Bibliography

Bibliography

Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. Philadelphia: University of Pennsylvania Press, 1983.

Taillevent, and Terence Scully. The Viandier of Taillevent: An Edition of All Extant Manuscripts. [Ottawa]: University of Ottawa Press, 1988.

Scully, D. Eleanor, and Terence Scully. Early French cookery: sources, history, original recipes and modern adaptations. Ann Arbor: University of Michigan Press, 1995.

Chiquart, and Terence Scully. Chiquart’s On Cookery: A Fifteenth-Century Savoyard Culinary Treatise. American university studies, v. 22. New York: P. Lang, 1986.

Taillevent, and James Prescott. The Viandier of Taillevant
http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html

Bloch, Steven. Cooking in Ostgardr: French recipes June 1996
http://lemur.cit.cornell.edu/~jules/medieval_info.html

Chiquart and Elizabeth Cook. Du Fait de Cuisine
http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait_de_Cuisine/du_fait_de_c_contents.html

Anonymous, and Janet Hinson. Le Menagier de Paris
http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html

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