American Cookery - $7.95

Amelia Simmons. This was the first cookbook in America. Reproduced here is the rare second edition, printed in 1796. Includes an introduction by Karen Hess. PB, 64pp. Applewood

American Frugal Housewife – 1833 - $9.95

Mrs. Child. First published in 1828, this book went through many editions, and proved to be an extremely popular 19^th century manual for homemakers. Interesting recipes and remedies, advice on parenting and the myriad responsibilities of housekeeping are all put forth in straightforward, non-nonsense Yankee prose. HC, 7”x4”, 130pp. Chapman Billies.

Ancient Herbs - $19.95

Marina Heilmeyer. Presents the 40 most important plants used for culinary, medicinal, and religious purposes in classical antiquity. The author paints an intriguing image of the uses of and myths about plants from Greek and particularly Roman kitchen gardens. Quotations from classical authors testify to ancient practices, some curious and some still standard today. Illos reproduce drawings from early 19^th century botanical publications, often showing the plants at various stages of growth. Pb, 108pp, 55 color illos. Getty

Anglo-Saxon Food Production & Distribution (combined edition)  - $49.95
Ann Hagen. A reissue of the Handbook and Second Handbook in one volume.  Extremely valuable in this field where there is so little available. Prospect Books

Annals of the Caliphs’ Kitchens: Ibn Sayyar al-Warraq’s Tenth-Century Baghdadi Cookbook - $195.00

Translated, with introduction & glossary, by Nawal Nasrallah.  Written nearly 1,000 years ago, al-Warraq’s cookbook is the most comprehensive work of its kind. The book includes more than 600 recipes from the luxurious cuisine of medieval Islam. Numerous anecdotes and poems spotlight the role of food in Islam’s golden era. Introducing this elegant translation is a thorough survey of the period’s food culture. Includes an extensive glossary, in Arabic & English, of ingredients and dishes. Appendix of historical figures. Hardcover, 876 pp, with over 30 color illos. Brill

Apicius, a critical edition w/intro & English translation - $80.00

Christopher Grocock & Sally Grainger. This edition of Apicius has revisited all  surviving mss, & proposes many new readings & interpretations. Grocock supplies Latin scholarship, while Grainger contributes a lifetime’s experience in practical cookery & adaptations of recipes. Parallel Latin/English text, extensive discussion of the origins of the text, the art of cookery in the later Empire, and the nature of garum & liquamen. Full biblio, discussion of technical terms in text. HC, 414 pp, 12 b/w illos. David Brown

Arranging the Meal: A History of Table Service in France - $34.95

Jean-Louis Flandrin, translated by Julie E Johnson, with Sylvie & Antonio Roder. The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another. Most food historians have treated the more significant alterations as stand-alone events, but the late culinary historian Jean-Louis Flandrin argues that such changes in the order of food service are far from distinct events. Instead, he regards them as historical phenomena that changed in response to various socioeconomic and cultural factors – mutations in an ever-changing sequence of customs. This posthumous book is a significant contribution to culinary scholarship. Hardcover, 240pp, 22 b/w photos, 9 line illus, 17 tables. University of California Press

Art of Cooking: The first modern cookery book - $29.95
The Eminent Maestro Martino of Como, edited Luigi Ballerini, trans Jeremy Parzen, recipes by Stefania Barzini. This book is the first known culinary guide to specify cooking times & techniques, utensils, & amounts. It is surprisingly like a modern cookbook despite its original publication in 15^th century Italy. Parzen’s is the first English translation of the complete corpus. Martino is known to have influenced Platina – some say Platina plagiarized many of his recipes from Martino. Introductory essay & notes, 46pp. Text trans from Italian, plus 50 redacted recipes. Brief biblio, index, 200 p, hc w/d jacket.
Univ CA Press

Art of Cookery Made Plain and Easy - $19.95

Hannah Glasse. America’s most popular cookbook in 1776. Reprinted from the first American edition of 1805. Introduction by Kren Hess. PB, 336pp.

