Cookbook Collection: Volume II

Table of Contents

 

An Anonymous Andalusian Cookbook of the Thirteenth Century A-1

A translation by Charles Perry of the Arabic edition of Ambrosio Huici Miranda with the assistance of an English translation by Elise Fleming, Stephen Bloch, Habib ibn al-Andalusi and Janet Hinson of the Spanish translation by Ambrosio Huici Miranda.

 

Daz Buoch von Guoter Spise (between 1345 and 1354) B-1

Translated by Alia Atlas

 

Le Viandier de Taillevent (14th c.) Tv-1

A partial translation by Elizabeth Bennett.

 

Traité de Cuisine (c. 1300) T-1

La Biblothèque Nationale, fonds latin, 7131, translated by Janet Hinson.

 

Le Menagier De Paris (Goodman of Paris, c. 1395) M-1

Translated by Janet Hinson.

 

Du Fait de Cuisine (1420). F-1

by Master Chiquart, Chief Cook to the Duke of Savoy. Translated by Elizabeth Cook from a manuscript edited by Terence Scully, Vallesia v. 40, pp. 101-231, 1985.

 

Libro de guisados(1529) G-1

Translated by Robin Carroll-Mann

 

Das Kochbuch der Sabina Welserin S-1

Translated by Valoise Armstrong

 

Miscellaneous Odds and Ends, containing:

 

Three recipes from a 12th century manuscript of Misc-1

Mappae Clavicula, translated by Cyril Stanley Smith and John G. Hawthorne, Transactions of the American Philosophical Society New Series, Volume 64, part 4 (1974).

 

Some Recipes translated from the Arabic by Charles Misc-1

Perry, including Badinjan Muhassa (10th c.), Salsah and Byzantine Murri. (13th c.).

A Sixteenth Century Beer Recipe, from Harrison's Misc-4

preface to Hollinshed's Chronicles (1587), quoted in The Curiosities of Ale and Beer.

 

Note: Two cookbooks included in some previous editions have been removed from this one, due to concern with possible copyright problems involving retranslations. I hope to include them in future editions, after those problems have been resolved.

D.D.F.


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