A Time for Change: New World Foods in Old World Menus
by Helewyse de Birkestad
Are You a Cook or a Chef
by Wulfen atte Belle
The Compleat Cook
by Alys Katherine
Cookery and the Application of Humoral Theory
by Hauviette d'Anjou
Documenting Cookery, A How-To and Why for Cooks
by Alys Katharine
Documenting the Undocumentable
by Hauviette d'Anjou
Learning from Other People’s Kitchens
by Helewyse de Birkestad
Medieval Food: Fact and Fantasy
by Helewyse de Birkestad
Of Course it's a Course (Revised)
by Alys Katherine
Online Sources for Recipes & Culinary Texts
by Johnnae llyn Lewis
An Overview of Chinese Cooking
by Gwenhwyvar Lawen fitzHerbert
Preserving Food in the Current Middle Ages
by Hauviette d'Anjou
16th Century Italian and Spanish Tomato References
by Johnnae llyn Lewis, et. al.
Subtleties and Confections: Additional Sources
by Johnnae llyn Lewis
When Royalty Graces Your Head Table (Revised)
by Alys Katharine