APRIL 2007:

Medieval Herbals: The Illustrative Traditions
(British Library Studies in Medieval Culture)

by Minta Collins


Gode Cookery Table of Contents


A Word from the Cook


A Boke of Gode Cookery

Medieval Recipe Translations

Gentyll manly Cokere

A Renaissance Cookery Book

Recipes from A Newe Boke of Olde Cokery

Incredible Foods, Solteties, & Entremets

Illusion Foods

Byzantine Recipes

The Historical Cookery Page

17th Century English Recipes

Modern Recipes for Beginners

All Gode Cookery Recipes

Glossary of Medieval Cooking Terms


A Chaucerian Cookery

Regimen Sanitatis Salernitanum

How to Cook  Medieval

Messe it Forth

An Elizabethan Dinner Conversation

The Cockentrice - A Ryal Mete

Coqz Heaumez - A Helmeted Cock

Medieval Gingerbread

In the Pursuit of Venison

The Kitchen of Mirth


Gode Cookery's Latest Feast

Feasts Within the SCA

Alabama Renaissance Faire


A Feast For The Eyes

Tacuinum Sanitatis


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The Merchants Page

Boke of Gode Links

Gode Cookery Selected Site of the Month

Gode Cookery Awards and Site Reviews

Gode Cookery Discussion Group


The Gode Boke Ring

The Medieval & Renaissance Cookery Webring

Gode Cookery Bibliography


A Boke of Gode Cookery

Medieval Recipe Translations

Gentyll manly Cokere

A Renaissance Cookery Book

Recipes from A Newe Boke of Olde Cokery

Incredible Foods, Solteties, & Entremets

Illusion Foods

Byzantine Recipes

The Historical Cookery Page

17th Century English Recipes

Modern Recipes for Beginner

A Chaucerian Cookery

The Cockentrice - A Ryal Mete

Coqz Heaumez - A Helmeted Cock

Medieval Gingerbread

Feasts Within the SCA

Alabama Renaissance Faire

All Gode Cookery Recipes

Gode Cookery Table of Contents

Gode Cookery

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In association with, A Boke of Gode Cookery is able to present for sale some of the finest medieval & Renaissance cookery & food books that are in print today.

Regular visitors to Gode Cookery will recognize many of these titles from our frequent reference source acknowledgments & the Gode Cookery Bibliography; the works of Terence Scully, Constance Heiatt, P. W. Hammond, et al., have been instrumental in creating Gode Cookery, and we are happy to be able to offer them to our readers.

Your support of Gode Cookery through the purchase of any of these excellent books is very much appreciated!


We are proud to announce the publication of our first cookbook!

A Boke of Gode Cookery, Volume 1
by James L. Matterer; edited by Tammy Crawford

100 authentic medieval & Renaissance recipes from Gode Cookery, many newly adapted & revised especially for this publication. Each recipe contains the original documented receipt accompanied by our translation and a modern redaction, along with notes and cooking tips.

A Boke of Gode Cookery, Volume 1 also features additional authentic recipes from members of the Gode Cookery Catering Company - þe Companie of Gode Cooks.

140 pp., spiral-bound, laminated cover. Priced at $25.00. Available
by mail order through the Gode Cookery website.

A Boke of Gode Cookery, Vol. 1

$25.00 + $5.00 S & H

Please see our Cookbook Page for more & complete information, including our first book review!

Our Current Featured Titles
Click on any title for more information

Medieval & Renaissance Food & Cooking:

Food in History & Classical Cooking:
Bread & Brewing:
Medieval Life:

Medieval & Renaissance Food & Cooking

The Art of Cookery in the Middle Ages
Terence Scully
Amazon review: The medieval kitchen revealed: facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.

Paperback - 284 pages Reissue edition (August 21, 1997) Boydell & Brewer; ISBN: 085115430; Dimensions (in inches): 0.79 x 9.20 x 6.03

The English Housewife
Gervase Markham, Michael Best (Editor)
Amazon review: A truly splendid find, this well-edited edition of Gervase Markham's manual provides vivid insight into household management in the seventeenth century. Topics range from cookery and brewing to home remedies. Excellent introduction and notes. Enjoyable contemporary illustrations.

