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.

Some books that may not be in Carl’s library, but relate to this subject:

• A History of Cooks and Cooking
• Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005
• Spices And Comfits: Collected Papers on Medieval Food
• Food in the Middle Ages: A Book of Essays
• Regional Cuisines of Medieval Europe: A Book of Essays
• Medieval Cookery: Recipes and History
• Cooking in Europe, 1250-1650
• Charlemagne's Tablecloth: A Piquant History of Feasting
• The Oldest Cuisine in the World: Cooking in Mesopotamia
• The Classical Cookbook
• Roman Cookery: Recipes & History
• Around the Roman Table: Food and Feasting in Ancient Rome
• Flavours of Byzantium
• Food in Medieval England: Diet and Nutrition
• The Medieval Cookbook
• Fabulous Feasts: Medieval Cookery and Ceremony
• Concordance of English Recipes: Thirteenth Through Fifteenth Centuries
• To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking
• Food & Cooking in Sixteenth-Century Britain: History and Recipes (Food & Cooking in Britain)
• British Food: An Extraordinary Thousand Years of History
• The Vivendier
• Fetes gourmandes au Moyen Age
• Savoring the Past: The French Kitchen and Table from 1300 to 1789
• La cuisine et la table dans la France de la fin du Moyen Age: Contenus et contenants du XIV au XVIe Siecle: Actes du Colloque de Sens
• The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook)
• A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean
• The Book of Sent Soví: Medieval Recipes from Catalonia
• Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook
• A Baghdad Cookery Book
• Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine
• Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
• The Banquet: Dining in the Great Courts of Late Renaissance Europe