims |
Greenwood Press |
1996 |
|
Landsberg, Sylvia |
The Medieval Garden |
Thames and Hudson |
-- |
|
Larson, Laurence |
The Household of the Norwegian Kings in the 13th
Century |
The American Historical Review |
1908 |
|
Lorwin, Madge |
Dining with William Shakespeare |
Atheneum |
1976 |
|
Magennis, Hugh |
The Cup as Symbol and Metaphor in Old English
Literature |
The Medieval Academy of America |
1985 |
|
Magnus, Albertus |
The Boke of Secretes of Albertus Magnus |
Alexander Kay |
1994 |
|
Markham, Gervase |
Country Contentments and The English Huswife |
facsimile |
1615 |
|
Markham, Gervase |
The English Housewife |
Falconwood Press |
1986 |
|
Matterer, James L. |
A Boke of Gode Cookery Vol 1 |
Tom Butts, Business Alternatives |
2005 |
|
May, Robert |
The Accomplisht Cook |
Falconwood Press |
1992 |
|
May, Robert |
The Accomplisht Cook or the Art and Mystery of Cookery |
facsimile |
1660 |
|
McDonald, W. Thomas |
Recipes from Banquet dels Quatre Barres, 2d edition |
self-published |
2005 |
|
McGee, Harold |
On Food and Cooking: The Science and Lore of the
Kitchen |
Charles Scribners Sons |
1984 |
|
McGee, Harold |
The Curious Cook: More Kitchen Science and Lore |
Collier |
1990 |
|
Miller, Jean |
The Housewife’s Rich Cabinet |
Folger Shakespeare Library |
1998 |
|
Miller, Simon |
The English and French Cook |
facsimile |
1674 |
|
Moldenke, Harold |
Plants of the Bible |
Dover |
1952 |
|
Morman, Mary |
European Cooking from Rome to the Renaissance
proceedings |
self-published |
2000 |
|
Morman, Mary |
European Cooking from Rome to the Renaissance
proceedings (also on CD-ROM) |
self-published |
2002 |
|
Murrell, John |
A Daily Exercise For Ladies And Gentlewomen |
Falconwood Press |
1990 |
|
Murrell, John |
A Delightful Daily Exercise For Ladies And Gentlewomen |
Falconwood |
1990 |
|
Murrell, John |
A New Booke Of Cookerie |
Falconwood Press |
1990 |
|
Murrell, John |
A New Booke of Cookerie (Gloning’s trans.) |
online copy |
1615 |
|
Murrell, John |
Murrel’s Two Books of Cookerie and Carving |
fascimile |
1638 |
|
Neuschel, Kristen |
Noble Households in the 16th Century:
Material Settings and Human Communities |
Society for French Historical Studies |
1988 |
|
O’Roarke, Siobhan Medhbh |
Traveling Dysshes 2nd Edition |
|
2002 |
|
Oxford, Arnold Whitaker |
English Cookery Books to the Year 1850 |
The Holland Press |
1979 |
|
Parker, Margaret |
Proper Newe Booke of Cokerye, A (Anne Ahmed trans) |
Corpus Christi College |
2002 |
|
Peterson, T Sarah |
Acquired Taste: The French Origins of Modern Cooking |
Cornell Univerisity Press |
1994 |
|
Plat, Hugh |
Delightes for Ladies |
facsimile |
1603 |
|
Platina |
On Honest Indulgence (Mallinkrodt translation) |
|
|
|
Platina |
On Honest Indulgence (Mary Ella Milham translation) |
Med & Ren Text Studies |
1998 |
|
Pollington, Stephen |
Leechcraft: Early English Charms, Plant Lore, and
Healing |
Anglo-Saxon Books |
2000 |
|
Porta, John Baptist |
Natural Magick |
online copy |
|
|
Pouncy, Carolyn Johnston |
The Domostroi |
Cornell Univ Press |
1994 |
|
Quayle, Eric |
Old Cook Books: An Illustrated History |
E.P Dutton |
1978 |
|
Rabisha, William |
The whole Body of Cookery Dissected |
facsimile |
1661 |
|
Rabisha, William |
The Whole Body of Cookery Dissected |
Prospect Books |
2003 |
|
Rebora, Giovanni |
Culture of the Fork |
Columbia Press |
1998 |
|
Redon, Odile |
The Medieval Kitchen |
Chicago Press |
1998 |
|
Renfrew, Jane |
Food & Cooking in Roman Britain |
English Heritage |
2001 |
|
Renfrow, Cindy |
Take A Thousand Eggs Or More |
Self-published |
1993 |
|
Renfrow, Cindy and Fleming, Elise |
The Colorful Cook |
self-published |
1999 |
|
Riley, Gillian |
Renaissance Recipes |
Pomegranate Artbooks |
1993 |
|
Roden, Claudia |
Coffee |
Faber |
1977 |
|
Rodinson, Maxime |
Medieval Arab Cookery |
Prospect Books |
2001 |
|
Rognvaldardottir, Nanna |
Icelandic Food & Cookery |
Hippocreme Books |
2002 |
|
Rohde, Eleanour Sinclair |
Rose Recipes from Olden Times |
Dover |
1973 |
|
Rohde, Eleanour Sinclair |
The Old English Herbals |
Dover |
1971 |
|
Rorimer, James |
The Cloisters |
Metropolitan Museum of Art |
1963 |
|
Rose, Giles |
A perfect School of Instructions for the Officers of
the Mouth |
facsimile |
1682 |
|
Rose, Peter |
The Sensible Cook: Dutch Foodways in the Old and New
World |
Syracuse Univ Books |
1989 |
|
Rosner, Fred |
Medicine in the Mishneh Torah of Maimonides |
Jason Aronson |
1997 |
|
Ross, Lawrence |
The Meaning of Strawberries in Shakespeare |
Studies in the Renaissance |
1960 |
|
Rousseau, Anne-Marie |
French Food in the Renaissance |
Compleat Anachronist |
1999 |
|
Santich, Barbara |
The Evolution of Culinary Techniques in the Medieval
Era |
online copy |
? |
|
Santich, Barbara |
