[Sca-cooks] Recipes from 15th and 16th French

[Johnna Holloway]

My comprehensive bibliography French Medieval and Renaissance Cookery and Cookbooks appeared in the Spring 2011
issue of the Gauntlet.
These bibliographies from the Gauntlet are being re-edited for publication in a pamphlet series, but if
you'll write me offlist, I'll answer any questions you may have.

The latest translated volume and one worth seeking out would be
The Most Excellent Book of Food [Livre Fort excellent de cuysine 1542] by Ken Albala and Timothy Tomasik. Totnes, Devon: Prospect Books, 2012, 2013. 

(If you read French, there are a number of fascinating volumes that can be interlibrary loaned too.)

Johnnae, playing librarian and bibliographer

On Jan 14, 2013, at 3:34 PM, Beth Paul-Soch wrote:

> I am working on some research for food from the 15th or 16th Century in France.  Trying to put together an idea for a feast with recipes from this period.  any references or recipes would be greatly appreciated.
> 
> 
> 
> Dyonisia