Libellus de arte coquinaria: An Early Northern Cookery Book
This critical edition of medieval culinary recipes probably dates from the early thirteenth century and is likely to contain the earliest versions of these recipes that appear again and again in later medieval collections. The thirty-five recipes from four Danish, Icelandic, and Low German manuscripts record culinary themes that were to flourish throughout the later Middle Ages and are a major contribution to the literature on food. The volume includes translations, textual notes, a commentary, and detailed indices covering utensils, procedures, ingredients, and dishes, and a glossary for each of the three languages.
Edited and translated by †Rudolf Grewe and Constance B. Hieatt