SC - Online University - Card Catalog
LYN M PARKINSON
allilyn at juno.com
Fri May 8 16:37:29 PDT 1998
Cookbook Bibliography
Anderson, Stanley F. and Dorothy. Winemaking. Recipes, Eqipment, and
Techniques for Making Wine at Home. Harcourt Brace & Co., NY,
1989.
Best, Michael R., editor THE ENGLISH HOUSEWIFE by Gervase Markham.
McGill-Queen's University Press, 1986. Original recipes - early
17th century. RECOMMENDED.
Blencowe, Ann. The Receipt Book of Ann Blencowe. 1695.
Northhamptonshire. Reprint, Susan J. Evans.
Cariadoc and Elizabeth. A Miscelleny. 6th edition. (Contains some
recipes)
Cariadoc, pub. A Collection of Medieval and Renaissance Cookbooks. Vol I
[storage]
all he could find in English—May, Markham, print very hard to
read
Cariadoc, pub. A Collection of Medieval and Renaissance Cookbooks. Vol
II
Perry, Charles, et al. An Anonymous Andalusian Cookbook of the
Thirteenth Century.
Atlas, Alia. Daz Buoch von Guoter Spiese (between 1345 & 1354).
Hinson, Janet. Traite de Cuisine (c. 1300).
Le Menagier De Paris (Goodman of Paris, c. 1395). Partial.
Bennett, Elizabeth. Le Viandier de Taillevent (14th c.).
Cook, Elizabeth, from Scully, Terence. Du Fait de Cuisine (Chiquart,
1420).
Odds and Ends: 12th c., 3 recipes; Arabic 10th + 13th c.; 16th c. beer.
Cosman, Madeliene Pelner. FABULOUS FEASTS. George Brazlier. 1976. A lot
of good general information about medieval food/foodways,
redacted recipes without originals. Some of the recipes contain
out of period ingredients. NOT RECOMMENDED. [storage]
David, Elizabeth. ENGLISH BREAD AND YEAST COOKERY. Penguin. 1979. The
book on bread, this contains a great deal of historical
information on grain, ovens, shapes of loaves, etc. If you want
to try and recreate medieval bread, this is where you should
start. HIGHLY RECOMMENDED. [possibly in storage]
.
Dawson, Thomas. The Good Huswifes Jewell, 1596. Reprint, Susan J. Evans.
The Second Part of the Good Hus-Wives Jewell. Reprint, Susan J.
Evans.
Driver, Christopher and Michelle Berriedale-Johnson. PEPYS AT TABLE.
University of California Press. 1984. Quotes from Pepys diary
mentioning food and more or less contemporary recipes with modern
redactions. This book is small and does not contain much, and
there are better books around that cover this time period. Still,
there is nothing wrong with it except for the size.
RECOMMENDED. [storage]
Epulario. William Barley, London, 1598. Reprint, Susan J.
Evans.
Evans, Susan. A Gode Cooke’s Glossarie. Compiled, 1984. (to be used
with Two Fifteenth Century Manuscripts)
Grieve, Mrs. M. A Modern Herbal. Vol. I A-H, Vol. II I-Z, Dover
Publications, Inc., NY, 1971. An unabridged republication of
the work originally published by harcourt, Brace & Co., 1931.
The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation
and Folk-lore of Herbs, Grasses, Fungi, Shrubs & Trees with all
their modern scientific uses.
Hagen, Ann. A Handbook of Anglo-Saxon Food, Processing and Consumption.
Anglo-Saxon Books, Middlesex, UK, 1992. Hagen, Ann. A HANDBOOK OF
ANGLO-SAXON FOOD. Processing and Consumption. Anglo-Saxon
Books, Nisslwawx, England. 1992. This is not a cookbook per
say, but a book about Anglo-Saxon food and foodways. HIGHLY
RECOMMENDED.
Hagen, Ann. A SECOND HANDBOOK OF ANGLO-SAXON FOOD & DRINK:
PRODUCTION & DISTRIBUTION. Anglo-Saxon Books. 1995. An
excellent book about the foods available in that time period,
and information on how they were eaten. Not a cookbook, but good
information about the food and foodways. HIGHLY RECOMMENDED.
Hartley, Dorothy. FOOD IN ENGLAND. Macdonald. 1954. A well written,
interesting book about English food that, alas has no dates,
which makes it pretty useless for our purposes. NOT
RECOMMENDED.[by Jaelle]
Henisch, Bridget Ann. Fast and Feast. Food in Medieval Society.
Pennsylvania State University Press, 1977. fifth printing.
ISBN0-271-01230-7 (hardcover) 0-271- 00424-X (paperback). An
excellent book dealing with food in England 13-15th centuries.
General information, no recipes. HIGHLY RECOMMENDED.
