The following books can be ordered from Amazon.com. indicates a link to the Stewpot Bibliography page.  See also our list of books available from Amazon.co.uk.

Last updated 1 February 2005.

• All Manners of Food : Eating and Taste in England and France from the Middle Ages to the Present, by Stephen Mennell. 

• All the King's Cooks : The Tudor Kitchens of King Henry VIII at Hampton Court Palace, by Peter Brears. 

• Anthimus: On The Observance of Food, by Mark Grant (ed.) 

• The Appetite and the Eye : Visual Aspects of Food and Its Presentation Within Their Historic Context (Food and Society), by C. Anne Wilson (Editor), Peter Brears (Illustrator). 

• The Art of Cookery in the Middle Ages, by Terence Scully. 

• The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture), by Maestro Martino of Como (Luigi Ballerini, Jeremy Parzen, Stefania Barzini, ed.).

• Art, Culture and Cuisine : Ancient and Medieval Gastronomy, by Phyllis Pray Bober.

• The Art of Dining : A History of Cooking & Eating, by Sara Paston-Williams.

• Banquetting Stuffe : The Fare and Social Background of the Tudor and Stuart Banquet (Food and Society, No. 1), by C. Anne Wilson (Editor), Peter Brears (Illustrator). Hardcover; also available in Paperback. 

• A Book of Historical Recipes, by Sara Paston-Williams. 

• The Boke of Keruynge: The Book of Carving, by Wynken de Worde (Peter Brears, ed.).

• The British Museum Cookbook, by Michelle Berriedale-Johnson. 

• Cakes and Characters, by Bridget Ann Henisch.  

• Chilies to Chocolate : Food the Americas Gave the World, by Nelson Foster (Editor), Linda S. Cordell (Editor).

• The Classical Cookbook, by Andrew Dalby, Sally Grainger (Contributor).

• The Compleat Housewife, by Eliza Smith.  

• Consuming Passions, by Peter Farb and George Armelagos.  

• Cookery and Dining in Imperial Rome, by Apicius (Joseph Dommers Vehling, trans.)  

• Cooks, Gluttons and Gourmets: A History of Cookery, by Betty Wason.  

• The Country House Kitchen, by Pamela A. Sambrook (Editor), Peter Brears (Editor). 

• Culture of The Fork, by Giovanni Rebora, Albert Sonnenfeld.  

• Curye on Inglysch (Early English Text Society, Supplementary Series 8), by Constance B. Hieatt (Editor). 

• Dangerous Tastes: The Story of Spices (California Studies in Food and Culture), by Andrew Dalby.

• The Delectable Past, by Esther B. Aresty.  

• Dining With William Shakespeare, by Madge Lorwin. 

• The Domostroi, by Carolyn Johnston Pouncy. 

• A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews, by David M. Gitlitz, Linda Kay Davidson.  Hardcover; also available in Paperback. 

• Early French Cookery : Sources, History, Original Recipes and Modern Adaptations, by D. Eleanor Scully, Terence Scully, J. David Scully (Illustrator), Eleanor Scully.  

• Eating Right in the Renaissance, by Ken Albala.  

• The English Cookery Book: Historical Essays (Leeds Symposium on Food History, Food and Society series.), by Eileen White.  

• Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking, by Hilary Spurling.  

• The English Housewife, by Gervase Markham (Introduction), Michael R. Best (Preface).  

• Fabulous Feasts, by Peter Kent.

• Fabulous Feasts : Medieval Cookery and Ceremony, by Madeleine Pelner Cosman.  

• Fast and Feast : Food in Medieval Society, by Bridget Ann Henisch.  

• A Feast for the Eyes, by Gillian Riley. 

• A Feast of Scotland, by Janet Warren.  

• Food: An Authoritative and Visual History and Dictionary of the Foods of the World, by Waverly Root.  

• Food and Cooking in Medieval Britain, by Maggie Black.  

• Food and Cooking in Roman Britain, by Jane Renfrew.  

• Food and Cooking in 16th Century Britain:  History and Recipes, by Peter Brears.  

