A Temperance of Cooks

Andalusian (13^th century): Perry, Charles trans. An Anonymous Andalusian Cookbook of the Thirteenth Century. Translation of the Arabic edition of Ambrosio Huici Miranda with the assistance of an English translation by Elise Fleming, Stephen Bloch, Habib ibn al-Andalusi and Janet Hinson of the Spanish translation by Ambrosio Huici Miranda.

Libellus (1300s): Grewe, Rudolf, and Constance B. Hieatt. Libellus de Arte Coquinaria : An Early Northern Cookery Book. Ithaca: M R T S, 2001. ISBN 0-86698-264-7.

Curye I-V (14^th century): Hieatt, Constance B., and Sharon Butler, eds. Curye on Inglysch (Middle English Recipes). Washington D.C.: Early English Text Society (E E T S), 1985. ISBN 0-19-722409-1.

Libro di cucina (14^th century): Frati, Ludovico ed. Smithstad, Louise trans. Libro di cucina / Libro per cuoco. Self-published, 2005.

Guter Spise: (1350s) Adamson, Melitta Weiss. Daz buch von guter spise (The Book of Good Food). Vienna: Medium Aevum Quotidianum, 2004. ISBN 3-90-1094-12-1.

Sent Sovi: (late 14^th century): Santanach, Joan ed. Trans. Robin Vogelzang. The Book of Sent Soví: Medieval recipes from Catalonia. New York: Tamesis Books, 2008. ISBN 978-1-85566-164-6.

Menagier: (1390s) Power, Eileen, trans. The Goodman of Paris. Avon: The Folio Society, 1992. Reprint of the original edition of 1928.

Chiquart: (1420s) Scully, Terence, ed. Chiquart's 'On Cookery': A Fifteenth-Century Savoyard Culinary Treatise. Grand Rapids: Peter Lang, Incorporated, 1986. ISBN 0-8204-0352-0.

Martino: (1450s) Ballerini, Luigi, and Maestro Martino of Como. The Art of Cooking: the First Modern Cookery Book. Trans. Jeremy Parzen. New York: University of California P, 2003. ISBN 0-520-23271-2.

Rawlinson (1450s): Bodleian MS Rawlinson D 1222. Hieatt, Constance B. A Gathering of Medieval English Recipes. Turnhout: Brepols, 2008. Print. ISBN 978-2-503-52898-4.

Ambras (1451): Birkham, Helmut. "Some Remarks on Medieval Cooking", in Food in the Middle Ages, Melitta Weiss Adamson, ed. Garland Publishing, 1995.

Cuoco Napoletano (late 15^th century):Scully, Terence. Cuoco Napoletano: The Neapolitan Recipe Collection. New York: University of Michigan P, 2000. ISBN 0-472-10972-3.

Platina (1475): Milham, Mary Ella, ed. Platina: On Right Pleasure and Good Health. Ithaca: M R T S, 1998. ISBN 0-86698-208-6.

Harleian / Laud (15^th century): Austin, Thomas, ed. Two Fifteenth-Century Cookery-Books. London: Oxford University Press, for the Early English Text Society, 1996. Reprint of the original edition of 1888.

Nola (1529): de Nola, Ruperto. Vincent Cuenca, trans. Libro de Cozina. Self-published, 2001.

Livre Fort Excellent (1542): Livre Fort Excellent. Lyons, 1542. Transcribed and translated by Ariane Helou, 2009.

Newe (1557): Parker, Margaret, Anne Ahmed, and Cambridge Staff Corpus Christi College. A Proper Newe Booke of Cokerye: Margaret Parker's Cookery Book. New York: Corpus Christi College, Oxford, 2002. ISBN 0-9504261-3-X.

Opera (1570): Scully, Terence ed. The Opera of Bartolomeo Scappi (1570). London: University of Toronto Press, 2008. ISBN 978-0-8010-9624-1.

Handmaide (1588): Peachey, Stuart, ed. The Good Huswifes Handmaide for the Kitchin. New York: Stuart P, 1992. ISBN 1-85804-003-5.

Iewell (1596): Dawson, Thomas, and Maggie Black. The Good Housewife's Jewel (1596). New York: Southover P, 1996. ISBN 1-870962-12-5.

Fettiplace (1604): Spurling, Hilary. Elinor Fettiplace's Receipt Book. London: Penguin Books, 1986. ISBN 0-670-81592-6.

Casteau (1604): de Casteau, Lancelot; James Prescott et al, trans. Ouverture de Cuisine. Self-published, 2003.

Markham (1615): Markham, Gervase. Ed. Michael R. Best. The English Housewife. New York: McGill-Queen's UP, 1986. ISBN 0-7735-0582-2.