Baghdad Cookery Book - $19.95
Muhammad Ibn Al-Hasan Al-Baghdadi, newly translated by Charles Perry. This book was for long the only medieval Arabic cookbook known to the English-speaking world, thanks to A. J. Arberry’s 1939 translation. Charles Perry, working from the original manuscript, has produced a new English translation incorporating many amendments and corrections, fully annotating his variations from Daoud Chelebi’s earlier transcription. 128p, Prospect Books

Banquet: Dining in the Great Courts of Late Renaissance Europe - $40.00

Ken Albala. The importance of the banquet in the late Renaissance is impossible to overlook. The banquet showcased a host’s wealth and power, provided an occasion for nobles from distant places to get together, and served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society? What did they eat, and how did they eat it? HC, 208pp, index, notes, biblio. Univ Illinois Press

Book of Sent Sovi: Medieval Recipes from Catalonia - $34.95

Joan Santich & Robin Vogelzang. This anonymous book, the oldest collection of recipes in Catalan, dates from mid-14^th century. Numerous editions & versions were consulted to produce this volume, which includes both the original Catalan and English translations. Boydell & Brewer, in cooperation with Editoriale Barc

Daz Buch von Guter Spise (Sonderband IX) - $25.00
Melitta Weiss Adamson. A study, edition, and English translation of the oldest German cookbook Scholarly work, w/impressive bibliography, index of ingredients. Paper, 121pp. Medium Aevum Quotidianum.

Byzantine Cuisine –$45.00
Henry Marks. Tackles the challenging job of providing, in a single, accessible source, culinary information and recipes from the 1100 years of the Byzantine, or Eastern Roman, Empire. Prior to the publication of this book, information pertaining to Byzantine cuisine from 330 to 1453 AD was scattered and, in general, not available in English translation. Drawing on many sources, Marks gives us a look at the types of food consumed in the Empire and the herbs and spices used for seasoning; the cooking methods used; the customs and behavior to be maintained during a meal; and the types of cutlery, dishware, serving pieces, and furniture most commonly in use. He has taken a number of Byzantine recipes from referenced sources and has adapted them for modern tastes while remaining as true as possible to the original; each recipe is annotated with literary, historical, and culinary information. Fully foot-noted, with extensive appendices (not sequentially numbered) containing English translations of original textual material (NB: these translations are from French and the modern Greek, not from the original Byzantine Greek). Bibliography. 460 pp, perfect-bound 8½ by 11 pb. Henry Marks.

Celebration at the Sarayi; a culinary journey back in time - $24 (CD)

Channon Mondoux. Includes illustrated audio introductions to each section of the ecookbook. The author has resurrected recipes from the 16^th century Ottoman Empire and adapted them for the modern kitchen, in easy to print out and use form. Yet it’s not simply measurements & cooking times. She relates the stories behind these dishes, gleans from observations of travelers of the time, and from translations of historical texts. Includes video demonstrations of techniques to guide you, in an easy to navigate multi-media PDF file. TEC Publishing

Celtic Foods and Cooking – Audio CD - $12.95

W.R. and V.B. McLeod. The very word ‘Celtic’ evokes an aura of mystery, of magic … But in reality, the Celts were a people who loved to farm, who loved the produce of the land & the sea, and who enjoyed nothing so much as a great family feast, good food well prepared, a bard to sing the story of the tribe, and that sense of well-being that comes at the end of the agricultural year. To the banqueting hall would come an amazing array of good things, many of which would be foreign to us, and many of which have been lost to us. In this lecture, we discuss some of those delectable things which would have been spread before you if you could become a time traveler and step into a banqueting hall somewhere in Britain, sometime around the unfortunate arrival of the Romans. 52 minutes, in .wav format. ScotPress

Chilies to Chocolate: Food the Americas Gave the World - $16.95

Nelson Foster & Linda S Cordell. When Columbus found the New World while seeking treasure, the native people there held riches beyond his imagining: the crops of the New World. This book traces the biological and cultural history of several New World crops that have worldwide economic importance. Features contributions by Gary Nabhan, Alan Davidson, and others, as well as a list (both common and Latin name) of New World crops. From the discovery of vanilla to how chilies spread since Columbus, this is packed with culinary lore and regional history. Very useful at demos. Pb, 191pp, index.

Chocolate: Pathway to the Gods; The Sacred Realm of Chocolate in Mesoamerica - $30.00

Meredith L Dreiss & Sharon Edgar Greenhill. An eloquent and beautifully illustrated tribute to chocolate as the sacred ‘food of the gods’. Grounded in the latest scholarship, this book reminds us that in the countries of its origin, chocolate was more than a mere confection. Hardcover, 208pp, 132 color photos, 10 illustrations, 2 maps. University of Arizona Press

Closet of Sir Kenelm Digby Opened - $45.00
J Stevenson & P Davidson, eds. New translation of the first edition of this classic work, w/intro, notes, & glossary. Redactions, inventory of kitchen goods. Hc, 294 pp. Prospect Books.

