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• Pleyn Delit: Medieval Cookery for Modern Cooks by Constance B. Hieatt
• Cooking Apicius: Roman Recipes for Today by Sally Grainger
• Early French Cookery: Sources, History, Original Recipes and Modern Adaptations by D. Eleanor Scully
• Take a Thousand Eggs or More by Cindy Renfrow
• A selection of recipes devised, cooked, and tasted by the Carolingian Cooks' Guild from November AS XXXIX to June AS XL by Morwenna Westerne [ed]
• Dining With William Shakespeare by Madge Lorwin
• A Taste of Ancient Rome by Ilaria Gozzini Giacosa
• Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen by Ruth Anne Beebe
• The Original Mediterranean Cuisine: Medieval Recipes for Today by Barbara Santich
• To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking by Lorna J. Sass
• The Medieval Kitchen: Recipes from France and Italy by Odile Redon
• Take a Thousand Eggs or More, Two Volume Set by Cindy Renfrow
• Cooking and eating of the Hundred Years War by David Tallan
• Receipts of pastry & cookery : for the use of his scholars by Edward Kidder
• Pioneer Cookbook Campfire and Kitchen Recipes from Early America by Ferne Shelton
• Turkish meze & raki party by Culinary Historians of Boston
• Possets, caudles, syllabubs and other drinks of the Medieval and Renaissance periods by [Lady] Maria von dem Morgenrot
• Traditional Country House Cooking by C. Anne Wilson
• Flavors of the Middle East [Vol 39, no 2 of Armco World, March-April 1988] by Claudia Roden
• Medieval Cooking Today by Moira Buxton

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