Library

I am a bit of a cookbook nut, I own 400+, but below is a list of what I consider to be my historical cookery collection.

COOKBOOKS

  • A Baghdad Cookery Book, Charles Perry.
  • A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews, David M. Gitlitz and Linda Kay Davidson, 1999. The contents of this book come mainly from non-cookbook sources from the late 15th century through the 17th century, or thereabouts.
  • A Plain Cookery Book for the Working Class, Charles Elme Francatelli, 1852.  E-book.
  • A Queen’s Delight or The Art of Preserving, Conserving and Candying, Anonymous, 1671. E-book.
  • A Sip Through Time: A Collection of Old Brewing Recipes, Cindy Renfrow, 1995.
  • American Cookery, Amelia Simmons, 1796 (second edition). My copy is a facsimile.
  • Best of the BAKE-OFF Collection, 1959.  This is a Pillsbury Bake Off book and probably the latest I consider “historical cookery” at this point.
  • Celtic Folklore Cooking, Joanne Asala, 2001.
  • De Re Coquinaria, Apicius, antiquity. Latin and English.  E-book
  • Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D. Eleanor Scully and Terrence Scully, 2002.
  • English Housewifery Exemplified, Elizabeth Moxon, 1764.  E-book.
  • Fabulous Feasts: Medieval Cookery and Ceremony, Madeleine Pelner Cosman, 1976.  Only about a quarter of the book is recipes but I felt it belong here anyway.
  • Foods That Will Win the War and How to Cook Them, C. Houston Goudiss and Alberta M. Goudiss, 1918.  E-book.
  • From the Land of Figs and Olives, Habeeb Salloum and James Peters, 1995.  This is not strictly a historical cookbook but it’s generally accepted within SCA cooks as acceptable sources so I’ve included it here.
  • Good Housekeeping’s Cookery Compendium, 1952.
  • La Varenne’s Cookery: The French Cook; The French Pastry Chef; The French Confectioner, Terrence Scully, 2006.  This is a translation of three large bodies of work by Francoise Pierre, also known as La Varenne, from the 17th century.
  • Martha Washington’s Booke of Cookery and Booke of Sweatmeats, Karen Hess, 1996.  This book is a compilation of a manuscript that belonged to the Martha Washington family with recipe dating back to the Late Middle Ages and annotated by Hess.
  • Mrs. Beeton’s Household Management, Isabella Beeton, 1859-1851.  This is a modern paperback copy.
  • Mrs. Mary Eale’s Receipts, Mary Eale Confectioner to her late Majesty Queen Anne, 1733. E-book.
  • Mrs. Rorer’s Cook Book, Mrs. S T Roger, 1886. My book is actually an original edition. It’s in good shape, except for some spine separation in the first few pages.
  • Old Cookery Books and Ancient Cuisine, W. Carew Hazlitt, 1902. E-book.
  • Pleyn Delit: Medieval Cookery for Modern Cooks, Constance B. Hieatt et. al, 1996.
  • Seven Centuries of English Cooking, Maxime de la Falaise, 1973.
  • Take a Thousand Eggs or More, Cindy Renfrow, 1997.  There two volumes; the first contains medieval recipes with modern redactions, the second does not have redacted recipes.  The contents come, more or less, from a collection of recipes known as “Two Fifteenth-Century Cookery Books.”
  • The Accomplisht Cook, Robert May, 1685.  E-book.
  • The American History Cookbook For Students, Mark H. Zanger, 2003.
  • The Art of Confectionary Shewing the Various Methods of Preserving all Sorts of Fruits, Dry and Liquid, Edward Lambert, 1761. E-book.
  • The Art of Cookery Made Plain and Easy, Hannah Glasse, 1745 and revised with additions in 1796.  My copy is a 1994 reprint of the 1796 edition.
  • The Closet of Sir Kenelm Digby Knight Opened, Kenelme Digby, 1669. This is a reprint of a 1910 edition.
  • The Compleat Cook, W. M., 1658.  E-book.
  • The Constance Spry Cookery Book, Constance Spry, 1956.
  • The Curry Cook’s Assistant, Daniel Santiagoe, 1887.  E-book.
  • The First American Cookbook: A Facsimile of “American Cookery” 1796 by Amelia Simmons, 1958.  See “American Cookery” above, it’s a repeat of that.
  • The Forme of Cury: A Roll of Ancient English Cookery Compiled about AD 1390, Master-Cooks of King Richard II, Translated by Samuel Pegg circa 1780.  E-book.
  • The French Cook, Francoise Pierre La Varenne, 1653. This is a modern copy of the first English edition as translated by I.D.G (whoever that is) in 1653, with an introduction by Philip and Mary Hyman.  Since this book by La Varenne is included in Scully’s La Varenne’s Cookery, I’ve thought of getting rid of it but I’ve kept it because they are different translations.
  • The Goodman of Paris (Le Menagier de Paris), translated by Eileen Powers.  This is a translation of a 1393 manuscript.  It is not all about food but it does have a section on cookery.
  • The Medieval Kitchen: Recipes from France and Italy, Odile Redon, Francoise Sabban, and Silvano Serventi, 1998.
  • The Perfect Hostess Cook Book, Mildred O Knopf, 1955.
  • The Queen-Like Closet or Rich Cabinet, Hannah Wolley, 2nd edition 1672. E-book
  • The Suffrage Cook Book, complied by Mrs. L.O. Kleber, 1915.  E-book.
  • The Virginia Housewife or Methodical Cook, Mary Randolph, 1860. This copy of a facsimile of the original edition.
  • The Whitehouse Cookbook, FL Gillette, and Hugo Ziemann, 1887.  E-book.
  • To the King’s Taste, Lorna J. Sass, 1975.  The content of this book comes mainly from Forme of Cury, 14th century.

 

ON LOAN FROM THE UNIVERSITY LIBRARY (Sadly, now returned to library as I left that institution. I’m keeping the list for my records)

  • A Taste of Ancient Rome, Ilaria Gozzini Giacosa, 1994.
  • A Second Handbook of Anglo-Saxon Food and Drink: Production and Distribution, Anne Hagen, 1995.
  • Chiquart’s On Cookery: A Fifteenth-Century Savoyard Culinary Treatise, edited and translated by Terrence Scully, 1986.
  • Curye on Inglysch: English Culinary Manuscript of the Fourteenth Century (including the Forme of Cury), edited by Constance B. Hieatt and Sharon Butler.
  • Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past, Maria Dembinska, 1999.
  • Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes, Lilia Zaouali, 2007.
  • The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook, Anne Willan, 2012.
  • The Neapolitan Recipe Collection: Cuoco Napoletano, English translation of the 15th century manuscript done by Terrence Scully.
  • The Opera of Bartolomeo Scappi (1570): l’arte et prudenza d’un maestro cuoco, translated by Terrence Scully.
  • The Williamsburg Art of Cookery, or Accomplish’d Gentlewoman’s Companion, Hellen Bullock, 1938.
  • Writing Food History: A Global Perspective, Peter Scholliers and Kyri Claflin, 2012.
%d bloggers like this: