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books tagged “medieval cooking”
English
- All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen Mennell
Softcover, Univ of Illinois Pr, ISBN 0252064909 (0-252-06490-9)More editions of All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present:
- All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present: Softcover, Blackwell Pub, ISBN 0631156380 (0-631-15638-0)
- All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present: Hardcover, Blackwell Pub, ISBN 0631132449 (0-631-13244-9)
- Anglo-Saxon Appetites: Food and Drink and Their Consumption in Old English and Related Literature
by Hugh Magennis
Hardcover, Intl Specialized Book Service Inc, ISBN 1851823824 (1-85182-382-4) -
Apicius Cookery and Dining in Imperial Rome
by Joseph Dommers Vehling
Softcover, Dover Pubns, ISBN 0486235637 (0-486-23563-7) - The Art of Cookery in the Middle Ages
by Terence Scully
Softcover, Boydell & Brewer Inc, ISBN 0851154301 (0-85115-430-1)More editions of The Art of Cookery in the Middle Ages:
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The Art of Cooking: The First Modern Cookery Book
by Maestro Martino, Stefania Barzini, Luigi Ballerini, Jeremy Parzen
Hardcover, Univ of California Pr, ISBN 0520232712 (0-520-23271-2) - A Baghdad Cookery Book: The Book of Dishes (Kitab al-Tabikh)
by Muhammad Ibn Al-h Al-baghdadi
Softcover, Prospect Books, ISBN 1903018420 (1-903018-42-0) - Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquet
by Anne Wilson, Peter Brears
Hardcover, Columbia Univ Pr, ISBN 0852246390 (0-85224-639-0)More editions of Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquet:
- British Museum Cookbook
by Michelle Berriedale-Johnson
Hardcover, Abbeville Press, Incorporated, ISBN 1558593675 (1-55859-367-5)More editions of British Museum Cookbook:
- The Closet of the Eminently Learned Sir Kenelm Digby, Kt., Opened, 1669
by Peter Davidson, Kenelm Digby
Hardcover, David Brown Book Co, ISBN 0907325769 (0-907325-76-9) - Curye on Inglysch
by Constance B. Hieatt
Hardcover, Boydell & Brewer Inc, ISBN 0197224091 (0-19-722409-1) - Dining With William Shakespeare
by Madge Lorwin
Hardcover, Simon & Schuster, ISBN 0689107315 (0-689-10731-5) - The Domostroi: Rules for Russian Households in the Time of Ivan the Terrible
by Carolyn Johnston Pouncy
Softcover, Cornell Univ Pr, ISBN 0801496896 (0-8014-9689-6)More editions of The Domostroi: Rules for Russian Households in the Time of Ivan the Terrible:
- Early French Cookery: Sources, History, Original Recipes and Modern Adaptations
by Terence Scully, D. Eleanor Scully
Softcover, Univ of Michigan Pr, ISBN 0472088777 (0-472-08877-7)More editions of Early French Cookery: Sources, History, Original Recipes and Modern Adaptations:
- The Elixirs of Nostradamus: Nostradamus' Original Recipes for Elixirs, Scented Water, Beauty Potions and Sweetmeats
by Nostradamus, Knut Boeser
Hardcover, Moyer Bell Ltd, ISBN 1559211555 (1-55921-155-5) - The English Housewife
by Gervase Markham, Michael R. Best
Hardcover, McGill Queens Univ Pr, ISBN 0773505822 (0-7735-0582-2) -
The English Housewife : Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman
by Gervase Markham
Softcover, McGill-Queen's University Press, ISBN 0773511032 (0-7735-1103-2) - Fabulous Feasts: Medieval Cookery and Ceremony
by Madeleine Pelner Cosman
Softcover, W W Norton & Co Inc, ISBN 080760898X (0-8076-0898-X)More editions of Fabulous Feasts: Medieval Cookery and Ceremony:
- Fast and Feast: Food in Medieval Society
by Bridget Ann Henisch
Softcover, Pennsylvania State Univ Pr, ISBN 027100424X (0-271-00424-X)More editions of Fast and Feast: Food in Medieval Society:
- Food: An Oxford Anthology
by Brigid Allen
Softcover, Oxford Univ Pr, ISBN 0192825046 (0-19-282504-6)More editions of Food: An Oxford Anthology:
- Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
by Maria Dembinska, William Woys Weaver, Magdalena Thomas
Hardcover, Univ of Pennsylvania Pr, ISBN 0812232240 (0-8122-3224-0) - The Good Housewife's Jewel (1596)
by Thomas Dawson, Maggie Black
Hardcover, Equinox Publishing Limited, ISBN 1870962125 (1-870962-12-5) - The Good Housewife's Jewel and the Second Part of the Good Housewife's Jewel
by Thomas Dawson
Hardcover, Walter J Johnson, ISBN 9022108651 (90-221-0865-1) - The Goodman of Paris : A Treatise on Moral and Domestic Economy by a Citizen of Paris, C. 1393
by Eileen Power
Softcover, Boydell & Brewer, Incorporated, ISBN 1843832224 (1-84383-222-4) -
