England and France

The table below lists the bibliography of sources from England and France to be found on our bookshelves. Where newer editions were found in the preparation of the list, the new edition is listed. Scan the list, or Sort using the Region column, or use the Search box to find a keyword.

RegionSourceMCG comments, or from others (cited)
EnglandA Handbook of Anglo-Saxon Food. Ann Hagan. 170 pages. Anglo-Saxon Books, England, 1992 . ISBN 951620983
EnglandA Second Handbook of Anglo-Saxon Food & Drink, Production & Distribution. Ann Hagan. 409 pages. . Anglo-Saxon Books, England, 1995. ISBN 1898281122
EnglandAcetaria – A Discourse of Sallets. John Evelyn. 102 pages. . Prospect Books, London, 1982. ISBN 907325122Facsimile of a 1699 version. Whoever said that salad was a modern thing? This is a funny little book all about them. The preamble is fairly long (10 pages of dedications and five pages preface and the author is very pompous in an odd sort of way but overall we like it. It tells of each plant and all of its qualities, (e.g. hot or moist, purgative or corrective for the weak, etc.)
EnglandAn Ordinance of Pottage: An Edition of the 15th Century Culinary Recipes in Yale University’s MS Beinecke 163. Constance B. Hieatt. 239 pages. . Prospect Books, London, 1988. ISBN 907325386Contains Manuscript Beinecke 163 at Yale University. Actual 15th century MS, with modern versions.
EnglandBanquetting stuffe: The fare and social background of the Tudor and Stuart banquet (Food and society). C. Anne Wilson, editor. 159 pages. . Edinburgh University Press, 1991. ISBN 748601031
EnglandConcordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies). Constance B. Hieatt, Terry Nutter, Johnna H. Holloway. 153 pages. . ACMRS, Tempe, Arizona, 2006. ISBN 866983570
EnglandCooking & Dining in Tudor & Early Stuart England. Peter Brears. 400 pages. . Prospect Books, 2015. ISBN 1909248320
EnglandCurye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the “Forme of Cury”) (Early English Text Society/Supplementary Series). Constance B. Heiatt, Sharon Butler. 224 pages. 1st. Oxford University Press, 1985 . ISBN 197224091
EnglandDelightes for Ladies, 1609. Sir Hugh Plat, G.E. Fussel. 106 pages. 1609. Lockwood, London, 1948. ISBN noneGood glossary, list of recipes. There are other editions, printed in 1611 and 1644.
EnglandDining with William Shakespeare. Madge Lorwin. 434 pages. . Athenaeum, New York, 1976. ISBN 689107315Various 16th and 17th century recipes sorted into menus inspired by Shakespeare’s plays. Adequate recipes, and lots of really fine stuff about eating, manners, laws, and customs in Elizabethan times. Well worth it if you can find it.
EnglandEarly English Recipes: Selected from The Harleian Ms. 279 of About 1430 AD. Margaret J. Webb. 38 pages. . University Press, Cambridge, 1937, 2015. ISBN 1107586402The text used is from the first book of ‘Two fifteenth-century cookery books’, edited by Thomas Austin and published in 1888″–Preface
EnglandElinor Fettiplace’s Receipt Book. Hilary Spurling, Elinor Fettiplace. 249 pages. . Viking Penguin, New York, 1987. ISBN 670815926The recipes not clearly identified by date.
EnglandEnglish Bread and Yeast Cookery. Elizabeth David. 624 pages. . Penguin, 2001. ISBN 140299742An incredible book packed with information on the history of breadmaking, on grains, helpful hints, and breadmaking techniques. Includes several quotations from various periods with some accompanying reconstructions. The best book on this topic we’ve seen.
EnglandFood and Cooking in 16th Century Britain: History and Recipes. Peter C. D. Brears. 47 pages. . English Heritage, 1985. ISBN 1850740828
EnglandFood and Drink in Britain. C. Anne WIlson. 472 pages. . Academy Chicago Publishers, 1991. ISBN 897333640A thorough and informative survey. Well documented.
EnglandPepys at Table: Seventeenth Century Recipes for the Modern Cook. Christopher Driver, Michelle Berriedale-Johnson. 128 pages. . HarperCollins Publishers, 1984. ISBN 713524421