Paperback - 321 pages (September 1994) McGill Queens Univ Pr; ISBN: 0773511032; Dimensions (in inches): 1.10 x 8.96 x 6.00. Other Editions: Hardcover

Fabulous Feasts: Medieval Cooking and Ceremony
Madeline Pelner Cosman
Amazon review: Much of the book is a discussion of various aspects of food in medieval society. The writing style is light and quick to read while containg vast  information. The foot notes and bibliography are extensive. The recipes at the end are not the main focus of the book: many of them are delicious but not completely authenticity; however, if you want the "flavor" of the middle ages, they are fine.

Paperback (October 1978) George Braziller; ISBN: 080760898X; Dimensions (in inches): 0.76 x 9.99 x 7.20

Fast and Feast: Food in Medieval Society
Bridget Ann Henisch
Book review: An engagingly written and fully illustrated book on medieval attitudes toward food, its preparation and presentation. Few readers with an interest in food will fail to find this book both informative and entertaining. The author drew her material from many primary sources: devotional literature, sermons, courtesy books, recipe collections, household accounts, chronicles, and romances.

Paperback Reprint edition (January 1986) Pennsylvania State Univ Pr (Txt); ISBN: 027100424X; Dimensions (in inches): 0.83 x 8.90 x 5.76

Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
Maria Dembinska, Magdalena Thomas (Translator), William Woys Weaver
Amazon review: First published in a much more academic form in 1963 (not to mention in academic Polish), Maria Dembinska's groundbreaking study of the foods and eating habits of the Polish in the Middle Ages took until now to find its way into English. Dembinska's challenge was not only to chronicle the food ways of medieval Poland, but to try to define what in fact was Polish. What unfolds in chapters such as "Toward a Definition of Polish National Cookery," "Poland in the Middle Ages," "The Dramatis Personae of the Old Polish Table," and "Food and Drink in Medieval Poland" is a document of how people lived in a land caught between Europe and Asia, with influences pouring in from Cyprus and Byzantium, Russia, Germany, Italy, and France. The recipes Weaver researched and included with the text combine to make this a history, ethnography, archaeology, and a powerful friendship you can sit down and taste. It's a rare taste, and one to be savored.

Hardcover - 227 pages (September 1999) University of Pennsylvania Press; ISBN: 0812232240; Dimensions (in inches): 1.14 x 10.36 x 7.41

Food and Eating in Medieval Europe
Martha Carlin (Editor), Joel T. Rosenthal (Editor)
Amazon review: Professors Carlin and Rosenthal are to be commended for their wide-ranging exploration of a subject we too often take for granted - getting food to the table and eating it. From the fascinating "Fast Food and Urban Living Standards in Medieval England" to the the grisly "Cannibalism as an Aspect of Famine in Two English Chronicles," this is a scholarly look at how another culture approached meals and eating.

Hardcover (January 1999) Hambledon Pr; ISBN: 1852851481

Food & Feast in Medieval England
P. W. Hammond, Alison Sim
Amazon review: Hunting and fish breeding, brewing and baking, trade and storage, hygiene and nutrition, the intricacies of dining in polite company, and the organization behind large feasts, are brought to light from the evidence of archaeology and written texts. Well illustrated.

Paperback - 224 pages (October 1997) Sutton Publishing; ISBN: 0750909927; Dimensions (in inches): 0.50 x 9.81 x 6.68

Rudolf Grewe, Constance B. Hieatt
Amazon review: The Libellus is among the oldest of culinary recipe collections & dates from the early thirteenth century. It survives in 4 versions in three languages: Danish, Icelandic, & Low German. It is thought to date back to possibly even the 12th century. It's a small collection of only 35 recipes and was published as part of the Collection included in An Old Icelandic Medical Miscellany in 1931 by Henning Larsen. What this new 158 page book does is to bring together the four versions, translate them, add textual notes, commentary indices, glossaries, and bibliographies. The scholarship is as expected excellent. So, if you collect medieval culinary texts, this is one for your shelves.

