cookbooks3-bib - 10/14/98
Lady AllisonÕs (Lyn M. Parkinson) cookbook bibliography.
NOTE: See also the files: cooking-bib, cookbooks-bib, cookbooks2-bib, cookbooks-SCA-msg, cb-rv-Apicius-msg, cb-novices-msg.
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Date: Sun, 14 Sep 1997 18:33:02 -0500
From: allilyn at juno.com (LYN M PARKINSON)
Subject: Re: SC - Books for Beginners?
Gwen,
Welcome to the SCA. Not all of the following books are for
beginners--it's my cooking bibliography, and also has some notes from
Mistress Jaelle's bibliography she sent us--but check things out with
Interlibrary loan. You'll soon find what level you are.
L. Allison
allilyn at juno.com
-------
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
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.
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.
.
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.
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 WashingtonÕs 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 typeface that the
original recipes are printed in can be difficult to read. RECOMMENDED.
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 donÕt like
itÕs 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 de Paris 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.
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.
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