This is a list of the books in Carl's cooking library. (If you're interested in buying a copy of any of the books listed below, click on the link to order it from Amazon. In some cases, the linked edition is newer than the one in Carl's library.)

Additional links on pre-17th century cooking, including many recipes, can be found here.

• Adamson, Melitta Weiss. Food in Medieval Times. Westport, CT: Greenwood Press, 2004.
• Scully, Terence. The Art of Cookery in the Middle Ages. Boydell Press, 1997.

• Apicius. Cookery and Dining in Imperial Rome. Trans. Joseph Dommers Vehling. New York: Dover Publications, 1977.
• Giacosa, Ilaria Gozzini. A Taste of Ancient Rome. Trans. Anna Herklotz. Chicago: University of Chicago Press, 1992.
• Grant, Mark. Roman Cookery: Ancient Recipes for Modern Kitchens. London: Serif Publishing, 1999.

• Adams, Adrienne. A Fifteenth Century Cookry Boke. New York: Charles Scribners Sons, 1962.
• Austin, Thomas, ed. Two Fifteenth-Century Cookery-Books. Early English Text Society, 2004. (another edition)
• Beebe, Ruth Anne. Sallets, Humbles, & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen.
• Brears, Peter. Cooking and Dining in Medieval England Prospect Books, 2008.
• Brears, Peter. Tudor Cookery: Recipes and History. David Brown, 2004.
• Digby, Kenelm. The Closet of Sir Kenelm Digby Knight Opened.
• Furnivall, Frederick. Early English Meals And Manners.
• Hieatt, Constance B., ed. An Ordinance of Pottage. London: Prospect Books, 1988.
• Hieatt, Constance B., and Sharon Butler. Curye on Inglysch.
Early English Text Society, 1985.
• Hieatt, Constance B., Brenda Hosington, and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks, 2nd ed. University of Toronto Press, 1996.
• Plat, Hugh. Delights for Ladies. London: Crosby Lockwood & Son, 1948.
• Segan, Francine. Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook. New York: Random House, 2003.

• Power, Eileen, trans. The Goodman of Paris. Boydell Press, 2006.
• Redon, Odile, Françoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes from France and Italy. Trans. Edward Schneider. Chicago: University of Chicago Press, 1998.
• Scully, Terence. The Viandier of Taillevent. University of Ottawa Press, 1988.
• Scully, Terence, and D. Eleanor Scully. Early French Cookery. University of Michigan Press, 2002.

• Grewe, Rudolf, and Constance B. Hieatt, eds. Libellus De Arte Coquinaria: An Early Northern Cookery Book.

• Martino of Como. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. Los Angeles: University of California Press, 2005.
• Platina. On Right Pleasure and Good Health. Ed. and trans. Mary Ella Milham. Tempe, Ariz.: Medieval and Renaissance Texts and Studies, 1998.
• Redon, Odile, Françoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes from France and Italy. Trans. Edward Schneider.Chicago: University of Chicago Press, 1998.
• Santich, Barbara. The Original Mediterranean Cuisine. Chicago: Chicago Review, 1996.
• Scully, Terence. The Neapolitan Recipe Collection: Cuoco Napoletano. University of Michigan Press, 2000.

• Rodinson, Maxime, A.J. Arberry, and Charles Perry. Medieval Arab Cookery. Prospect Books, 2001.
• Zaouali, Lilia. Medieval Cuisine of the Islamic World. Trans. M.B. DeBevoise. Los Angeles: University of California Press, 2007.