Paperback - 224 pages (November 1999) Pennsylvania State Univ Pr (Trd); ISBN: 0271019042; Dimensions (in inches): 0.68 x 9.02 x 6.01. Other Editions: Hardcover

The Medieval Cookbook
Maggie Black
Amazon review: If you're a beginner in historical cooking, then this is a wonderful introduction into medieval recipes. A beautiful selection of illustrations, a common-sense approach to modernization (availability of ingredients is often an issue), and a thoroughly readable writing style make this a favorite cookbook.

Hardcover Reprint edition (May 1996) Thames & Hudson; ISBN: 050001548; Dimensions (in inches): 0.62 x 8.76 x 8.72

The Medieval Kitchen: Recipes from France and Italy
Odile Redon, Francoise Sabban, Franp Sabban (Compiler)
Amazon review: More than a mere cookbook, The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. Culture and cuisine become thoroughly entwined, informing and transforming one another. Etiquette at table and the aesthetics of the meal, the seasonal variations evidenced in feast days and fast days, the foods of the city and the country as well, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts--all this is brought to scholarly light and generously proffered for our hearty consumption. Eminently learned and gracious in their hospitality, Sabban, Serventi, and Redon invite us to savor with them the culinary treasures of a rare and distant age.

Hardcover - 348 pages (June 1998) Univ of Chicago Pr; ISBN: 0226706842; Dimensions (in inches): 0.99 x 9.53 x 6.89. Other Editions: Paperback

The Original Mediterranean Cuisine: Medieval Recipes for Today
Barbara Santich
Amazon review: A cook's book as much as a cookbook, this contains 70 authentic Mediterranean recipes adapted for today's kitchen. Re-create the bold, robust flavors of the middle ages and learn about the history of Mediterranean cuisine, including what medieval kitchens were like, the significance of spices, and etiquette when forks were not in common use.

ASIN: 155652272X

Pleyn Delit: Medieval Cookery for Modern Cooks
Constance B. Hieatt, Sharon Butler (Contributor), Brenda M. Hosington (Contributor)
Amazon review: Highly revised from the 1976 edition to account for the fact that the authors have since seen the actual manuscripts from which the recipes are taken. Includes the original directions and modern, tested recipes for hours d'oeuvres, eggs, and cold dishes; soppes and potages; sauces; bruets, stews, and other boiled fish, poultry, and meat dishes; broiled, baked, and roasted dishes; desserts; and subtleties.

Paperback 2nd edition (January 1996) Univ of Toronto Pr (Trd); ISBN: 0802076327; Dimensions (in inches): 0.61 x 8.96 x 5.99. Other Editions: Hardcover

Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen
Ruth Anne Beebe
This compendium of Elizabethan recipes, gathered, annotated, and carefully tested by Ruth Anne Beebe is not only historically accurate but also accessible to the modern chef. Beside providing solid sustenance for inquisitive spirits, sumptuous recipes for imaginative cooks, and delightful woodcuts, Beebe's text also provides a real insight into medieval culture, its preconceptions, prejudices and protocols.

Paperback: 92 pages; Dimensions (in inches): 0.41 x 9.00 x 6.00; Publisher: David R Godine; ISBN: 1567921817; (May 2002)

Take a Thousand Eggs or More (Second Edition/2 Volumes)
Cindy M. Renfrow
Amazon review: Take A Thousand Eggs or More provides documentable recipes for those cooks wishing to recreate a meal from 15th century England. Both volumes include the original recipe with the original spelling. The recipe is then "translated" into modern spelling along with footnotes for more obscure terms and abbreviations.

Spiral-bound - 640 pages 2 edition Vol 1-2 (March 15, 1998) Cindy Renfrow; ISBN: 0962859842

Food in History & Classical Cooking

Art, Culture and Cuisine: Ancient and Medieval Gastronomy
Phyllis Pray Bober
Amazon review: "Tell me what you eat and I will tell you what you are," quipped the eighteenth-century gastronomer Brillat-Savarin. Indeed, cooking and eating transcend mere alimentary necessity--how we define, prepare, and consume our daily bread can detail a full range of social expression. In Art, Culture, and Cuisine, Phyllis Pray Bober examines cooking through the dual lens of archaeology and art history. She shows that cuisine--the higher, skilled, and creative manifestation of cooking--is an art that should be elevated to the level of those more generally termed "fine."

