|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
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.
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.
Twelfth Century 1100-1200
Hildegard von Bingen's Physica. Trans. Priscilla Throop. Rochester: Healing Arts Press, 1998. Circa 1150
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
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