The Original Mediterranean Cuisine |
Prospect Books |
1995 |
|
Sass, Lora |
To The King's Taste |
Metropolitan Museum Of Art |
1975 |
|
Sass, Lora |
To The Queen’s Taste |
Metropolitan Museum Of Art |
1976 |
|
Sass, Lorna |
Christmas Feasts From History |
Metropolitan Museum of Art |
1981 |
|
Schneider, Norbert |
Still Life |
Taschen |
1999 |
|
Scully, Terence |
Chiquart’s On Cookery |
Peter Lang |
1986 |
|
Scully, Terence |
Early French Cookery |
Univ Of Michigan |
1995 |
|
Scully, Terence |
Manger pour vivre: The Gourmet Deschamps |
online copy |
? |
|
Scully, Terence |
The Art Of Cookery In The Middle Ages |
Boydell Press |
1995 |
|
Scully, Terence |
The Menus of the Menagier de Paris |
online copy |
? |
|
Scully, Terence |
The Neapolitan Recipe Collection |
Michigan Press |
2000 |
|
Scully, Terence |
The Vivendier |
Prospect Books |
1997 |
|
Scully, Terence |
Viandier De Taillevent |
Ottowa Publishing |
1988 |
|
Segan, Francine |
Shakespeare’s Kitchen: Renaissance recipes for the
contemporary cook |
Random House |
2003 |
|
Shaida, Margaret |
The Legendary Cuisine of Persia |
Interlink Books |
2002 |
|
Sim, Alison |
The Tudor Housewife |
Sutton Publishing |
1996 |
|
Simon, Andre |
A Concise Encylopedia of Gastronomy |
Bramhall House |
1964 |
|
Smith, Anne |
Sugarpaste: The Art of Sugarcraft |
Chancellor Press1996 |
|
|
Smith, Henry |
Classical Recipes of the World, with occasions for
their use and Master Culinary Guide |
MacMillan |
1955 |
|
Spencer, Colin |
British Food: An Extraordinary Thousand Years of
History |
Grub Street |
2002 |
|
Soyer, Alexis |
Food, Cookery, and Dining in Ancient Times |
Dover |
2004 |
|
Spurling, Hilary |
Elinor Fettiplace’ Receipt Book |
Viking Penguin |
1986 |
|
Steneck, Nicholas |
A Late Medieval Arbor Scientiarum |
Speculum |
1975 |
|
Stevens, Charles |
Maison Rustique, or The Countrey Farme |
online copy |
1600 |
|
Stradanus |
New Discoveries |
Burndy Library |
1953 |
|
Strong, Roy |
Feast: A history of grand eating |
Harcourt |
2002 |
|
Talbot and Whiteman |
Brother Cadfael’s Herb Garden |
Little, Brown |
1996 |
|
Tannahill, Reay |
Food In History |
Stein And Day |
1973 |
|
Tashiro, Tom |
English Poets, Egyptian Onions, and the Protestant View
of the Eucharist |
Journal of the History of Ideas |
1969 |
|
Taylor, John |
Taylors Feast |
facsimile |
1638 |
|
Time-Life Books |
What Life Was Like in Europe’s Golden Age |
Time-Life Books |
|
|
Time-Life Books |
What Life Was Like in the Age of Chivalry |
Time-Life Books |
|
|
Toklas, Alice B. |
Aromas & Flavours of Past and Present |
Michael Joseph |
1958 |
|
Visser, Margaret |
Much Depends On Dinner: The Extraordinary History and
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Collier Books |
1986 |
|
Visser, Margaret |
The Rituals of Dinner: The Origins, Evolution,
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Peguin Books |
1991 |
|
Wason, Betty |
Cooks, Gluttons & Gourmets: A History of Cookery |
Doubleday & Co |
1962 |
|
Watson, Andrew |
The Arab Agricultural Revolution and Its Diffusion, 700
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Journal of Economic History photocopy |
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|
Welserin, Sabina |
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1998 |
|
Wheaton, Barbara Ketcham |
Savoring The Past: The French Kitchen And Table From 1300
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A Touchstone Book |
1983 |
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White, Edward |
Widowes Treasure |
facsimile |
1588 |
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White, Eileen |
The English Cookery Book: historical essays (Leeds
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Prospect Books |
2004 |
|
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Banquetting Stuffe |
Edinburgh Univ Press |
1990 |
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The Appetite And The Eye |
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Wolley, Hannah |
The Cooks Guide; Rare Receipts for Cookery |
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1664 |
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Wolley, Hannah |
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1670 |
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Leaves from Gerard’s Herball (arranged for garden
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Dover |
1969 |
|
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1992 |
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1534 |
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Young, Bonnie |
A Walk Through The Cloisters |
Metropolitan Museum of Art |
1979 |
|
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Prentice Hall |
2000 |