Concordance of English Recipes: 13^th to 15^th Centuries - $29.95

Constance Hieatt, Terry Nutter, & Johnna Holloway. This work is a concordance, or index, to recipes recorded in England in the 13^th, 14^th, & 15^th centuries. All recipes have appeared in print; none from privately held mss (even if known to the authors) have been included. Recipes are listed in alpha order by their lemmatized (normalized) names, giving source documents & dates. An impressive tool for researchers. Appendix of Renaissance versions of medieval recipes, 16p glossary. Tr pb, 135pp. MRTS   

Cooking and Dining in Medieval England - $60.00

Peter Brears. This substantial and attractively produced volume includes enormous amounts of information on the real practicalities of cooking in the Middles Ages: buying food, storing food, tracking the foodstuffs, building kitchens, getting good water, culinary equipment, and the staffing requirements to do this labor. Also included are chapters on roasting, baking, brewing, confectionary, and much more. Recipes are in modern English. The book concludes with a narrative reconstruction of the Archbishop of York’s enthronement feast in 1466, which illustrates, brilliantly, all that has gone before.  HC, b/w illos, floor plans, chapter notes, notes on illos13 p bibliog., general index & index of recipes. 557pp, dw. Prospect Books

Cooking Apicius: Roman recipes for today - $19.95

Sally Grainger. To accompany the new scholarly edition of Apicius, Grainger has gathered her modern interpretations of 64 recipes from the original text. These are a serious effort to convert the extremely gnomic Latin instructions into something that can be reproduced in the modern kitchen. Grainger has taken special care with suggestions for reproducing Roman fish sauce, clearly similar to modern Far Eastern fish sauces, and vital to an accurate rendition of Roman cookery. Includes both expensive and humble dishes. Pb, 128pp, 6 b/w illus. David Brown

Cooking in Ancient Civilizations - $45.00

Cathy Kaufman. This cookbook on Roman, Mesopotamian, Egyptian, & Greek cookery is a stupendous resource for interested cooks. The ancients left behind few recipes, so the author has meticulously researched what food knowledge is available from written sources and archeology to approximate the everyday and special cuisine of the ancients. Contains a wealth of recipes that will bring cooks as close as possible to the foods that would likely have been prepared & eaten. Each chapter begins with a narrative overview of the environment & resources, cuisine & social class, & a note on sources. Major foodstuffs & dining habits are considered. Recipes are organized by type of food. Includes a plethora of period food trivia, & sample menus for various social classes & occasions. 207 recipes, 280pp, photos. HC. Greenwood Press

Cooking in Europe 1250-1650 - $45.00

Ken Albala. “171 unadulterated recipes from the Middle Ages, Renaissance, & Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes …are presented only in the original …to present an easy exercise in translation. Expert commentary helps readers to replicate the food as nearly as possible in their own kitchens. Greenwood

Cooking in Europe, 1650-1850 - $45.00

Ivan Day. From the Baroque Era to the Victorian Era, unprecedented changes took place in the food ways and dining habits of European society. Ivan Day makes these foods accessible with his meticulous recreation of these dishes, including clear explanations of techniques and unusual ingredients. Nearly 200 recipes, organized by period, many of them translated into English for the first time. A culinary treasure trove. Hardcover, 166pp, notes, glossary, bibl, index. Greenwood Heinemann

Cooking With Shakespeare - $55.00

Mark Morton & Andrew Coppolino.  The book features a 67-pages introduction on period ideology, dietary theory, law, pharmacology, etiquette, and economics, in addition to the 189 recipes featured here. Appendices include ‘Hard to Find Ingredients’ – featuring substitutions and sources, ‘Sample Menus’ and ‘Wages & Prices.’ Original recipes and redactions. Hardcover, 336pp, photos, glossary, bible, index. Greenwood Heinemann.

