The table below lists the bibliography of sources from Ancient Rome and from Italy, 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.
| Region | Source | MCG comments, or from others (cited) |
|---|---|---|
| Italy | Da Vinci’s Kitchen: A Secret History of Italian Cuisine. Dave DeWitt. 214 pages. . BenBella Books, 2006. ISBN 1933771070 | |
| Italy | Platina’s on Right Pleasure and Good Health: A Critical Abridgement and Translation of De Honesta Voluptate Et Valetudine. Platina, Author. Mary Ella Milham, Translator. 220 pages. English translation. Pegasus Press, 1999. ISBN 1889818127 | |
| Italy | Renaissance Recipes: Painters and Food. Gillian Riley. 96 pages. . Pomegranate Artbooks 1993. ISBN 1566405777 | |
| Italy | Tastes and Temptations: Food and Art in Renaissance Italy. John Varriano. 280 pages. 1st edition. University of California Press, 2009. ISBN 520259041 | There are no recipes in this book. The pictures are good. |
| Italy | The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería. Francisco Martinez Montiño. Carolyn A. Nadeau, Translator. 760 pages. Bilingual. University of Toronto Press, 2023. ISBN 1487549377 | Bilingual edition of Arte de cocina. |
| Italy | The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture) Recipes of Maestro Martino of Como, 15th century. Luigi Ballerini, Editor. Jeremy Parzen, Translator. 272 pages. 1st edition. University of California Press, 2004. ISBN 520232712 | Maestro Martino of Como is an important source of knowledge of Italian cuisine of his region before 1600. |
| Italy | The Heritage of Italian Cooking. Lorenza De’Medici. 256 pages. 1st American edition. Random House, 1990. ISBN 394588762 | There are some original text recipes, but mostly this is a modern cookbook. |
| Italy | The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Peter Scully. 264 pages. . University of Michigan Press, 2000. ISBN 472109723 | Scappi is an important source of knowledge of Italian cuisine of his region before 1600. |
| Italy | The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library). Terence Scully, author/translator. 787 pages. . University of Toronto Press, Scholarly Publishing Division, 2008. ISBN 9781442611481 | Scappi’s original recipes in Italian and translations in English. |
| Italy | The Oxford Companion to Italian Food. Gillian Riley. 672 pages. . Oxford University Press, 2007. ISBN 198606176 | This book has no recipes, lots of general information. |
Showing 1 to 10 of 19 entries