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 California Press

2002

Anderson, Frank

An Illustrated History of the Herbals

Columbia Univ Press

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 Rome

Dover

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

Metropolitan Museum of Art

1985

Beebe, Ruth Anne

Sallets, Humbles & Shrewsbury Cakes

David Godine

1976

Black, Maggie

Food And Cooking In Medieval Britain

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 Britain

English Heritage

1993

Bober, Phyllis Pray

Art, Culture & Cuisine: Ancient & Medieval Gastronomy

Univ of Chicago Press

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 Hopkins

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 England

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

British Museum Press

2000

Dalby, Andrew

Dangerous Tastes: the story of spices

Univ of California Press

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 Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal

Collier Books

1986

Visser, Margaret

The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners

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 to 1100

Journal of Economic History photocopy

1974

Welserin, Sabina

Sabina Welser’s Cookbook (Valoise Armstrong translation)

 

1998

Wheaton, Barbara Ketcham

Savoring The Past: The French Kitchen And Table From 1300 To 1789

A Touchstone Book

1983

White, Edward

Widowes Treasure

facsimile

1588

White, Eileen

The English Cookery Book: historical essays (Leeds symposium)

Prospect Books

2004

Wilson, C Anne

Banquetting Stuffe

Edinburgh Univ Press

1990

Wilson, C Anne

The Appetite And The Eye

Edinburgh Univ Press

1991

Wolley, Hannah

The Cooks Guide; Rare Receipts for Cookery

facsimile

1664

Wolley, Hannah

The Queen-Like Closet, or Rich Cabinet

facsimile

1670

Woodward, Marcus

Leaves from Gerard’s Herball (arranged for garden lovers)

Dover

1969

Wooley, Hannah

The Compleat Cook’s Guide

Falconwood Press

1992

de Worde, Wynkyn

Boke of Keruynge, The

Southover Press

2003

Worde, Wynkyn de

 

 

 

Xenophon

Oeconomicus (Herver trans.)

online copy

1534

Young, Bonnie

A Walk Through The Cloisters

Metropolitan Museum of Art

1979

Zyvatkauskas, Betty & Sonia

Eating Shakespeare

Prentice Hall

2000