Crust & Crumb: master formulas for serious bread bakers - $18.95

Peter Reinhart. Detailed, authoritative guide to artisan breads—rustic & sophisticated, savory & sweet, by this award-winning author. 50 master formulae plus 40 variations, supply lists, weight/volume equivalents. Tr pb, 224pp, 2 color, many b/w illus. Ten Speed Press

Curye on Inglysch; English Culinary Manuscripts of the Fourteenth Century - $29.95
Edited by Constance Hieatt & Sharon Butler. Original recipes and spelling, in readable modern type. Select bibliography, extensive notes, comparison of various mss. Glossary. 224p. Oxford Univ Press.

Danish Cookbooks (Domesticity and National Identity, 1616-1901 - $24.95

Carol Gold. This title draws from 300 years of cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity, and the evolution of nationalism. Gold draws on the recipes and cooking instructions for information on literary, division of labor in the kitchen and society, and changes in the use of cookbooks. Through the pages of cookbooks – in recipes, menus, and table settings – we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. PB, 240pp, 20 color illus, notes, bibliog., index. University of Washington Press

Daz Buch von Guter Spise (Sonderband IX) - $25.00
Melitta Weiss Adamson. A study, edition, and English translation of the oldest German cookbook Scholarly work, w/impressive bibliography, index of ingredients. Paper, 121pp. Medium Aevum Quotidianum.

Domostroi - $19.95
Carolyn Johnston Pouncy, translator. Household rules & management for upper-class Russians in Ivan the Terrible's time. Cornell University Press.

Elixirs of Nostradamus - $16.00

Edited by Knut Boeser. Being Nostradamus’ original recipes for elixirs, scented water, beauty potions, and sweetmeats. Today Nostradamus is known chiefly for his prophecies. But he was also one of the most important doctors and natural healers of his time. He wrote two volumes of recipes, which first appeared in the fifteenth century. Here is the first English translation of the best of his recipes. HC, dw, 161pp. Includes a recipe for marzipan. Brief glossary. Moyer Bell

The English Housewife - $24.95
Gervase Markham, edited by Michael Best. Beautiful new edition of 1598 classic, with readable modern type & spelling. A must for every traditional cook and house-keeper! McGill/Queens.

Feeding Nelson’s Navy - $39.95
Janet Macdonald. The prevailing view of food at sea in the age of sail features rotting meat & weevily biscuits, but this highly original book proves beyond doubt that this was never the norm. The author shows how the sailor’s official diet was better than he was likely to enjoy ashore, & of ample caloric value for his active life. When trouble flared—food was a major grievance in the great mutinies of 1797—the usual reason was the abuse of the system. This system was an amazing achievement. At the height of the Napoleonic Wars, the Royal Navy’s administrators fed a fleet of more than 100,000 men, in ships that often sent months on end at sea. Despite the difficulty of preserving food before the advent of refrigeration and meat canning, the British fleet had largely eradicated scurvy and other dietary disorders by 1800. Includes some recipes. 224pp, 16 illus, hc
Chatham Publishing

Fetes gourmands au moyen age – $150.00
Flandrin, Jean-Louis & Carole Lambert. Photos by Claude Huygens. This magnificent imported book, written entirely in French, celebrates numerous gourmet dishes of the Middle Ages. It is lavishly illustrated with full-color photos of the featured recipes, as well as contemporary manuscript illuminations relating to food & drink. The book discusses table-wear and settings, spices & their relationship to the humors, and the structure and order of meals. This is followed by the actual recipes. Each recipe is presented in facsimile, with a translation into modern French, on the overleaf of the photo illustrating that dish. Then there is a redaction in modern cooking terms, and commentary on that food item. A book to grace the library of the true cook. HC, dw, oversize. 190pp, biblio, notes, glossary.
Imprimerie Nationale Editions

Food: The History of Taste - $39.95

Paul Freedman, editor. This richly illustrated book is the first to apply the discoveries of the next generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Essays by French, German, Belgian, American, and British historians present a comprehensive, chronological history of taste from prehistory to the present day. These wide-ranging essays form a fascinating story of what sustains us. Hardcover, 368pp, 99 color illus, 139 b/w photos. University of California Press

Food & Cooking in Roman Britain - $5.95

Jane Renfrew

. . . . in 17^th Century Britain - $5.95

Jennifer Stead

. . . . in 18^th Century Britain - $5.95

Maggie Black

. . . . in 19^th Century Britain - $5.95

Peter Brears.

