Bibliography - Food ClassesArano, Luisa Cogliati The Medieval Health Handbook. George Braziller, Inc, New York, USA, 1976 ISBN 0-8076-1277-4 Greco, Gina L. and Rose, Christine M. The Good Wife's Guide Cornell University Press, Ithica, New York, USA, 2009 ISBN 978-0-8014-7474-3 Hieatt, Constance B and Butler, Sharon Pleyn Delit- Medieval Cookery for Modern Cooks University of Toronto Press, Canada 1987 ISBN 0-8020-6366-7 Hieatt, Constance B and Butler, Sharon and Hosington, Brenda Pleyn Delit- Medieval Cookery for Modern Cooks- Second Edition University of Toronto Press, Canada 1997 ISBN 0-8020-7632-7 Matterer, James L. A Boke of Gode Cookery Volume 1 Business Alternatives, Inc, Pittsburgh, PA 2005 Prescott, James (Translator) Le Viandier de Taillevent- 14th Century Cookery. Alfarhaugr Publishing Society, Eugene Oregon 1989 ISBN 0-9623719-0-4 Redon, Odile and Sabban, Francoise and Serventi, Silvano The Medieval Kitchen- Recipes from France and Italy. Universtiy of Chicago Press 1998 ISBN 0-226-70685-0 Renfrow, Cindy Take a Thousand Eggs or More- a Collection of 15th century Recipes. Two volume set. Self published, 1993 ISBN 0-9628598-0-X Renfrow, Cindy and Fleming, Elise. The Colourful Cook. Complete Anachronist #109 Society for Creative Anachronism, Milpitas, California USA. 2000 Rousseau, Anne-Marie, French Food in the Renaissance: A survey of Recipes from the 4th to the 17th centuries. Complete Anachronist #102 Society for Creative Anachronism, Milpitas, California USA. 1999 Scully, Terrance The Art of Cookery in the Middle Ages. The Boydell Press, Woodbridge UK. 1995 ISBN 0-85115-30-1 Savelli, Mary. Tastes of Anglo Saxon England Anglo Saxon books, Norfolk, England 2002 ISBN 1-898281-28-9 Whiteman, Robin Brother Cadfael's Herb Garden Little Brown and Company, Toronto, Canada, 1997 ISBN 0-8212-2387-9 |