My books

This is the list of all historical cookingbooks 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 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

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 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

Cookbooks in Finnish

Apicius, Roomalainen keittokirja (De re coquinaria), Elo-Laakkonen-Valjakka, 2002

Keskiajan keittiö, Klementtilä, 2007

Keskiajan keittiön salaisuudet, Blonqvist-Hakomaa, 2006

Cookbooks in other languages

Fêtes gourmandes au moyen âge, Flandrin-Lambert, 1998

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

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