BOOK LIST - FOOD

What follows is a list of books that are considered very good for documenting food, recipes, dinig practices, etc.

The Medieval Kitchen


(14th - 15th c manuscript recipes)
Recipes from France and Italy
Odile Redon, Francoise Sabban and Silvano Serventi
The University Chicago Press, 1998

Fast and Feast


(History - no Recipes)
Bridget Ann Henisch
The Pennyslvania State University Press 1976
ISBN 0-271-00424-X (paper)

Pleyn Delit


(12th- 15th c recipes)
Medieval Cookery for Modern Cooks
Brenda Hieatt and Sharon butler
Second edition
University of Toronto Press,1976
ISBN 0-8020-7632-7 (paper)

Take a Thousand Eggs or More


A Collection of 15th c Recipes
Vol I and II
Cindy Renfrow
http://www.thousandeggs.com

Curye on Inglish: English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury)


Constance B. Hieatt and Sharon Butler
For the Early English Text society by
Oxford University Press, 1985
http://www.godecookery.com

Dining With Shakespeare


Madge Lorwin
ISBN 0-689-10731-5 (out of print) 


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