Cosman, Madeleine Pelner, Fabulous Feasts : Medieval Cookery and Ceremony (NY: George Braziller, 1976).
Great illustrations and terrible citations.
David, Elizabeth, Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking (NY: Knopf, 1980).
David, Elizabeth, English Bread and Yeast Cookery, new American edition with a foreward by Marion Cunningham and introductory notes by Brinna B. Sands and notes for the American cook by Karen Hess ; with illustrations by Wendy Jones (Newton, MA: Biscuit Books, 1994).
When the people that run Jessica’s Biscuit brought this back into print, I purchased an entire case to distribute copies to my friends, as I had long sworn I would do. The volume is simply invaluable.
Grigson, Jane, Jane Grigson’s British Cookery (NY: Atheneum, 1985).
Grigson, Jane, English Food, a new edition of the cookery classic revised and updated by the author, (London: Ebury Press, 1992).
Grigson, Jane, The Enjoyment of Food, the best of Jane Grigson (London: Penguin Books, 1993).
Grimm, Jacob, Teutonic Mythology, translated from the fourth edition with notes and appendix by James Stallybrass, reprinted from the four volume work of 1883 and 1888, (Gloucester, MA: Peter Smith, 1976).
Hale, William Harlan, The Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages (NY: American Heritage Pub. Co., 1968).
McKendry, Maxime, The Seven Centuries Cookbook : from Richard II to Elizabeth II (NY: McGraw-Hill, 1973).
This book has been republished under a variety of names. The author also goes by the name Maxime La Falaise.
Michelson, Marcel, “Cassoulet: The Bean Stew that the French Are Willing to Fight Over” Philadelphia Inquirer 4 January 1995.
Norwak, Mary, The Lark Rise Recipe Book (Devizes, England: Selecta Book Ltd., 1992).
Schmidt, Jimmy, “A secret to better chicken? It’s in the oven temperature” Philadelphia Inquirer 8 March 1995.
Schmidt was a writer for the Knight Ridder New Service, and his work could be found, attributed or otherwise, under different titles across many of the former Knight Ridder newspapers. This article, for example, was also published in the Detroit Free Press on February 23rd of the same year under the title “Roast Chicken Makes Aromatic Meal,” and is still available in the public archives of the Orlando Sentinel here.
Whitman, Joan and Simon, Delores, Recipes into Type, (NY: HarperCollins, 1993).
Although written for the print medium, their careful and sensible instructions for organizing and punctuating recipes are indispensable to publication in all media.
Wilson, C. Anne, Food and Drink in Britain : from the Stone Age to the 19th Century, reprint, originally published as Food & Drink in Britain from the Stone Age to Recent Times, London: Constable, 1973 (Chicago: Academy Chicago Publishers, 1991).
Penzey’s Spice House, 19300 West Janacek Court, P.O. Box 924, Brookfield, WI 53008-0924, (800) 741-7787. Bulk supplier of very high quality spices and herbs, some custom blends.
Inglehoffer Brand Mustards, Beaverton Foods, Inc., PO Box 687, Beaverton, OR 97075-0687 (800) 223-8076. Supplier of a good array of Old World mustards available in local grocery stores.
King Arthur Flour Baker’s Catalogue, P.O. Box 876, Norwich, VT 05055-0876, (800) 827-6836. The mail-order house that distributes Sands, Taylor & Wood Co.’s King Arthur and other flours, including millet and spelt, bakers’ tools, and some imported European ingredients.
Kalustyan’s, 123 Lexington Avenue, New York, NY 10016, (800) 352-3451, (212) 685-3451. A NYC landmark for Middle Eastern and Indian herbs and spices
Penn Herb Co. Ltd., 603 North Second St., Philadelphia, PA 19123-3098, (800) 523-9971. Sells all sorts of odd herbs, whole, cut, powdered, encapsulated.
Even some poisonous ones. As long as it’s used somewhere for culinary or medicinal purposes, Penn probably carries it.