• Food & Drink in Britain : From the Stone Age to the 19th Century, by C. Anne Wilson.  

• Food and Drink in Medieval Poland : Rediscovering a Cuisine of the Past, by Maria Dembinska, Magdalena Thomas (Translator), William Woys Weaver.  

• Food and Feast in Medieval England, by P. W. Hammond, Alison Sim. 

• Food and Feast in Tudor England, by Alison Sim.  

• The Food Chronology : A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present, by James Trager.

• Food (European Perspectives: A Series in Social Thought and Cultural Criticism), by Jean Louis Flandrin (Editor), Massimo Montanari (Editor), Albert Sonnenfeld (Editor).

• Food in Antiquity : A Survey of the Diet of Early Peoples, by Patricia Brothwell (Contributor), Don R. Brothwell.

• Food In England, by Dorothy Hartley. 

• Food in History, by Reay Tannahill. 

• Fooles and Fricassees : Food in Shakespeare's England, by Mary Anne Caton (Editor), Joan Thirsk (Editor).  

• The French Cook, by Francois Pierre La Varenne (Philip & Mary Hyman, trans.) [no Stewpot review]

• Galen on Food and Diet, by Galen, Mark Grant.  Hardcover; also available in Paperback.

• Garlic, Wine and Olive Oil : Historical Anecdotes and Recipes, by Thomas Pellechia.

• The Good Housewife's JEWEL, by Thomas Dawson (Maggie Black, ed.) 

• Great Cooks and Their Recipes : From Taillevent to Escoffier, by Anne Willan, Michael Boys (Photographer).  

• A Handbook of Anglo-Saxon Food : Processing and Consumption, by Ann Hagen. 

(See also The Second Handbook of Anglo-Saxon Food)

• The Herbal : Or, General History of Plants, by John Gerard.  

• Herbs for the Medieval Household, by Margaret B. Freeman.  

• A History of Cooks and Cooking (The Food Series), by Michael Symons. 

• A History of Food, by Maguelonne Toussant-Samat (Anthea Bell, trans.) 

• The Horizon Cookbook and Illustrated History of Eating and Drinking Through The Ages, by William Harlan Hale. 

• Icelandic Food and Cookery, by by Nanna Rögnvaldardóttir. 

• Italian Food, by Elizabeth David, Julia Child (Introduction).  

• John Evelyn, Cook, by John Evelyn.  

• Ladie Borlase's Receiptes Booke (Iowa Szathmary Culinary Arts Series), by Ladie Borlase (Editor), David E. Schoonover (Editor), Jessica Renaud.  

• Libellus De Arte Coquinaria : An Early Northern Cookery Book (Medieval & Renaissance Texts & Studies (Series), V. 222.), by Rudolf Grewe (Editor), Constance B. Hieatt (Editor).  

• Living and Dining in Medieval Paris, by Nicole Crossley-Holland.  

• Making Mead:  A Complete Guide to the Making of Sweet and Dry Mead, Melomel, Metheglin, Hippocras, Pyment and Cyser, by Bryan Acton and Peter Duncan.  

• Martha Washington's Booke of Cookery, by Armand Eisen, Martha Washington.

• Martha Washington's Booke of Cookery and Booke of Sweetmeats, by Martha Washington, Karen Hess (Editor).  

• Medieval Arab Cookery: Papers by Maxine Rodinson and Charles Perry with a reprint of A Baghdad Cookery Book, by Max Rodinson.

• The Medieval Calendar Year, by Bridget Ann Henisch. 

• The Medieval Cookbook, by Maggie Black.  

• Medieval Cookery:  Recipes and History, by Maggie Black. 

• Medieval Health Handbook:  Tacuinum Sanitatis, by Luisa Cogliati Arano. 

• A Medieval Home Companion:  Housekeeping in the 14th Century, by Tania Bayard 

• The Medieval Kitchen : Recipes from France and Italy, by Odile Redon, Francoise Sabban, Silvano Serventi, Edward Schneider, Franp Sabban (Compiler). Hardcover; also available in Paperback. 

