Black, Maggie, The Medieval Cookbook. Thames and Hudson, New York 1992. ISBN 0-500-01548-1. She uses recipes from a number of good sources, such as Menagier de Paris. A good book for a beginner in Medieval cooking.
De Nola, Ruperto, Libro de Cozina, 1529. Translated by Vincent F. Cuenca, 2001. Information on carving of meats and birds, the order in which beverages and foods should be served, the duties of the various offices of a noble household, the proper behavior of servants, and of course, lots of recipes. Unfortunately the original Spanish text is not included.
Dembi?ska, Maria, Food and Drink in Medieval Poland. Translated by Magdalena Thomas. ISBN 0-8122-3224-0. Well researched culinary information from a new part of Europe. Correct varieties of grains and vegetables are used. Recipes are conjectural, but well thought through.
Friedman, David, and Elizabeth Cook, A Miscelleny, 1988, 1990, 1992, 1996, 1998, 2000). This book contains Cariadoc and Elizabeth’s recipe collection, plus a collection of articles and poems. Except for the recipes, everything is by Cariadoc unless stated otherwise. This is an exceptional first collection of recipes and practical hints for learning how to cook medieval food. Contact the author by email: ddfr@best.com, or by USPS at 3806 Williams Road, San Jose, CA95117.
Hartley, Dorothy, Food in England. MacDonald and Jane’s, London, 1975. ISBN 0-356-08302-0. Mostly out of period, but very useful and detailed information about food animals and plants available in the British Isles, some no longer commonly eaten, and food preparation methods used in prior-to-modern kitchens.
Hess, Karen, transcription. Martha Washington’s Booke of Cookery. Columbus University Press, 1981, ISBN 0-231-04930-7. The age of these recipes is unclear, as they had been passed down through her family for generations; however many recipes are recognizably from our period. Hess’s copious notes, references to similar recipes in other cookbooks, and annotations are well worth reading. Renfrow’s best estimate is that the bulk of the recipes come from the years 1550-1625.
Hieatt, Constance B., An Ordinance of Pottage. London, Prospect Books, 1988. Ordinance is another work which combines scholarly information on period sources with easy, modern-kitchen recipes.
Hieatt, Constance B. and Sharon Butler, eds. Cury on Inglysh. Includes the complete ms. of Forme of Cury. London, Early English Text Society, 1985. ISBN 0-19-722409-1. This is a scholarly work containing not only translations of many recipes but annotations and comparisons on various versions of Forme of Cury. Along the other valuable resources in the volume, Hieatt and Butler include several sample menus from the era to help with feast planning. As always, Hieatt and Butler include lots of cultural and economic material as well as kitchen technology.
Hieatt, Constance B. and Sharon Butler, Pleyn Delit. Toronto, University of Toronto Press, 1976, 1979. Paperback 1979, 1985, 1987. ISBN 0-8020-6366-7. Like Sallets, Humbles, Pleyn Delit is a work for the modern cook who wants to explore medieval cooking. The original recipes are included as well as Hieatt and Butler’s translations. This is an excellent resource for beginners as well as advanced cooks.
Hieatt, Constance B. and Sharon Butler, "Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii," in Speculum v.61 #4 (1986), 859-881. These are originals and translations of the two earliest usable recipe collections currently known from England; one dates from the 13th century, the other from the early 14th.
Hodgett, Gerald A. J., Stere Htt Well, Cornmarket Reprints (London), 1972. This is a reprint of a volume originally published in the 19th century. It contains side-by-side a facsimile of a late 15th century collection of miscellaneous recipes and an edition from a later date. The reader should beware, as Hodgett clearly took liberties in editing. The title is pretty clearly a mis-typesetting of "Stere Hit Well", but when looking in on-line references, it is sometimes important to reproduce the typo.
Lorwin, Madge, Dining with William Shakespeare. Atheneum, New York, 1976. ISBN 0-689-10731-5. Pat, I will let someone else comment on this book, as I haven’t used it much yet.
McKendry, Maxime (and Arabella Boxer, Editor). Seven Hundred Years of English Cooking. 1973, Treasure Press, London. 240 pages. This volume has a vast number of historical recipes spanning from the fourteenth century to the twentieth. While some of the recipes are obviously modified for modern tastes, McKendry is scrupulous in including the period source of each recipe and the original recipe with each translation.
Matterer, James L, A Boke of Gode Cookery.1997-2002, http://www.godecookery.com/gcooktoc/gcooktoc.htm . This is an exceptional site to use as a master-hub for many, many cookbooks, with strict attention to attribution, research, and a broad reach of available period sources.
Morris, Richard, Liber Cure Cocorum, Asher and Co. for the Philological Society (1885). This is one of the earliest books (the volume for 1862-1864) in the Philological Society’s Early English Volume series, which later became the Early English Text Society series. It occurs in this volume along with Hampole’s Pricke of Conscience and The Castel off Loue. The manuscript itself dates from about 1440, and is a collection of culinary recipes in rhymed verse.
Redon, Sabban & Serventi, The Medieval Kitchen, Recipes from France and Italy. Translated by Edward Schneider. University of Chicago Press, 1998. ISBN 0-226-70684-2.
Renfrow, Cindy, A Sip Through Time. 1995, 1996, 1997, Renfrow. ISBN 0-9628598-3-4. A collection of over 400 old brewing recipes, as early as Pliny the Elder.
Renfrow, Cindy. Take a Thousand Eggs or More: A Collection of 15th Century Recipes, Vols. 1 & II. 1990, Renfrow. ISBN 0-9628598-1-8. Renfrew has both the original sources and the redactions, as well as discussions of the serving, tables, and kitchens. In the Society for Creative Anachronism, Cindy Renfrew is known as Mistress Sincgiefu Waerfaest. This book is available through the Society Stock Clerk.
Santich, Barbara, The Original Mediterranean Cuisine. Chicago Review Press, Chicago, IL, 1995. ISBN 1-55652-272-X. Easy to follow recipes. Pat, unfortunately my language skills are not sufficient to critique her translations. cns
Sass, Lorna J., To the King’s Taste. The Metropolitan Museum of Art. 1975. ISBN 0-87099-133-7. Most recipes are from the Forme of Cury, written about 1390 for Richard II of England.
Sass, Lorna J., To the Queen’s Taste. The Metropolitan Museum of Art (Sadly, my copy is missing the publication date.)Recipes from English cookery books published between 1550 and 1620. Historical information about food and dining customs of the time.
Scully, D. Eleanor & Terence Scully, Early French Cookery. University of Michigan Press, Ann Arbor, MI, 1995. ISBN 0-472-10648-1. Well tested recipes, sometimes a combination of multiple originals. The translations from medieval French are fairly accurate.
Scully, Terence, ed. Chiquart’s On Cookery: a fifteenth century Savoyard culinary treatise. New York: P. Lang, c1986, xlv, 138 pages.
Scully, Terence, ed. The Viandier of Taillevent. Ottawa, University of Ottawa Press, 1988.
Willan,
Anne. Great Cooks and Their Recipes, from Taillevent to Escoffier.
1997, 1992, Bullfinch Press, Boston, 224 pages, including 100 color plates.
This is a beautiful book, including wonderful plates with elegant presentations
of many of the recipes. The historical and cultural environment for each
of the cooks is briefly explained. While not an extensive resource, it’s
worth having.
W., A Book of Cookrye, London, 1591. Originally published 1584. STC 24897 -- Early English Text microfilms reel 1613:9, transcribed by Mark and Jane Waks.