cookbooks3-bib - 10/14/98 Lady Allison's (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. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ 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 Cookeís 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 Washington's 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 don't like it's 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 díun 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 Fettiplaceís 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. Edited by Mark S. Harris cookbooks3-bib Page 6 of 6