• A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes, by Clifford A. Wright.

• Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal, by Margaret Visser.

• The Neapolitan Recipe Collection : (New York, Pierpont Morgan Library, MS Buhler, 19) : A Critical Edition and English Translation, by Terence Scully (Translator), Cuoco Napoletano.  

• Near A Thousand Tables: A History of Food, by Felipe Fernandez-Armesto. 

• The Nimatnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights (Routledgecurson Studies in South Asia), by Norah M. Titley. 

• Olde Englishe Recipes, by Michelle Berriedale-Johnson.  

• The Original Mediterranean Cuisine: Medieval Recipes for Today, by Barbara Santich.  

• Painters and Food: Renaissance Recipes, by Gillian Riley.  

• Pepys At Table:  Seventeenth Century Recipes for the Modern Cook, by Christopher Driver and Michelle Berriedale-Johnson.  

• Platina : On Right Pleasure and Good Health (Medieval & Renaissance Texts & Studies, V. 168), by Platina, Mary Ella Milham.  Hardcover; also available in a Paperback Edition (abridged).  

• Pleyn Delit : Medieval Cookery for Modern Cooks, by Constance B. Hieatt, Sharon Butler (Contributor), Brenda M. Hosington (Contributor).  

• The Renaissance Cookbook, by Berengario delle Cinqueterre.

• The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners, by Margaret Visser.  

• Roman Cookery : Ancient Recipes for Modern Kitchens, by Mark Grant.  

• Roman Cookery:  Elegant and Easy Recipes From The World's First Gourmet, by John Edwards.  

• Sallets, Humbles & Shrewsbury Cakes, by Ruth Anne Beebe.  

• Savoring the Past : The French Kitchen and Table from 1300 to 1789, by Barbara Ketcham Wheaton.  

• A Second Handbook of Anglo-Saxon Food & Drink : Production & Distribution,  by Ann Hagen

• The Sensible Cook : Dutch Foodways in the Old and the New World, by Peter G. Rose (Editor).  Hardcover; also available in Paperback. 

• Seven Centuries of English Cooking : A Collection of Recipes, by Maxime de la Falaise, Arabella Boxer. (Editor)  

• A Sip Through Time - A Collection of Old Brewing Recipes, by Cindy Renfrow.  

• Soup: The English Kitchen, by Eileen White.  

• The Spice Companion : The Culinary, Cosmetic, and Medicinal Uses of Spices, by Richard Craze.  

• Sugar-plums and Sherbet:  The Prehistory of Sweets, by Laura Mason.  

• Sweet Herbs and Sundry Flowers:  Medieval Gardens of the Cloisters, by Tania Bayard.  

• Take A Buttock of Beefe, by Verity Isitt.  

• Take a Thousand Eggs or More (Second Edition/2 Volumes), by Cindy M. Renfrow.  

• A Taste of Ancient Rome, by Ilaria Gozzini Giacosa, Anna Herklotz (Translator).  

• A Taste of History:  10,000 Years of Food In Britain, by Maggie Black (ed.)  

• To The King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking, by Lorna Sass.  

• To The Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking, by Lorna Sass.  

• Traditional Food from Wales, by Bobby Freeman. 

• Traveling Dysshes, or Foods For Wars, Peace, and Pot-lucks, by Siobhan Medhbh O'Roarke (a.k.a. Pat McGregor).  

• A Treasury of Hidden Secrets: A 17th Century Housewives' Handbook of Cookery and Medicine, by John Partridge.

• The True History of Chocolate, by Sophie D. and Michael Coe.  

• The Vivendier: A Fifteenth Century Cooking Manuscript, by Terence Scully.  

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• Food: A History, by Felipe Fernandez-Armesto.
• The French Cook, by Francois Pierre la Varenne.
• The Good Housewife's Jewel, by Thomas Dawson (Maggie Black, intro.).
• Living and Dining in Medieval Paris, by Nicole Crossley-Holland.
• The Origin of Plants, by Maggie Campbell-Culver.
• The Pig: A British History, by Julian Wiseman.