A Handbook of Anglo-Saxon Food: Processing and Consumption
by Ann Hagen
Softcover, Anglo-Saxon Books, ISBN 0951620983 (0-9516209-8-3) - Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan
by Marc Cramer
Softcover, Hippocrene Books, ISBN 0781809991 (0-7818-0999-1)More editions of Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan:
- Libellus De Arte Coquinaria: An Early Northern Cookery Book
by Constance B. Hieatt, Rudolf Grewe
Hardcover, Mrts, ISBN 0866982647 (0-86698-264-7) -
Martha Washington's Booke of Cookery and Booke of Sweetmeats: Being a Family Manuscript, Curiously Copied by an Unknown Hand Sometime in the Seventeenth Century, Which Was in Her Keeping from 1749, the Time of
by Martha Washington, Karen Hess
Softcover, Columbia Univ Pr, ISBN 0231049315 (0-231-04931-5) -
Medieval Arab Cookery: Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
by Max Rodinson
Hardcover, David Brown Book Co, ISBN 0907325912 (0-907325-91-2) - The Medieval Cookbook
by Maggie Black
Hardcover, W W Norton & Co Inc, ISBN 0500015481 (0-500-01548-1) - The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Francoise Sabban, Edward Schneider, Silvano Serventi
Softcover, University of Chicago Press, ISBN 0226706850 (0-226-70685-0)More editions of The Medieval Kitchen: Recipes from France and Italy:
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The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Buhler, 19) A Critical Edition and English Translation
by Pierpont Morgan Library, Cuoco Napoletano, Terence Scully
Hardcover, Univ of Michigan Pr, ISBN 0472109723 (0-472-10972-3) -
Platina : On Right Pleasure and Good Health: A Critical Edition and Translation of De Honesta Voluptate et Valetudine
by Mary Ella Milham
Hardcover, M R T S, ISBN 0866982086 (0-86698-208-6) - Platina's on Right Pleasure and Good Health: A Critical Abridgement and Translation of De Honesta Voluptate Et Valetudine
by Mary Ella Milham, Platina
Softcover, Pegasus Pr, ISBN 1889818127 (1-889818-12-7) - Pleyn Delit: Medieval Cookery for Modern Cooks
by Constance B. Hieatt, Sharon Butler, Brenda Hosington
Softcover, Univ of Toronto Pr, ISBN 0802076327 (0-8020-7632-7)More editions of Pleyn Delit: Medieval Cookery for Modern Cooks:
- Pleyn Delit: Medieval Cookery for Modern Cooks
by Hieatt and Butler
Softcover, Univ of Toronto Pr, ISBN 0802063667 (0-8020-6366-7) - Roman Cookery: Elegant and Easy Recipes from History's First Gourmet
by John Edwards
Softcover, St Martins Pr, ISBN 0881790117 (0-88179-011-7) - The Roman Cookery of Apicius
by John Edwards
Hardcover, St Martins Pr, ISBN 0881790087 (0-88179-008-7) - Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes
by Ruth Anne Beebe
Hardcover, D. R. Godine, ISBN 0879231955 (0-87923-195-5) - Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen
by Ruth Anne Beebe, William Ingram
Softcover, David R Godine Pub, ISBN 1567921817 (1-56792-181-7) - Salt: A World History
by Mark Kurlansky
Softcover, Penguin Group USA, ISBN 0142001619 (0-14-200161-9)More editions of Salt: A World History:
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The Story of Salt
by Mark Kurlansky, S.D. Schindler
Hardcover, Putnam Pub Group, ISBN 0399239987 (0-399-23998-7) - Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery
by British Library, Cindy Renfrow
Hardcover, C. Renfrow, ISBN 096285980X (0-9628598-0-X)More editions of Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery:
- Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery: Hardcover, C. Renfrow, ISBN 0962859826 (0-9628598-2-6)
- Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 Recipes Adapted for Modern Cookery: Hardcover, C. Renfrow, ISBN 0962859842 (0-9628598-4-2)
- Tastes of Anglo-Saxon England
by Mary Savelli
Softcover, David Brown Book Co, ISBN 1898281289 (1-898281-28-9) - To the King's Taste: Richard Ii's Book of Feasts and Recipes
by Lorna J. Sass, Samuel Pegge
Hardcover, St Martins Pr, ISBN 0312807481 (0-312-80748-1) - To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking
by Lorna J. Sass
Hardcover, Metropolitan Museum of Art, ISBN 0870991337 (0-87099-133-7) - To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking
by Lorna J. Sass
Hardcover, Metropolitan Museum of Art, ISBN 0870991515 (0-87099-151-5) -
Viandier of Taillevent: An Edition of All Extant Manuscripts
by Taillevent
Hardcover, Univ of Ottawa Pr, ISBN 0776601741 (0-7766-0174-1) - The Vivendier
by Terence Scully
Softcover, David Brown Book Co, ISBN 0907325815 (0-907325-81-5)
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