These charming little pamphlets give a brief overview of foods, utensils, cooking, and dining in their several periods. Each contains a small number of redacted period recipes. 48pp, 5x8", paper.
English Heritage

Food & Drink in Anglo-Saxon England - $29.95

Debby Banham. Paints a vivid picture of the Anglo-Saxon diet. Chapters consider cereals, vegetables & herbs, fruit, meat & dairy, & fish. Discusses the reconstruction of a typical Anglo-Saxon meal. Pb, 96pp, index, biblio & notes, 8 pp color photos, b/w sketches. Tempus

Food and Feasting in Art - $24.95

Silvia Malaguzzi. Part of the Getty’s “in Art” series, this book describes the significance of food and feasts as told in scripture and in the lives of the saints, in Greek and Roman mythology, and in later literature and history. It shows how artists through the ages have created allegories of gluttony and odes to the sense of taste. It also discusses the role of table settings in relation to formal dinners and royal banquets. Despite its small size (5.5x8”) the book‘s 400 color illustrations offer a plethora of pictures of food. PB, 384pp, index, photo credits. Getty Publications

French Food in the Renaissance; a Survey of recipes from the 14^th to 17^th centuries - $5.00
Anne-Marie Rousseau [Maitresse Anne-Marie d’Ailleurs]. Brief discussion of sources, followed by 35 pages of recipes. Gives the original recipe in translation and its source, followed by redaction. Includes glossary and resource list, biblio, notes, index. SC

Good Wife’s Guide: Le Menagier de Paris: a medieval household book - $24.95

Translated by Gina L Greco & Christine M. Rose. In this new, highly readable, and lively translation of an important document, the authors have done a wonderful job of maintaining the integrity of the original text while rendering it into colloquial English. This instruction book from an elderly husband to his young, new wife covers a very wide range of material, from moral exhortations to stories to practical instructions on topics such as gardening and hawking, and a splendid collection of recipes. Pb, 366ppindex, bibl, glossary of culinary terms. Cornell University Press

Goodman of Paris (Le Menagier de Paris)  - $27.95
Trans Eileen Power. The Goodman of Paris wrote this book for his young wife, to instruct her in all that was necessary to run his household and make his declining years comfortable. The 1st section deals with religious & moral duties; the 2nd contains the most exhaustive treatise on household management which has come down to us from the Middle Ages: gardening, hiring of servants, purchase & preparation of foods, including a detailed & elaborate cookery book. Pb, 256pp Prospect Books

Hearthside Cooking: Early American Southern Cuisine Updated for Today’s Hearth and Cookstove - $30

Nancy Carter Crump. Second Edition. This is a treasure trove of early American delights, a staple for culinary historians, historical re-enactors, campers, scouts, and home cooks. This new edition brings additional information on African-American food ways, how the Civil War affected traditional southern food customs, and the late 19^th century transition from hearth to stove cooking. It contains more than 250 recipes, including both hearth and stove instructions, as well as information on fire construction, safety, tools, and methods. Hardcover, 352pp, notes, 68 illus, index, bibl. University of North Carolina Press

Home Cheese Making (3^rd Edition) - Recipes for 75 homemade cheeses - $16.95
Ricki Carroll and Robert Carroll. Updates the classic Cheesemaking Made Easy with new recipes, profiles of home cheese makers, cheese tips and lore, and information on serving cheese. Contains 145 recipes: 75 recipes for cheeses that taste better than store-bought and cost less (including farmhouse cheddar, gouda, ricotta, and mozzarella), 10 recipes for dairy products (such as sour cream, yogurt, and crème fraiche), and 60 recipes for cooking with cheese (Prosciutto and Cheese Calzones, Cream Cheese Muffins, and Ricotta Pancakes are but three of the kitchen-tested recipes offered). Text is easy to follow. Illustrations throughout. Glossary, trouble-shooting chart, mail-order sources, index. 224 pp, 7 by 9 inches, pb. Storey Books.

