Libri de re culinaria aevo litterarum renatarum scripti
Hic habes indicem librorum de re culinaria qui aevo litterarum renatarum scripti sunt in Europa.
Praecepta culinaria recensere
- saec. XV : Ibn al-Mubarrad, Kitāb al-Ṭibāḫa (Charles Perry, "Kitāb al-Ṭibāḫa: a fifteenth-century cookbook" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] p. 473
- saec. XV ineunte : Ancient Cookery (A Collection of Ordinances and Regulations for the Government of the Royal Household (Londinii: Societas Antiquariorum Londinensis 1790) pp. 423-473 (Textus apud Google Books); Richard Warner, Antiquitates culinariae (Londinii, 1791) (Textus apud Google Books))
- saec. XV ineunte : Le Viandier: manuscriptum Vaticanum
- c. 1420 : Liber cure cocorum (Richard Morris, ed., Liber cure cocorum [Londinii: Philological Society, 1862] Textus
- c. 1420 : Potages dyvers I (British Library, MS Harl. 279, c.1420) (Thomas Austin, ed., Two Fifteenth-Century Cookery Books [EETS OS. 91] 1888, pp. 5-56) Textus
- c. 1420 : Chiquardus, Du fait de cuisine (Terentius Scully, ed., "Du fait de cuisine par Maistre Chiquart, 1420" in Vallesia [1985] pp. 101-231)
- ante 1431 : Iohannes de Bockenheim, Registrum coquinae MS BNF latin 7054 Editio
- 1430/1440 : BL MS Harleianus 279 Textus
- c. 1440 : Potages dyvers II (British Library, MS Harl. 4016, c.1440) (Thomas Austin, ed., Two Fifteenth-Century Cookery Books [EETS OS. 91] 1888, pp. 69-107) Textus
- Magister Eberhardus (ducis Henrici XVI Bavariensis coquus): Kochbuch Meister Eberhards (ante 1450)
- Vivendier (liber saeculo XV medio scriptus)
- Recueil de Riom (liber saeculo XV medio scriptus)
- Le Viandier "de Taillevent" (MS. Mazarinus)
- Magister Martinus (cardinalis Ludovici Trevisani coquus): Libro de arte coquinaria (c. 1465)
- A Noble Boke off Cookry (post 1467)
- Robertus de Nola (regis Ferdinandi I Neapolitani coquus): Libre del coch (c. 1477)
- Il cuoco Napoletano (liber scriptoris incogniti saeculo XV exeunte scriptus)
- Ioannes de Rosselli, Epulario (1517)
- Livre fort excellent de cuisine (1542; reimpressum 1555)
- Petit Traîté contenant la manière pour faire toutes confitures (1545; variis titulis reimpressum 1558, 1590) (editio 1590 apud Google Books)
- A proper newe booke of cokerye (1545)
- Christophorus de Messisbugo (domi Estensis senescalcus): Banchetti (1549) (Textus apud Google Books) (Editio 1560 apud Google Books)
- Sabina Welserin, Kochbuch (1553)
- Maria Stenglerin, Kochbuch (1554)
- Michael Nostradamus, Excellent et moult utile opuscule (1555; reimpressum 1556, 1557, 1560) Editio 1556 apud Gallica
- Conradus Gesnerus, ed.; Iodocus Willichius, Ars magirica, hoc est, coquinaria; Iacobus Bifrons, De operibus lactariis epistola (1563) Textus
- Bartholomaeus Scappi (pontificum coquus): Opera (1570)
- Marx Rumpolt (archiepiscopi electoris Daniel Brendel von Homburg coquus): Ein new Kochbuch (1581)
- Ioannes Partridge, The treasury of commodious conceits and hidden secrets (1573)
- A. W., A Book of Cookrye (1584)
- Thomas Dawson, The Good Housewife's Jewel (1585)
- The Good Housewife's Treasury (1588)
- The Good Huswifes Handmaide for the Kitchin (1594)
- Anna Weckerin, Ein köstlich new Kochbuch (1596)
- Didacus Granado(es), Libro del arte de cozina (1599; 1614 reimpressum) Editio 1614 apud Internet Archive
- Hugo Plat, Delights for Ladies (1602)
- Lancelot de Casteau (principum trium Leodicensium coquus): Ouverture de cuisine (1604)
- Dominicus Hernández de Maceras(es), Libro del arte de cozina (1607) Textus alius[nexus deficit]
- A Closet for Ladies and Gentlewomen (1608)
- Mrs. Sarah Longe her Receipt Booke (manuscriptus c. 1610)
- Franciscus Martínez Motiño(es) (regis Hispanici Philippi III coquus), Arte de cozina, pasteleria, vizcocheria y conserveria (1611; saepe reimpressum) (Textus apud Google Books) Editio 1637 apud Internet Archive
- Ioannes Murrell, A New Booke of Cookerie (1615)
- Ioannes Murrell, The Ladies' Practice (1621)
Libri de re cibaria recensere
- Bartholomaeus Platina, De honesta voluptate et valetudine (1474/1475)
- Panthaleo de Conflentia, Summa lacticiniorum (1477)
- Desiderius Christol, interpr., Platyne en françoys (1505)
- Wynkyn de Worde, The Book of Carving (1508)
- Carolus Stephanus, De nutrimentis (1550)
- Iacobus Bifrons, "Epistola de caseis et operibus lactariis" (1556)
- Ioannes Bruyerinus Campegius, De re cibaria (1560)
- Dominicus Romoli, La singolare dottrina (1560)
- Ludovicus Nonnius, Ichtyophagia, sive De piscium esu commentarius (1616)
Libri de re domestica recensere
- Iohannes Sulpitius Verulanus, Carmen iuvenile de moribus in mensa servandis Editio 1500 apud Gallica
- Gervasius Markham, The English Housewife (1615)
Bibliographia recensere
- Ken Albala, Eating right in the Renaissance. Berkeley: University of California Press, 2002
- Ken Albala, The banquet: dining in the great courts of late Renaissance Europe. Urbana: University of Illinois Press, 2007
- Alain Girard, "Du manuscrit à l'imprimé: le livre de cuisine en Europe aux XV et XVI siècles" in Jean-Claude Margolin, Robert Sauzet, edd., Pratiques et discours alimentaires à la Renaissance (Paris: Maisonneuve et Larose, 1982)
- W. Carew Hazlitt, Old Cookery Books and Ancient Cuisine. Londinii, 1902 Textus apud gutenberg.org
- Bruno Laurioux, Le règne de Taillevent. Lutetiae: Publications de la Sorbonne, 1997 Textus
- Bruno Laurioux, "Le latin de la cuisine" in Monique Goullet, Michel Parisse, edd., Les Historiens et le latin médiéval (Lutetiae: Editions de la Sorbonne, 2001. ISBN 9782859444204
- Henry Notaker, Printed Cookbooks in Europe 1470-1700. New Castle: Oak Knoll, 2010.