Hardcover - 480 pages (July 1999) University of Chicago Press; ISBN: 0226062538; Dimensions (in inches): 1.35 x 9.72 x 7.02

The Art of Dining: A History of Cooking & Eating
Sara Paston-Williams
Amazon review: What better way to debunk the good-old-days myth than by depicting through paintings, photographs, and words a merrie olde England that--foodwise, anyway--was anything but? Journalist Paston-Williams has thoroughly researched the U.K. dining experience for an eye-opening account of medieval to World War I gastronomy. Each of the five chronological chapters discusses foodstuffs, interior environment and kitchen equipment, and manners. Culled from historical documents as well as period literature, from Chaucer to Mrs. Beeton's Book of Household Management, the findings might present some surprises: For instance, in the fourteenth century, dairy products were considered inferior food, gin drinking caused thousands of deaths in the early 1800s, and hospitality reigned thoughout the centuries. Close to 50 recipes, with original instructions in boxes, impart the flavor of the times and show that certain tastes have endured.

Hardcover (March 1994) Harry N Abrams; ISBN: 0810919400; Dimensions (in inches): 1.28 x 10.12 x 10.15

The Classical Cookbook
Andrew Dalby, Sally Grainger (Contributor)
Amazon review: The Classical Cookbook combines carefully researched history with recipes that are interpretations of ancient Greece and Rome. Two Britons, historian Andrew Dalby and chef Sally Grainger, collaborated on this book, which discusses the banquets and feasts of Athens and Rome, but focuses mostly on how average people ate every day. Many of the seasonings favored from around 700 B.C. up to the fall of Rome in the 5th century, it turns out, are not that foreign to what we use today: leeks, nuts, vinegar, wine. The authors provide easy equivalents for the more exotic ingredients. Imagine how Socrates, in the 1st century, may have enjoyed honey-glazed shrimp or cheesecake. Such dishes make it tempting to try the culinary adaptations of classical cookery. Here's a rare example of history brought to life.

Hardcover (July 1996) J Paul Getty Museum Pubns; ISBN: 0892363940; Dimensions (in inches): 0.66 x 8.74 x 8.71

Food in Antiquity: A Survey of the Diet of Early Peoples
Patricia Brothwell (Contributor), Don R. Brothwell
Amazon review: This world-wide survey of the eating and drinking habits of early peoples covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to Mediterranean cultures. From meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin.

Paperback - 248 pages Expanded edition (January 1998) Johns Hopkins Univ Pr; ISBN: 0801857406; Dimensions (in inches): 0.62 x 8.38 x 6.46

by Caroline Walker Bynum
New York Times Book Review: A carefully nuanced, serene explanation of one of the most puzzling aspects of medieval culture.

Speculum: What it contributes to our understanding of gender in the language and practice of spirituality transcends any critical rubric.

Womens Review of Books: A rich, positive and thoughtful description of the way some medieval women managed to control and develop their own subjectivities and social roles.

Paperback; Dimensions (in inches): 1.17 x 8.98 x 5.99; Publisher: University of California Press; ISBN: 0520063295; (March 1988); Other Editions: Hardcover

Roman Cookery: Ancient Recipes for Modern Kitchens
Mark Grant
Amazon review: Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch and dinner that can be enjoyed by everyone.

Paperback - 192 pages (July 2000) Interlink Pub Group; ISBN: 1897959397; Dimensions (in inches): 0.47 x 8.49 x 5.62

Bread & Brewing

Judith M. Bennett
Amazon review: Women brewed and sold most of the ale drunk in medieval England, but after 1350, men slowly took over the trade. By 1600, most brewers in London--as well as in many towns and villages--were male, not female. Ale, Beer, and Brewsters in England investigates this transition, asking how, when, and why brewing ceased to be a women's trade and became a trade of men.