Home Creamery - $16.95

Kathy Farrell-Kingsley. Fresh dairy products are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk now is the time to bring fresh dairy products back to the home kitchen. Step-by-step instructions guide readers through recipes for butter, yogurt, kefir, sour cream, buttermilk, quark, crème fraiche, cottage cheese, cream cheese, ricotta, mozzarella, goat cheese, and mascarpone. 75 cooking and baking recipes showcase the fresh appeal of homemade dairy items. Tr pb, 220p, 2-color illos throughout. Storey

Home Sausage Making (Revised Edition) - $16.95
Charles G. Reavis. Provides a multi-faceted look at the art and science of sausage-making. Reavis catalogues many examples of fresh, cured, and "nouvelle" sausages, and discusses the equipment and ingredients the amateur needs on hand to try his/her hand at this ancient and ubiquitous form of cooking. Health and safety issues are discussed. The recipes in this edition have been rewritten to reflect a more health-conscious readership, but are non-the-less faithful to the original goals of sausage-making. In keeping with the goals of healthy cooking, twenty new poultry and fish recipes are included. All recipes have been tested and retested by the author. They present an interesting challenge to the reader. Source list, bibliography, index. 168 pp, 8½ by 11 pb. Storey Books

Making a Meal of It: Two Thousand Years of English Cookery - $26.00

The long history of British cookery is celebrated in this fully illustrated book, which traces the development of the national diet from hunter-gatherer ancestors to the Victorians. Discusses the impact of the Roman invasion, colonization of the New World, and technological developments during the Industrial Revolution, as well as the impact of bottled & canned products (which brought about radical changes in food.) Contains many recipes, which have been adapted for the modern kitchen. HC. English Heritage Press

Making the Most of Your Deer - $16.95
Dennis Walrod. In this wide-ranging guide, the author tells you everything you need to know to maximize the use of your deer. In addition to essential instruction on field dressing & transport, he goes on to cover salting & tanning hides, aging venison, leather crafting, soap making, trophy mounting, & creating home furnishings & decorations. Also included in a selection of mouthwatering venison recipes. 272pp, 80 b/w photos, 17 illus. pb
Stackpole

Meals and Recipes from Ancient Greece - $24.95

Eugenia Salza Prina Ricotti. Ancient Greek literature contains a wealth of culinary information on everything from etiquette to menu planning. 56 delicious and do-able recipes, gleaned from ancient sources and updated with ingredients available to the modern cook, are compiled in this book. Also includes material on the role of food in ancient Greek culture (from simple family meals to lavish wedding feasts) beginning with the age of Homer and culminating with the ostentatious banquets of the Hellenistic era. 128pp, 42 color illos. Getty

Medieval Arab Cookery - $75.00
This long-awaited book contains papers by Maxime Rodinson & Charles Perry, as well as a reprint of A.J. Arberry's translation of "A Baghdad Cookery Book" [kitab al-Tibakhah, a 15th century cookbook.] Also includes Charles Perry's new translation of kitab Wasf al-At'ima al-Mu'tada. Foreword by Claudia Roden. 300pp. Prospect Books.

Medieval Cuisine of the Islamic World - $24.95

Lilia Zaouali, translated by M B DeBevoise, with a foreword by Charles Perry. This concise history, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph’s sumptuous palaces in ninth and tenth century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Zaouali brings to life Islam’s vibrant culinary heritage. She further considers cookware, utensils, aromatic substances, and condiments. The book also gathers an extensive selection of original recipes drawn from medieval culinary sources, as well as contemporary recipes that evoke the flavors of the Middle Ages. Hardcover, 238pp, 32 color illustrations. University of California Press

Medieval Cookery - $12.95
Maggie Black. Similar to the ‘Food & Drink’ series. hardcover. English Heritage

Medieval Kitchen - $18.95 Redon, Sabban, & Serventi. E. Schneider, trans. Recipes from France & Italy. 33pp notes & historical overview. Original recipes, translations, & redactions. Sources list, biblio. 200pp, pb. Univ Chicago Press.

New Food of Life - $44.95
Naimieh Batmanglij. Persian cuisine. Described by the Los Angeles Times as ‘the definitive Iranian cookbook.’ 240 classical & regional Iranian recipes, 120 color photos. Discusses various festivals, ceremonies, & celebrations, and the foods and menus associated with them. Hardcover, 440pp, sources. Mage Publications

On the Observance of Foods - $24

Anthimus, translated by Mark Grant. Anthimus was a Greek doctor condemned to exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6^th century. In the course of his life in Ravenna he was sent as ambassador to the King of the Franks, and wrote a letter about foods: which were good or bad for you and, sometimes, how to prepare them. This is one of the very earliest ‘cookbooks’ we have. Translated, with general historical introduction, and cross-references to classical medical treatises, the literature of classical cookery, and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. Pb, 142pp, index, facing Latin and English. Prospect Books

