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Strongoak Cooking: sources


  • For a newcomer to medieval cooking, we always recommend one book: "Pleyn Delit". It has medieval recipes translated for the modern cook with explanations: and unlike many such books on the market, the authors really do know what they're talking about, and get the translations right.
  • After that, Take 1000 eggs or more. Similar, but more so. Book 1 has originals and translations, book 2 has just the original recipes.
  • And next, "An Ordinance of Pottage", by Constance Hieatt. Fifteenth-century recipes, translated as well as originals, with extensive notes on how and why the translations work the way they do, and a huge glossary. Almost a tutorial in how to read recipes! Once you've read and understood that, it's time to start working from originals yourself.
If you want more books on any subject, talk to Sian about borrowing part of the library, but those are the ones to think about buying.

On-line sources

Useful pages

Online discussion forums

Original references

  • "The Goodman of Paris". (1393) Translated by Janet Hinson
    (Alternative link giving both French and English.)
    An instruction manual written by an elderly Frenchman for his 16-year-old wife.
  • Richard II's "Forme of Cury":warning, this is in the form of scanned GIFs of each page!
  • The complete untranslated Apicius
  • "Du Fait du Cuisine" (1420) Don't worry, this is translated. How to organise a "most honorable feast" for a mere 1000 or so people. This guy does not think small.
  • "Two fifteenth century cookbooks" If you've got "Take 1000 eggs or more", this is the manuscript on which it was based.
  • "Liber Cure Cocorum" An amazing verse rendition of some recipes from Forme of Cury and other places. This is a scan: images, not text, or a 7M PDF file.