EnglandPleyn Delit: Medieval Cookery for Modern Cooks (Canadian University Paperbooks). Constance B. Hieatt. 172 pages. eBook. University of Toronto Press, 1996. ISBN 1442690674
EnglandSallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen. Ruth A. Beebe. 92 pages. . David R. Godine, Publisher, 2005 . ISBN 1567921817
EnglandSeven Centuries of English Cooking. Maxime De La Falaise. 256 pages. . Grove Press / Atlantic Monthly Press, 1994. ISBN 802132960Not a source of medieval recipes.
EnglandThe Art of Cookery in the Middle Ages (Studies in Anglo-Saxon History). Terence Scully. 284 pages. . BOYE6, 2005. ISBN 851154301
EnglandThe Art of Dining: A History of Cooking & Eating. Sara Paston-Williams. 348 pages. . Harry N Abrams B.V., 1994. ISBN 810919400
EnglandThe Babees Book: Manners & Meals in Olden Time (Early English Text Society Original). F. J. Furnivall. 692 pages. . D.S. Brewer, 1995. ISBN 085991819X
EnglandThe Closet of the Eminently Learned Sir Kenelm Digby, Opened. Facsimile of 1669 publication. Jane Stevenson, Peter Davidson, Editors. 294 pages. . Prospect Books, 1997. ISBN 907325769Includes brief glossary, and an index of the recipes. Includes a list of the herbs, spices, fruits, and liquors referred to in the source. Several recipes for mead, metheglin, ale, and wine. Of Cookery section includes Pottages, cream-based dishes, puddings, roasts, etc. Great source for late-period English food.
EnglandThe Dinner Book of the London Drapery Company, 1564-1602. Sarah A Milne, Editor. 260 pages. . London Record Society, 2019. ISBN 900952601Accounts of ceremonial dinners given by the Drapers’ Company shed extraordinary light on the menus served, the numbers of guests, and the employees. (Google Books)
EnglandTo the King’s Taste: Richard II’s Book of Feasts and Recipes Adapted for Modern Cooking. Lorna J. Sass. 144 pages. . The Metropolitan Museum Of Art, 1975. ISBN 870991337A great book for beginning cooks.
EnglandTo the Queen’s Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking. Lorna J Sass. 135 pages. . Metropolitan Museum of Art, 1976. ISBN 870991515A great book for beginning cooks.
EnglandLost Country Life. Dorothy Hartley. 374 pages. . Pantheon Books, 1981. ISBN 394748387Not a medieval cookery book, a discussion of seasonal farm life – much harkens back to medieval cycle of the year, crops and methods.
FranceA Medieval Home Companion. Tania Bayard. 144 pages. . HarpPeren, 1992. ISBN 006092182X
FranceArranging the Meal: A History of Table Service in France (Volume 19) (California Studies in Food and Culture). Jean-Louis Flandrin. 229 pages. . University of California Press, 2007. ISBN 520238850
FranceCatholic Fasting in France: From the Franks to the Eighteenth Century. Pierre Jean-Baptiste, Le Grand D’Aussy. 40 pages. . CreateSpace Independent Publishing Platform, 2014. ISBN 1499249292
FranceDu fait de cuisine / On Cookery of Master Chiquart (1420): “Aucune science de l’art de cuysinerie et de cuysine” (Volume 354) (Medieval and Renaissance Texts and Studies). Terence Scully, Translator. 328 pages. Bilingual. ACMRS Press, 2010. ISBN 086698402X
FranceSavoring the Past: The French Kitchen And Table from 1300 to 1789. Barbara Ketcham Wheaton. 368 pages. . Scribner, 1996. ISBN 684815664
FranceThe Elixirs of Nostradamus: Nostradamus’ Original Recipes for Elixirs, Scented Water, Beauty Potions and Sweetmeats. Knut Boeser, Editor. 162 pages. . Moyer Bell Ltd, 1996 . ISBN 1559211555
FranceThe Heritage of French Cooking. The Scotto Sisters and Annie Hubert-Bare. 256 pages. . Random House, New York, 1991. ISBN 679404783Big coffee table cookbook. A few period recipes scattered throughout the book.
FranceThe Viandier of Taillevent: An edition of all extant manuscripts. Terrence Scully, Translator. 270 pages. . University of Ottawa Press, 1988. ISBN 9780776601748
FranceLa Varenne’s Cookery. François Pierre de La Varenne. Terrence Scully, Translator. 626 pages. . Prospect Books, 2005. ISBN 1903018412

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