Open-Hearth Cookbook: recapturing the flavor of Early America - $15.00

Suzanne Goldenson & Doris Simpson.  The authors combine their talents to show us techniques for open-hearth roasting, baking, broiling, & frying. Sample recipes cover a full range of dishes. The authors emphasize the appliances & techniques that make this cooking realistic in today’s homes where the fireplace is not in the kitchen. List of sources, biblio, index, b/w illus. 176pp, Pb. Alan C Hood & Co

Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro Cuoco- $95.00

Translated with commentary by Terrence Scully. Bartolomeo Scappi, cook for several cardinals and two popes, compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils. This book presents more than 1,000 recipes, menus that comprise up to 100 dishes, and commentary on a cook’s responsibilities. Scully presents the first English translation of this work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society. University of Toronto Press

Pleyn Delit - $19.95 Constance B Hieatt, Brenda M. Hosington, & Sharon Butler. Revised Second Edition. 192p, over 100 recipes. Excellent, clear recipes. New material includes recipes from Arabia, Catalonia, & Italy. Pb. Univ Toronto Press.

Silk Road Cooking; a vegetarian journey - $35.00
Najmieh Batmanglij. 150 delicious vegetarian dishes, all of which have their origins along the ancient Silk Road. 270 color illos, Intro, glossary, sources list. 230pp, pb. Mage Publications

Soup for the Qan -  Out of Print. Might be reprinted – maybe…

Paul Buell & Eugene Anderson. This massive tome contains a full facsimile and English translation of the noted Chinese dietary manual of the Mongol era, dated 1330. Extensive historical & cultural analysis, discussion of the influence of Turks, Islamic sources, & the influence of the steppe culture is followed by notes on weights & measures. Appendices include an impressive biblio & index. Amazingly clear period pictures of various foodstuffs illustrate the text. HC, 715pp, autographed. Keegan Paul

Sugar Plums & Sherbets - $24.95
Laura Mason’s renowned history of sweets in England now available in paper. Of particular interest to Scadians are the chapters on sugar boiling (including a table of sugar names and tests for various boiling heights), confits and sugar plate, as well as food colourings. Each chapter contains clear recipes for a number of the sweets discussed therein. Paper, 250pp. B/w contemporary illos, modern sketches. Appendix includes glossary of ingredients, equipment, pulling sugar, more. Notes on each chapter, excellent biblio & index. Prospect Books

Take 1000 Eggs or More - $24.95 Cindy Renfrow. An excellent source for both the beginning medieval cook and the experienced redactor. Volume One contains original recipes followed by plain text modern English translations. Facing pages contain clear, usable modern recipes and comments. Volume Two contains over 400 original period recipes and straight English translations, but no reworkings. Also includes period feast menus, a brief discussion of redaction, a glossary of phrases, bibliography, and index. Vol One: 275pp, Vol Two: 600pp. pb. Perfect-bound. Sold as a set only.

Take 1000 Eggs, Volume ONE - $12.00

Cindy Renfrow. Several boxes of the earlier, spiral-bound incarnation of this title have come to light. This volume has the redacted recipes! Cindy Renfrow.

A Taste of Ancient Rome - $22.50 Ilaria Giacosa, trans A Herklotz. Draws on Apicius, Cato, Martial, Petronius, Juvenal, & others, to recreate a 2,000-yr old cuisine. Each recipe includes original (Latin & English) & modern rendering. 224p, 19 color & 13 bw illus, pb. University/Chicago.

Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice - $16.00

Michael Krondl. In the author’s words, this is a ‘foodie history of the spice trade, focusing in on the three great spice emporia of Venice, Lisbon, and Amsterdam, that largely controlled the European trade between 1300 and 1700. The book documents plenty of spice-laced meals…but also some surprising facts. Suffice it to say that researching the subject was both a gustatory and an intellectual treat. The result, I think, is a pretty book and an entertaining read.’ pb. Virtual footnotes available. Ballantine Books.

