Return to Welcome  Cross Reference Index to Recipes

There are many different ways I could have organized this receipt book. This was a question I have given a lot of thought to over the years. Would it be more useful to class recipes by type; main dishes or desserts, time period, culture, or source of origin? Each approach had something to recommend it. The great beauty of the Internet is that I can have all approaches at once. Below are several indexes to aid you in finding exactly what you would like to find.

About the Dragons Laire Culinary Guild

Dish Type: I've rather arbitrarily broken the recipes on the site into categories based on modern usage.

Proteins- This category includes dishes featuring meat, fish, or cheese as the major ingredient. Some of them are suitable for main dishes, others make better appetizers and several can be either.                                       

Vegetable and Salads- here the vegetable is front and center.

Grains and Starchy Side Dishes

Desserts (Sweet dishes that would serve)


Jellies and Preserves

Basic Preparations












  By Culture: Recipes here are classed according to a general culture or geographic  area, thus Tuscan and Venetian recipes are both classed as Italian. German recipes from 1350 are listed with German recipes from 1550. The Exception is the Roman Section which just seemed to stand aloof.

Andalusian (Arabic)






Roman and other Classical Recipes


  By Century: Here recipes are classed by the earliest written record. (My access is strictly through English translations.)  Some recipes may appear in other sources unfamiliar to me. If you know of such a reference, please let me know. They are further sub-divided by Manuscript.

Classical period Prior to 700

de re coquinaria and other classical sources

Anthimus, On the Observance of Foods, de observatione ciborum, translated and edited by Mark Grant, Prospect Books 1996 This manuscript dates to at least the early sixth century and possibly the late fifth century. 

Melon Salad

Twelfth Century  1100-1200

Hildegard von Bingen's Physica. Trans. Priscilla Throop. Rochester: Healing Arts Press, 1998. Circa 1150

German Green Salad

Thirteenth Century 1200-1300

An Anonymous Andalusian Cookbook of the 13th Century, Trans. Charles Perry

Fourteenth Century 1300-1400

Libellus de arte coquinaria circa 1300

ein Buch von guter spise Circa 1350 English Translation Alia Atlas

Le Menagier de Paris (1393) as translated by Janet Hinson.

Le Viandier de Taillevent 14th Century Cookery based on the Vatican Library Manuscript, translated into English by James Prescott

Forme of Cury is an English manuscript dating from the late fourteenth century. (1390-1395?) The Text is available on line at several sites and in Curye on Inglysch edited by Constance B. Hieatt and Sharon Butler.

Anonimo Toscano, Libro della Cocina, a cookery book of the late 14th or early 15th century from Tuscany. English Translation is the work of Vittoria Aureli

Libro di cucina/Libro per cuoco known as the Anonimo Veneziana. This is an Italian text from the late 14th or early 15th century.   English Translation by Helewyse de Birkestaf, OL (MKA Louise Smithson).

Fifteenth Century 1400-1500

Harliean MS 279/4016 (Take a Thousand Eggs or more) 15th century

The Art of Cooking, by Maestro Martino of Como, as Trans. by Jeremy Parzen

Sixteenth Century  1500-1600

Libre del Coch, Maestro Robert 1520 English translation Robin Carroll-Mann, 2001

Cookbook of Sabina Welserin- 1553 English Translation Valoise Armstrong

Seventeenth Century  1600-1700

The Closet of Sir Kenelm Digby Opened 1669

The Accomplisht Cook, Robert May, 1685  Robert May


Menus of Feasts

Stuff Mateusz Made for the Kitchen

Main Recipe Index

About the Cook and Author