[Sca-cooks] Oops - here's the cookbook list!

[Mem Morman]

It would be better if I added the list, yes?

English Cookery Books to the Year 1850 by Arnold Whitaker Oxford
Receipts Pastry & Cookery For the Use of His Scholars by Edward Kidder
A Handbook for Anglo-Saxon Food Processing and Consumption by Ann Hagen
The English Cookery Book Historical Essays Edited by Eileen White
The Englishman's Food, A History of Five Centures of English Diet by 
J.C. Drummond and Anne Wilbraham
THe Good Housewife's JEWEL by Thomas Dawson with an introduction by 
Maggie Black
A New Booke of Cookerie by John Marell 1615; Falconwood Press
The Ladies Cabinet by Ruthuen, 1655; Falconwood Press
A daily Exercise for Ladies and Gentlewomen by John Murrell, 1617; 
Falconwood Press
Food and Cooking in Roman Britain History and Recipies by Jane Renfrow; 
English Heritage
The complete Receipt Book fo Ladie Elynor Fetiplace, Volume 1
Early English Recipes by Margaret Webb with an introduction by Sir 
Stephen Gaselee
Platina's On RIght Pleasure and Good Health by Mary Ella Minham (paperback)
Painters and Food, Renaissance Recipies by Gillian Riley
The Art of Dining A History of Cooking and Eating by Sara Paston-Williams
The Kitchen in History by Molly Harrison
Food and Feasting in Art
The Pocumtuc Housewife, A Guide to Domestic Cookery
Art, Culture, and Cuisine; Ancient and Medieval Gastronomy by Phyllis 
Pray Bober
The Opera of Bartomlomeo Scappi 1570 (paperback)
Early French Cookery; Sources, History, Original Recipes, and Modern 
Adaptations by Eleanor and Terrance Scully
Food and Drink in History; Selections from the Annales, v5 edited by 
Forster and Ranum
Cookin Apicius by Sally Granger
Food and Drink in Britain by C. Anne Wilson
Feast, A History of Grand Eating by Roy Strong (ARC)
A Taste of Olde Englande
Anthimus De Observatione ciborum translated and edited by Mark Grant
The Art of Cookery in the Middle Ages by Terence Scully
Le Viandier de Taillevent (paperback)
The Art of Cooking/The First Modern Cookery Book by the eminent maestro 
Martino of Como
Plenti and Grase, Food and Drink in a Sixteenth-Century Household by 
Mark Dawson
Cooking in Europe 1250-1650 by Ken Albala
The Viandier of Taillevent by Terence Scully (hardback)
The Housekeeping Book of Susanna Whatman
Savoring the Past by Barbara Ketcham Wheaton
An Ordinance of Pottage by Constance Hieatt
Food and Cooking in Medieval Britain History and Recipes by Maggie Black
The Abbot's Kitchen Glastonbury Abbey, Somerset (pamphlet)
John Evelyn, Cook edited by Christopher Driver
The English at Table by John Hampson
Cakes and Characters by Bridget Ann Henisch
The Gourmet's Guide 1580-1660 by Stuart Peachey
English Royal Cookbook by Elizabeth Craig
The Seven Centuries Cookbook by Maxime McDendry
Near a Thousand Tables by Felipe Fernandez Armestro