Hess, Karen. Martha Washington’s Booke of Cookery. C. 1749. Columbia
University Press, NY, 1981. A 17th century cookbook owned, not
written by Martha Washington. Original recipes plus lots of
commentary on food. HIGHLY RECOMMENDED.
Hieatt, Constance & Sharon Butler. CURYE ON INGLYSCH. Oxford University
Press. 1985. 14th century English recipes. Originals only, no
redactions. Good glossary. RECOMMENDED.
Hieatt, Constance B. AN ORDINANCE OF POTTAGE. Prospect Book. 1988. 15th
century recipes with both original and redacted recipes.
RECOMMENDED.
Hieatt, Constance B. and Sharon Butler. PLEYN DELIT. University of
Toronto Press, Toronto.1979. 14th & 15th century recipes with the
complete original recipe and a modern redaction. Recipes come
from English and French sources; the French have been
translated. The type face that the original recipes are printed in can
be difficult to read. RECOMMENDED. [zerox in storage]
Landsberg, Sylvia. The Medieval Garden. Thames & Hudson, 1995. ISBN
0-500-01691-7. Thames & Hudson, Inc. 500 Fifth Avenue, NY 10110.
The author has designed several 12th to 16th C. gardens,
including one at Shrewsbury Quest for the fictional Brother
Cadfael and one in Winchester called Queen Eleanor's Garden.
Contains lists of plants from period works, photos of present day
gardens, reproductions of garden plans, 14th & 15th C. paintings
which include gardens, labors of the month paintings, lots of
good illustrations. Have not seen some of the reproductions
before; they are of interest to the costumer, as well. This is nice to
browse through even if you are not a gardener, as I am not, but
wonderful, if like Susannah, you are planning to have a medieval
garden of your own. There's a photo that contains a yellow
flowered woad plant in bloom, too. Peasants' gardens, Ladies'
pleasaunce, orchards, all kinds of gardens, here.
This also has suggestions for your own garden, vine arbor, rose
trellis, and much more.
DeLaVarenne, Francis. The French Cook. 1653. Reprint by Falconwood
Press.
The Lord Ruthuen. The Ladies Cabinet. Parts 1 & 3. London, 1655.
Reprint, Susan J. Evans.
Murrell, John. A delightful daily exercise for Ladies and Gentlewomen.
1621. Reprint, Susan J. Evans.
Norman, Jill. The Complete Book of Spices. A practical guide to spices
& aromatic seeds. Viking Penguin, NY, 1991. [Great Britain
1990]
Ody, Penelope. The Complete Medicinal Herbal. Dorling Kindersly, NY,
1993. Good photos.
Platina. On Honest Indulgence. Venice, 1475. Reprint, Susan J. Evans.
Prescott, James. Le Viandier de Taillevent (14th c.). Alfarhaugr
Publishing Society, Eugene, OR. 1989.
Quayle, Eric. OLD COOK BOOKS. An Illustrated History. E.P Dutton. 1978.
An interesting book about historical cookbooks with some
original recipes included. RECOMMENDED. Not by me. Have some
zeroxes, but don’t like it—too narrow.
Redon, Sabban, Serventi. Die Kochkunst des Mittelalters. (in German)
((La Gastronomie au Moyen Age)) von Eichborn, Frankfurt, 1993.
German translation of La Gastronomie au Moyen Age.
Contains recipes, in their original language as well as the
German translation from:
1. Menagier deParis,
MP
2. Maestro Martino, Libre de Arte
Coquinaria Ma
3. Le Viandier de Taillevent (2 versions) VT XV
+ VT Scul
4. Il Libro della Cucina del Secolo
XIV Za
5. BU anonymous manuscript
(Italian) Bu
6. Frammento di un Libro di Cucina del Secolo
XIV Gu
7. LVII Ricette d’un Libro di Cucina del Buon Secolo della
Lingua Mo
8. Libro di Cucina del Secolo XIV
Fr
9. Liber de
Coquina Lc
10. Maitre Chiquart, Du Fait de
Cuisine Ch
11. Forme of
Cury Fc HB
12. Tractatus de Modo Preparandi et Condiendi Omnia
Cibaria Tr
13. Jean de Bockenheim, Register de
Cuisine Bo
14. Diversa
Servicia Ds HB
15. An Ordinance of
Pottage Hi
and redactions.
Renfrow, Cindy. Take a Thousand Eggs Or More. A Collection of 15th
Century Recipes. Vol. I & II. 1991 Privately printed.
Original 15th century recipes plus a lot of modern redactions.
Good information on how to do your own redactions. RECOMMENDED.
Renfrow, Cindy. A Sip Through Time. A Collection of Old Brewing
Recipes. Only a few in period, but originals. Recommended by
Kyle and me.
Riley, Gillian. RENAISSANCE RECIPES. Pomegranate Artbooks. 1993.
