Henry Notaker's
Old Cookbooks and Food History
Bibliographical information
Modern translations of old cookbooks
Altböhmisches
Kochkunst. (A German translation of
the classic Czech cookbook by Magdaléna Dobromila Rettigová from 1845.) Franz
Deuticke: Wien 1987. ISBN 3-7005-4576-2
The sensible cook.
(An English translation of the Dutch De verstandige Kock of 1667). Introduction
by the translator Peter G.Rose. Syracuse University Press 1989. ISBN
0-8156-0241-3
Classic Russian
Cooking. (An English translation of the Russian classic A Gift to Young
Housewives by Elena Molokhovets, first published in 1861). Introduction by the
translator Joyce Toomre. Indiana University Press 1992. ISBN 0-253-36026-9
Pellegrino Artusi:
Science in the Kitchen and the Art of Eating Well. (An English translation of
La
Scienza in Cucina e l’Arte di Mangiar Bene). Introduction by Lorenza de’
Medici. Marsilio Publishers, New York 1997.
Apicius. The Roman
Cookery Book. (An English translation of a Latin medieval manuscript, a cookbook
originating from the first century A.D.). By Barbara Flower and Elisabeth
Rosenbaum. Harrap, London 1958.
F.T. Marinetti
y Filliá: La Cocina Futurista. (A
Spanish translation of the Italian La Cucina futurista). Editorial Gedisa,
Barcelona 1985.
F.T. Marinetti
et Filliá: La cuisine futuriste. (A
French translation of the Italian La Cucina futurista). Introduction by the
translator Nathalie Heinich.
Dumas on food.
(Selections from Le Grand Dictionnaire de Cuisine by Alexandre Dumas translated
into English by Alan and Jane Davidson). Introduction by Alan Davidson. Oxford
University Press, Oxford/New York 1987. ISBN 0-19-282040-0
The Vivendier. A critical edition with English translation by Terence Scully. Prospect Books 1997. ISBN 0-907325-81-5
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Last update 19 APR 2001.