Maggie Black. 1985. Food & Cooking in Medieval Britain: History and Recipes. English Heritage
Maggie Black. 1992. The Medieval Cookbook. British Museum Press.
P. W. Hammond. 1993. Food and Feast in Medieval England. Alan Sutton Publishing Ltd.
Richard Barber. 1973. Cooking & Recipes from Rome to the Renaissance. Allen Lane. London.
Bridget Ann Henisch. 1976. Fast and Feast: Food in Medieval Society. The Pennsylvania State University.
Cindy Renfrow. 1990. Take a Thousand Eggs or More: A Collection of 15th Century Recipes
Cindy Renfrow. 1994. A Sip Through Time
Constance B. Hieatt & Sharon Butler. 1976. Pleyn Delit. Medieval Cookery for Modern Cooks. University of Toronto Press
Constance B. Hieatt. 1988. An Ordinance of Pottage. Prospect Books.
Odile Redon, Francoise Sabban & Silvano Serventi. 1998. The Medieval Kitchen: Recipes from France and Italy. University of Chicago Press.
Madeleine Pelmer Cosman. 1984. Medieval Holidays and Festivals: A Calendar of Celebrations. Piatkus, London.
Terence Scully. 1997. The Vivendier. A Fifteenth Century French Cookery Manuscript. Prospect Books.
Terence Scully. 1995. The Art of Cookery in the Middle Ages. Boydell Press
Ann Hagen. 1992. A Handbook of Anglo-Saxon Food
Vincent Redstone (Ed). 1984. The Household Book of Dame Alice de Bryene. Suffolk Institute of Archaeology & History
Thomas Austin. 1888. Two Fifteenth Century Cookery Books. Early English Text Society
Richard Warner. 1791 facsimile. Antiquitates Culinariae. Prospect Books.
John Lydgate. 1476 facsimile. Stans Puer ad Mensam: Table Manners for Children. Wynkyn de Worde Society.
Maggie Black. 1992. The Medieval Cookbook. British Museum Press.
P. W. Hammond. 1993. Food and Feast in Medieval England. Alan Sutton Publishing Ltd.
Richard Barber. 1973. Cooking & Recipes from Rome to the Renaissance. Allen Lane. London.
Bridget Ann Henisch. 1976. Fast and Feast: Food in Medieval Society. The Pennsylvania State University.
Cindy Renfrow. 1990. Take a Thousand Eggs or More: A Collection of 15th Century Recipes
Cindy Renfrow. 1994. A Sip Through Time
Constance B. Hieatt & Sharon Butler. 1976. Pleyn Delit. Medieval Cookery for Modern Cooks. University of Toronto Press
Constance B. Hieatt. 1988. An Ordinance of Pottage. Prospect Books.
Odile Redon, Francoise Sabban & Silvano Serventi. 1998. The Medieval Kitchen: Recipes from France and Italy. University of Chicago Press.
Madeleine Pelmer Cosman. 1984. Medieval Holidays and Festivals: A Calendar of Celebrations. Piatkus, London.
Terence Scully. 1997. The Vivendier. A Fifteenth Century French Cookery Manuscript. Prospect Books.
Terence Scully. 1995. The Art of Cookery in the Middle Ages. Boydell Press
Ann Hagen. 1992. A Handbook of Anglo-Saxon Food
Vincent Redstone (Ed). 1984. The Household Book of Dame Alice de Bryene. Suffolk Institute of Archaeology & History
Thomas Austin. 1888. Two Fifteenth Century Cookery Books. Early English Text Society
Richard Warner. 1791 facsimile. Antiquitates Culinariae. Prospect Books.
John Lydgate. 1476 facsimile. Stans Puer ad Mensam: Table Manners for Children. Wynkyn de Worde Society.