ORB Online Encyclopedia
Bibliographies
Medieval Cooking Bibliography
Compiled by Emily Epstein
al-Baghdadi. "A Baghdad cookery-book" edited by A.J. Arberry.
Islamic Culture 13:1 (Jan. 1939) pp. 21-47 & 13:2 (Apr. 1939)
pp. 189-214.
Anderson, John L., comp. A 15th century cookry boke. il. Adrienne
Adams. Scribner, 1962.
Anonimo Meridionale. Due libri di cucina. ed. Ingemar Bostrom.
Stockholm : Almqvist & Wiksell, 1985.
Austin, Thomas, ed. Two 15th century cookery-books. Oxford
University Press for the Early English Text Society, 1888.
Black, Maggie. The medieval cookbook. Thames & Hudson, 1992.
Bockenheim, Jean de. "Le 'Registre de cuisine' de Jean de
Bockenheim, cuisinier du Pape Martin V." ed. by Bruno
Laurioux. Melanges de l'Ecole francaise de Rome. 100 (1988)
pp. 709-760.
Chiquart Amiczo. Chiquart's on cookery. ed. & tr. Terence Scully.
Peter Lang, 1986.
Chiquart Amiczo. "Du Fait de cuisine par Maistre Chiquart, 1420."
ed. Terence Scully. Vallesia, 10 (1985) pp. 101-231.
A Collection of ordinances and regulations for the government of
the Royal Household, made in divers reigns... (1780) pp. 424-
476.
Dawson, Thomas. The Good Houswife's Jewell (1596) ed. Susan J.
Evans. Falconwood, 1988.
Dawson, Thomas. The Second Part of the Good Housewives Jewell(1597)
ed. Susan J. Evans. Falconwood, 1988.
Eberhard von Landshut. "Das Kochbuch des Eberhard von Landshut
(erste Halfe des 15 Jhs)." edited by Anita Feyl. Ostbairischen
Grenzmarken, 5 (1961) pp. 352-366.
Evans, Susan J. Epulario , or, the Italian banquet. (1598)
Falconwood, 1990.
Friedman, David, ed. A collection of medieval and renaissance
cookbooks. (6th ed.?) Friedman, 1992.
Grewe, Rudolf. "An Early XIII Century Northern-European Cookbook"
A Conference on Current Research in Culinary History: Sources,
Topics and Methods: Proceedings. Culinary Historians of
Boston, 1986. pp. 27-45.
Hieatt, Constance B., and Sharon Butler. Curye on Inglysch. Early
English Text Society, 1985.
Hieatt, Constance B. An ordinance of pottage. Prospect, 1988.
Hieatt, Constance B., and Sharon Butler. Pleyn delit. University of
Toronto Press, 1979.
Hieatt, Constance B., 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) pp.
859-882. (sect. 1 of Curye on Inglysch)
Lambert, Carole. Le recueil de Riom et la Maniere de Henter
soutillement: un livre de cuisine et un receptaire sur les
greffes du XVe siecle. Montreal : Ceres, 1989.
Merle, J. Osset. "Un libro de cocina del siglo XIV". Boletin de la
sociedad castellonense de cultura. 17 (1935) pp.156-177.
Meyer, Paul. "Notice sur le ms Old Roy. 12.C.XII du Musee
britannique (Pieces diverses.--Recettes culinaires," Bulletin
de la Societe de anciens textes francais, 19 (1893), pp. 38-
56. (miscellany of 32 recipes)
Mulon, Marianne. "Deux traites inedits d'art culinaire medieval."
Bulletin Philologique et Historique du Comite des Travaux
Historiques et Scientifiques. 1968 (1) pp. 368-435.
Platina. On honest indulgence (1475) tr. S.J. Evans? Falconwood,
n.d.
Renfrow, Cindy. Take a thousand eggs or more. Renfrow, 1991.
Sass, Lorna J. To the king's taste: Richard II's book of recipes.
Metropolitan Museum of Art, 1975.
Sass, Lorna J. To the queen's taste: Elizabethan feasts & recipes.
Metropolitan Museum of Art, 1976.
Spurling, Hilary. Elinor Fettiplace's receipt book: Elizabethan
country house cooking. Viking, 1986.
Taillevant. The viandier of Taillevent. ed. Terence Scully.
University of Ottawa Press, 1988.
Taillevant. Le Viandier de Taillevent: 14th century cookery. tr.
James Prescott. Alfaurhaugr, 1988.
Taillevent. "Le viandier de Guillaume Tirel, dit Taillevent. (The
Valais mscrpt)" ed. Paul Aebischer. Vallesia, 8 (1953) pp. 73-
100.
Thorndike, Lynn. "A mediaeval sauce-book". Speculum, 9 (1934), pp.
183-190.
Willan, Anne. Great Cooks and Their Recipes From Taillevent to
Escoffier. Bulfinch, 1992.
Wiswe, Hans. "Ein mittelneiderdeutsches Kochbuch des 15
Jahrhunderts", Braunschweigisches Jahrbuch, 37 (1956) pp. 19-
55.
Wiswe, Hans. "Nachlese zum altesten mittelneiderdeutschen
Kochbuch". Braunschweigisches Jahrbuch, 39 (1958), pp. 103-
121.
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