This is the list of all historical cooking books I own. I also have couple of modern cookbooks that are not in this list.
Cookbooks and Pamphlets, Food history in English
A Brief Overview of Early Spanish Cuisine, Rain, 2001
A Handbook of Anglo-Saxon Food, Processing and Consuption, Hagen, 1992
A Hermit’s Cookbook, Jotischky, 2011
A Proper Newe Booke of Cokerye, Ahmed, 2002
A Sip Through Time, A Collection of Old Brewing Recipes, Renfrow, 2008
An Early Meal, A Viking Age Cookingbook & Culinary Odyssey, Serra-Tunberg, 2003
Annals of the Caliphs´Kitchens, Nasrallah, 2010
Cocatrice and Lampray Hay, Hieatt, 2012
Cooking and Dining in Medieval England, Brears, 2008
Cooking Apicius, Grainger, 2006
Cooking in Europe 1250-1650, Albala, 2006
Curye on Inglysch, Hieatt-Butler, 1985
Dining on the Edge, A Collection of 16th and 17th cent Recipes, Vol I, Russeau-Witsoe, 02
Dining on the Edge, A Collection of 16th and 17th cent Recipes, Vol II, Russeau-Witsoe, 02
Early French Cookery, Scully-Scully,1995
Epulario, or The Italian Banquet…..(1598), Roselli
Fast and Feast, Food in Medieval Society, Henisch, 1985
Feast and Banquet Menus, Peachey, 1992
Food and Drink in Medieval Poland, Dembinska, 1999
Food in Medieval England: Diet and Nutrition, Woolgar-Serjeantson-Waldron, 2006
Medieval cuisine of the Islamic world, Zaouali, 2007
Medieval Food Traditions in Northern Europe, Karg, 2007
Platina, On Right Pleasure and Good Health, Milham, 1998
Pleyn Delit, Medieval Cookery for Modern Cooks, Hieatt-Butler, 1985
Prehistoric Cooking, Wood, 2011
Saffron, Eggs and Almond milk, The Medievalist´s Cook Book, Pasanen-Nironen etc 2014
Savoring the Past, The French Kitchen and Table from 1300 to 1789, Wheaton, 1983
Take a Thousand Eggs or More, Renfrow, 1991
The Appetite and the Eye, Wilson, 1991
The Art of Cookery in the Middle Ages, Scully, 1995
The Art of Cooking, The First Modern Cookery Book, The Eminent Maestro Martino of Como, Ballerini-Parzen-Barzini, 2005
The Book of Sent Sovi, Medieval recipes from Catalonia, Santanach-Vogelzang, 2008
The Culinary recpes of Medieval England, Hieatt, 2013
The Good Wife’s Guide, Le Menagier de Paris, Greco-Rose, 2009
The Medieval Cook, Henisch, 2009
The Medieval Cookbook, Black, 1992
The Medieval Kitchen, Recipes from France and Italy, Redoran-Sabban-Serventi, 1998
The Opera of Bartolomeo Scappi (1570), Scully, 2008
The Original Mediterranean Cuisine, Santich, 1995
The Shakespeare Cookbook, Dalby, 2012
The Viandier of Taillevent, Scully, 1988
The Vivendier, A Fifteenth-century French Cookery Manuscript, Scully, 1997
To the King´s Taste, Sass, 1979
E-books
The Forme of Cury, The University of Manchester, The John Ryland´s Uni.library (www.ebooktreasures.com)
Cookbooks in Finnish
Apicius, Roomalainen keittokirja (De re coquinaria), Elo-Laakkonen-Valjakka, 2002
Keskiajan keittiö, Klementtilä, 2007
Keskiajan keittiön salaisuudet, Blonqvist-Hakomaa, 2006
Ruokakulttuuri Islaminmaissa, Hallenberg-Perho, 2010
Sahramia, munia ja mantelimaitoa, Keskiaikaharrastajan keittokirja, Pasanen-Nironen etc 2012
Cookbooks in other languages
En sås av ringa värde och andra medeltida recept, Serra-Tunberg, 2009
Fêtes gourmandes au moyen âge, Flandrin-Lambert, 1998
Le Manuscrit de Sion, Cuisine Médiévale, Müllers, 2015
Libro di cucina del maestro Martino de Rossi, Bertoluzza, 1993
Söömine-joomine keskaegses Tallinnas, Põltsam, 2002
Other useful cooking related books I have
Dangerous tastes, The story of spices, Dalby A., 2000
Floora, Puutarhakasvien historia, Elliot B., 2005
Karjalainen keittokirja, Sallinen-Gimpl, 2009
Medieval Gardens, Harvey, 1981
Minun yrttini, Borgen, 2009
Naantali monastery herbal, Tirri, 2012
The Medieval Garden, Landsberg
The Medieval Household, Daily living c.1150- c.1450, Egan, 2010
Updated: 8/2018