A Taste of Persia: An Introduction to Persian Cooking - $19.95
Najmieh K. Batmanglij
Presents a multi-textured tapestry of authentic Persian recipes illuminated by historic, sociological, and personal anecdotes. The recipes have been adapted for today’s cook, and some highlight "modern" ingredients unknown to the ancients. Among these, for example, are the green beans and tomatoes that came to Iran from the New World. Nonetheless, despite this modernity, certain threads unique to traditional Persian cookery can picked out in the recipes. Among these: the use of such fragrant spices as cinnamon, saffron, and mint; the copious use of yogurt to enhance stews, sauces, and dips; the development of the elaborate rice dishes – redolent with the aroma of herbs, spices, and fruit – that are the crown of Persian cuisine; and the introduction of such colorful and flavorful fruits as pomegranates, barberries, and Seville oranges into recipes where the Western cook might consider their use… unusual, to say the least. The author gives clear, step-by-step instructions for 100 recipes that introduce the reader to the distinctive qualities of this ancient cuisine. Her bright, sprightly language will appeal equally to the history buff, the serious cook, and the avid cookbook reader. Sixty color photographs of mouth-watering dishes are guaranteed to pique the appetite of the most jaded epicure. Appendices include a dictionary of Persian cooking and ingredients; cooking equivalents for US, UK, and metric measurements; and a resource guide to Persian restaurants and groceries in the US and Canada. Historic introduction. Index. 176 pp, trade pb.
Mage Publishers

Tastes of Anglo-Saxon England - $9.95
Mary Savelli. A carefully researched compendium of recipes from Early Medieval Britain, each complemented with historical and source information. General information about drinks & cooking techniques, followed by 46 recipes. 80pp, paper. Anglo-Saxon Books.

Tea and Chinese Culture - $19.95

Ling Wang. Offers a fascinating assessment of the historical and cultural significance of Chinese tea. Beginning with prehistory, where tea was seen as a medicinal miracle in legendary times, Wang shows how tea made the transformation from medicinal herb to favored drink of everyday Chinese in all walks of life. Tr pb, 183pp, many color illos & historical sketches, appendix of famous teas. Books from China

Traveling Dysshes (2^nd Edition) : Or, Foods for Wars, Peace, and Potlucks – Temporarily Out of Stock
Siobhan Medhbh O’Roarke and Cordelia Toser.Presents an engaging glimpse of medieval cookery, with recipes that do, indeed, "travel" well. Food tables enable the beginning chef to wend his/her way through the labyrinth of "acceptable" period ingredients. "No cook" and "minimal cook" food recommendations are provided for the novice. Recipes include soups, sauces, savory pies, poultry, meats, vegetables, deserts, etc. The recipes are translated from original medieval and renaissance sources; the original text, date, and place of origin are included, along with the translator’s name. Many of the recipes use ingredients and spices commonly available today; in addition, a list of acceptable substitutes is provided. Sample menus, extensive annotated bibliography, resource list, notes, index, woodcuts and line drawings. 167 pp, wirebound pb with laminated covers. Elfhill Press.

Tudor Cookery - $12.95
Peter Brears. Similar to the excellent ‘Food & Drink in Britain series. hardcover. English Heritage

Viandier of Taillevent  - $31.00

Terence Scully, editor.  Originally published in 1988, and happily again available, this volume contains all four extant manuscripts of this text.  Texts of the 220 recipes are presented both in the original French and in English translation. Includes glossary and bibliography. Selected recipes have been adapted for modern use & arranged in menus for six. Hc, 361 pp.  Univ Ottawa

Vivendier - $22.95

Trans T Scully. When he discovered it in a German library, this text had been dismissed as another version of Taillievent.  However, it is not!  Although there is some overlap, it is primarily a new source.  It is an exciting addition to our field.  Pb. Prospect Books

Wild Fermentation: The flavor, nutrition, and craft of live-culture foods - $25.00

Sandor Ellix Katz. Despite its somewhat didactic tone, this is an excellent guide to the making of fermented foods.  It is global in scope, including yogurt, tempeh, and injira among its recipe offerings. Beginning with extensive material dedicated to the health benefits of fermented foods, the phenomenon of fermentation, and the undesirability of sterilized, uniform, mass produced food, the author continues with chapters on vegetable ferments, bean ferments, dairy and vegan substitute ferments, breads and pancakes, grain porridges and beverages, wines (including mead, cider, and ginger beet), beers, and vinegars. A final chapter considers fermentation in the cycles of life, soil fertility, and social change.  130 pages of recipes & instructions, 6p biblio, thorough notes and index. Tr pb, 187 pp, illus with black & white pen sketches. Chelsea Green

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