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Here you will find useful articles and links related to recipes, hosting feasts or inns, and all other sorts of helpful information.
If you are new to period cooking, the following cook books take period recipes and provide modern style recipe breakdowns. They are very easy to use and accessible to new cooks:
Pleyn Delight, by Hieatt and Butler
The Medieval Kitchen, by Radon, et al.
A Taste of Ancient Rome, by Giacosa
Take a Thousand Eggs or More, by Renfrow
Early French Cookery, by Scully
To the King's Taste by Sass
To the Queen's Taste by Sass
The Art of Dining by Paston
Medieval Cuisine of the Islamic World by Zaouali
View - MedievalCookery.com: A list of texts freely available online relating to medieval food and cooking. Texts with the date marked in green are from the years 800 to 1500 - the approximate range of the medieval period in Europe. Other texts are included here for their value in researching medieval cuisine.
The Cookbook of Sabina Welserin - Mid-16th Century German Cookbook
THE AIN I AKBARI BY ABUL FAZL 'ALLAMI - Concerning the reign of the Persian Emperor Akbar - includes recipes!
Potboiler Press - Potboiler Press: new books on old crafts
Maestra Suzanne de la Ferté's Website - Full of Recipes, Feast Menus, and More!
Le Menagier De Paris - 14th French "Life Lessons" book, written by (or possibly only "in the voice of") an elderly nobleman to his young wife. Section 5 has the recipes.
Cariadoc's Miscellany - The Miscellany is a collection of a wide variety of food types, styles, and time periods, all researched and redacted by Duke Sir Cariadoc of the Bow (to whom I owe the beginnings of my voyage as an SCA cook)
Camping without a cooler - Article by Cariadoc and Elizabeth, about medieval camp food. Includes several *very* useful and delicious recipes.
A Boke of Gode Cookery - A Boke of Gode Cookery is James Matterer's collection of medieval recipes which he has translated and adapted for the modern cook. James has been preparing medieval food since 1979 and has been working from period sources and creating his own contemporay redactions since 1989. Each recipe here is derived from his own personal experience in the recreation of that dish. Each recipe contains the original documented medieval version, followed by James' modern translation and redaction, along with notes and a bibliography of the period source. Each page also contains a link to metric, celsius, & gas mark equivalencies for measurements & temperatures.
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