Paperback - 280 pages (April 1999) Oxford Univ Press; ISBN: 0195126505; Dimensions (in inches): 0.60 x 9.22 x 6.11. Other Editions: Hardcover

Bread of Dreams: Food and Fantasy in Early Modern Europe
Piero Camporesi
Amazon review: This scholarly and amazing book ranges through pre-modern Southern Europe, focussing not on aristocrats but rather on ordinary folk: peasants, city-dwellers, and the many beggars and poor people of Italy and to a lesser degree, France. Camporesi posits a startling theory: Europeans lived in various ongoing states of "collective vertigo," hallucination and illness brought on by starvation or the eating of tainted foodstuffs, commonplace at that time. This study is replete with evidence from literature, political history, the history of medicine and religion, and contemporary accounts. It's well-organized and elegantly presented. A great book.

Paperback Reprint edition (November 1996) University of Chicago Press; ISBN: 0226092585; Dimensions (in inches): 0.68 x 9.03 x 6.00. Other Editions: Hardcover.

The History of Bread
by Bernard Dupaigne, et al
For thousands of years, bread has been humanity's most universal food, providing essential nourishment and serving as a symbol of spiritual sustenance for people all over the world. Encompassing a world of flavors, colors, and shapes, bread has fed the masses, been fought over, and fueled the imaginations of poets and prophets. This fascinating book presents a cultural history of bread, exploring its use in everyday life and its significance in religious and cultural contexts. Complete with 20 tantalizing recipes and illustrated with 500 paintings, drawings, photographs, and documents, The History of Bread traces the cycle of breadmaking from the sowing of grain to the removal of loaves from the latest high-tech ovens.

Hardcover: 280 pages; Dimensions (in inches): 1.10 x 12.54 x 10.35; Publisher: Harry N Abrams; ISBN: 0810934388; (November 1999)

by Heinrich Eduard Jacob, Lynn Alley
Bread's history has frequently been a recipe for disaster. The well-baked loaf--aside from being the main event in one of the major food groups--has caused wars, supernatural visions, festivals, and plagues. H. E. Jacob's celebratory book toasts bread from its earliest beginnings in Egypt, where it was one of the treasures entombed with the dead, to the author's own experiences in a Nazi concentration camp, where a bread made of sawdust kept him alive. The maker of paupers and kings, our daily bread and its evolutions are deliciously described in this illuminating text.

Paperback: 416 pages; Dimensions (in inches): 0.88 x 8.98 x 5.99; Publisher: The Lyons Press; ISBN: 1558215751; (September 1997); Other Editions: Textbook Binding

Medieval Life

Frances Gies, Joseph Gies
Amazon review: Daily Life in Medieval Times is a fully-illustrated edition of the classic and popular books of history and anthropology by Frances and Joseph Gies - Life in a Medieval Castle, Life in a Medieval City and Life in a Medieval Village. This book takes readers into the fascinating world of medieval life through historic pictures, period illustrations and detailed text that describes everything from castle-storming techniques to villagers' hair styles.

Hardcover - 400 pages illustrate edition (June 1999) Black Dog & Leventhal Pub; ISBN: 1579120695; Dimensions (in inches): 1.34 x 11.34 x 9.40

The Medieval Calendar Year
Bridget Ann Henisch
Amazon review: The Medieval Calendar Year opens a richly detailed window onto farming, social, and family practices of the late Middle Ages. Henisch has clearly been collecting and pondering these images for a long time. The book will appeal to the student of the Middle Ages, including those interested in art history, literature, and social history, and the general reader, who will be attracted to the many illustrations and the easy-to-read text.

Paperback - 224 pages (November 1999) Pennsylvania State Univ Pr (Trd); ISBN: 0271019042; Dimensions (in inches): 0.68 x 9.02 x 6.01. Other Editions: Hardcover

Also Available:

by D. Eleanor Scully, Terence Scully

by Terence Scully (Translator), Cuoco Napoletano

There are also a variety of medieval art, illustration, and design books available through Gode Cookery:

Medieval Herbals: The Illustrative Traditions
(British Library Studies in Medieval Culture)
by Minta Collins
Medieval Art
(Oxford History of Art)
by Veronica Sekules
The Monstrous Races in Medieval Art and Thought
by John Block Friedman
The Art of Medieval Manuscripts
by Krystyna Weinstein
To see additional titles, follow the MORE MEDIEVAL ART BOOKS HERE link

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