Pictures involving food and redacted recipes to go along with the
picture. No original recipes are given. Some of the pictures
are useful, but I have some doubts about some of the recipes,
although without seeing the originals it is hard to tell. NOT
RECOMMENDED.
She says the recipes are not exact replicas, "…unashamedly
cheerful versions…"
Santich, Barbara. THE ORIGINAL MEDITERRANEAN CUISINE. Prospect Books.
1995. A lovely book on medieval food with the original recipes,
their translations and modern redactions, as well as some good
information about food of that period in general. What is
especially nice is that a lot of the recipes I had never seen
translated before. While I have not had time to make any of the
recipes from the book, they do look good. HIGHLY RECOMMENDED.
Sass, Lora. J. TO THE KING'S TASTE. The Metropolitan Museum of Art.
1975. Contains original recipes as well as modern redactions.
Focus on the food/recipes from the time of Richard II, and uses
Form of Cury for the source of the recipes. RECOMMENDED.
[storage]
Scully, Terence. The Art of Cookery in the Middle Ages. Boydell Press,
Woodbridge, UK. 1995.
Scully, Terence & D. Eleanor. Early French Cookery. U. of Michigan,
1995.
Spurling, Hilary. Elinor Fettiplace’s Receipt Book, Elizabethan Country
House Cooking. Viking Penguin, Inc., NY, 1986. A transcription
of slightly more than 200 recipes from a book dated 1604 and
commentary. RECOMMENDED
Tannahill, Reay. FOOD IN HISTORY. Stein and Day.1973. NOTE: there is a
revised edition that came out in the past several years, but this
is what I grabbed from my shelves. In 448 pages she tries to
cover food throughout the world and throughout time. By the
very nature of her subject and the size of the book, it is, at
best, a cursory covering of the subject. OK for a start, but
there are much better books out there. RECOMMENDED only if you
can't get anything better.
Toussaint-Samat, Maguelonne. HISTORY OF FOOD. Blackwell. 1992. A 80
page history of food originally written in French. RECOMMENDED.
Vehling, Joseph Dommers, trans. Apicius. Cooking and Dining in Imperial
Rome. Dover, NY, 1977.
Wheaton, Barbara Ketcham. Savoring the Past. The French Kitchen and
Table from 1300 to 1789. A Touchstone Book, Simon & Schuster,
NY, 1983. A well written and put together book on French
food/foodways. A small number of original recipes with modern
redactions. RECOMMENDED.
Wilson, C. Anne. (ed) THE APPETITE AND THE EYE. Edinburgh University
Press. 1991. A collection of papers on the visual aspects of food
and its presentation with their historic context. Not all are
medieval. RECOMMENDED.
German Cookbooks
Wie man eyn teutsches Mannsbild bey Krafften halt. (in German). Prisma
Verlag. 1986.
Eleonora Maria Rosalia. Freiwillig aufgesprungner Granat-Apffel.
Hausmettel and kochrezepte von 1709. (taken from a hand-written
recipe book of the 16th C.)
(in Gerrman).
Herbs & Spices
Grieve, Mrs. M. A Modern Herbal. Vol. I A-H, Vol. II I-Z, Dover
Publications, Inc., NY, 1971. An unabridged republication of
the work originally published by harcourt, Brace & Co., 1931.
The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation
and Folk-lore of Herbs, Grasses, Fungi, Shrubs & Trees with all
their modern scientific uses.
Keville, Kathi. Herbs, An Illustrated Encyclopedia. A Complete
Culinary, Cosmetic, Medicinal, and Ornamental Guide. Barnes &
Noble, NY, 1997. ISBN 0 7607 0486 4. primarily watercolors for
illustrations
Norman, Jill. The Complete Book of Spices. A practical guide to spices
& aromatic seeds. Viking Penguin, NY, 1991. [Great Britain
1990] excellent photographs of various stages: whole, ground,
etc.
Ody, Penelope. The Complete Medicinal Herbal. Dorling Kindersly, NY,
1993. Good photos.
Wanted
Black, Maggie. THE MEDIEVAL COOKBOOK. Thames & Hudson. 1992. Original
recipes and modern redactions. General information about food.
RECOMMENDED.
Black, Maggie. FOOD AND COOKING IN MEDIEVAL BRITAIN. English Heritage.
1985. Part of a six part series on British historical food. Good basic
information about food of the time as well. Original recipes and
modern redactions. RECOMMENDED.
Sorry I goofed and sent the costume one. No wonder you didn't know what
cookbooks I have! Remember, some of the comments, such as RECOMMENDED
come from Mistress Jaelle's bib, to save me typing.
Regards,
Lady Allison
allilyn at juno.com
Master Chirurgeon, Orden des Linquistringes, Princess' Order of Courtesy
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