1 - Anonimo trecentesco della corte Angioina" or Anonymous Treatise of the courts of Angioina
2 - De Honesta Voluptate et Valetudine
3 - Libro de arte coquinaria
4 - Epulario il quale tratta del modo di cucinare ogni carne uccelli, e pesci d’ogni sorte
5 - La cucina di papa Martino V
6 - Libro di cucina/ Libro per cuoco  (Anonimo Venetiano)
7 - Anonimo Toscano, Libro della cocina
8 - Opera : (dell' arte del cucinare)
9 - La singolare dottrina de M. Domenico Romoli...
10 -  Il Trinciante di M. Vincenzo Cervio
11 - Le Vinti giornate dell'agricoltvra et de'piaceri della villa.
12 - Libro di Mons. Paolo Giovio De Pesci Romani.
13 - Del beuer caldo costumato de gli antichi Romani
14 - Libro nuovo nel qual a’insegna il modo d’ordinar banchetti
15 - l'insalata e piante che in qualunque modo vengono per cibo del'homo.
16 - Trattato della natura de cibi et del bere del sig. Baldassare Pisanelli
17 - Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti, che crudi o cotti in Italia si mangiano
18 - Archidipno overo dell'insalata e dell'vso di essa

1
CENTURY –14th
DATE OF PUBLICATION:
TITLE: Anonimo trecentesco della corte Angioina" or Anonymous Treatise of the courts of Angioina
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR:
FACSIMILE:
TRANSLATION: In progress, contact Joseph Cook  joeguppy@hotmail.com for information
E-TEXT
COMMENTARY:  14th century Neapolitan cookbook
NUMBER OF RECIPES
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2
CENTURY: 15th
DATE OF PUBLICATION: Circa 1475
TITLE: De Honesta Voluptate et Valetudine
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Platina, 1421-1481
FACSIMILE:
TRANSLATION: Platina's On right pleasure and good health : based upon the critical edition and translation of De honesta voluptate et valetudine / by Mary Ella Milham.
 Publisher: Asheville, NC : Pegasus Press, 1999.
 Edition Date: 1999
 Language: English
 Projected Pub Date: 9901
 Physical Details: p. cm.
 Other Authors: Milham, Mary Ella, 1922-
 Subjects: Cookery, Italian--Early works to 1800.
 ISBN: 1-88981-812-7 (alk. paper)
E-TEXT  http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533841967&idioma=0
COMMENTARY Over 46 versions published between 1475-1999, in a variety of languages
NUMBER OF RECIPES
DESIGNATE PARENT DOCUMENT(S)  Maestro Martino
 

3
CENTURY: early 15th
DATE OF PUBLICATION: 1450-1460
TITLE: Libro de arte coquinaria
MANUSCRIPT DESIGNATION: MS urbinate Latino 1203 from Vatican Library in Rome, Riva del Garda, Archivio Storico, MS Buhler 19, New York Peirpont Morgan Library
AUTHOR/EDITOR
FACSIMILE: Author: Martino, 15th cent.
 Title: [Libro de arte coquinaria]
Book on the art of cookery / by Maestro Martino of Como, formerly cook to the chamberlain & patriarch of Aquileia, written in Italy during the years AD 1450-1460 ; photographed by J.D. Vehling, Chicago, 1928-1940.
 Publisher: [Chicago? : s.n., 1941?]
 Edition Date: 1941
 Language: Italian
 Notes: In Italian.
Photocopy of ms. (Libro de arte coquinaria) preserved in the Library of Congress, Washington, D.C.
Physical Details: 70 leaves ; 26 cm.

Author: Maestro Martino.
 Title: Libro de arte coquinaria / Maestro Martino da Como ; a cura di Emilio Montorfano e con introduzione di Ernesto Travi.
 Publisher: Milano : Terziaria, 1990.
 Edition Date: 1990
 Language: Italian
 Notes: Includes facsim. and transcription of Mss. held at Library of Congress, Washington, D.C.
 Physical Details: xxxiii, 127 p. : facsims. ; 30 cm.
 Other Authors: Montorfano, Emilio.
 

Also published in the collection:
Title: Arte della cucina : libri di ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo / a cura di Emilio Faccioli.
 Publisher: Milano : Edizioni Il Polifilo, c1966.
 Edition Date: 1966
 Language: Italian
 Notes: Text in Italian or Latin; Latin text accompanied by parallel Italian translation.
Includes index.
 Physical Details: 2 v. : ill. ; 27 cm.
 Series: Classici italiani di scienze, techniche e arti
 Other Authors: Faccioli, Emilio.
Herndon/Vehling Collection.

And:
Author: Benporat, Claudio, 1938-
 Title: Cucina italiana del quattrocento / Claudio Benporat.
 Publisher: Firenze : Leo S. Olschki Editore, 1996.
 Edition Date: 1996
 Language: Italian
 Physical Details: 305 p. : ill. ; 26 cm.
 Series: Biblioteca dell'"Archivum Romanicum." Serie I, Storia, letteratura, paleografia, ISSN 0066-6807 ; v. 272
 ISBN: 8822244583

Online: Maestro Martino: Libro de arte coquinaria (sec. XV).
-- Based on: Arte della cucina. Libri di ricette, testi sopra lo scalco, i trinciante e i vini. Dal XIV al XIX secolo. A cura di Emilio Faccioli. Vol. 1. Milano 1966, courtesy of Thomas Gloning:  http://www.uni-giessen.de/gloning/tx/martino2.htm

TRANSLATION: Title: [Cuoco napoletano.]
The Neapolitan recipe collection : (New York, Pierpont Morgan Library, MS Buhler, 19) : a critical edition and English translation / by Terence Scully ; initially with the collaboration of Rudolf Grewe.
 Publisher: Ann Arbor [Mich.] : University of Michigan Press, c2000.
 Edition Date: 2000
 Language: English
 Physical Details: vi, 256 p. ; 27 cm.
 Other Authors: Scully, Terence, 1935-
Pierpont Morgan Library.
 ISBN: 0-472-10972-3 (cloth : alk. paper)

Title: The art of cooking :
the first modern cookery book /
Author(s): Maestro Martino. ; Ballerini, Luigi. ; Parzen, Jeremy. ; Barzini, Stefania.
Publication: Berkeley :; University of California Press,
Year: 2005
Description: 208 p. ; 23 cm.
Language: English
Standard No: ISBN: 0520232712 (cloth : alk. paper);

E-TEXT: None
COMMENTARY- most widely published and plagiarized manuscript from early Italian culinary history.
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4
CENTURY – early 16th –17th
DATE OF PUBLICATION – Early 16th through 17th century
TITLE – Epulario il quale tratta del modo di cucinare ogni carne uccelli, e pesci d’ogni sorte
MANUSCRIPT DESIGNATION
AUTHOR/EDITOR – Giovanni de Rosselli
FACSIMILE -
TRANSLATION
Title: Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.
Author(s): Rosselli, Giovanne de.
Publication: London :; Printed by A[dam] I[slip] for William Barley, and are to bee sold at his shop in Gratious street, neere Leaden-hall,
Year: 1598 Description: [80] p.
Language: English Series: Variation: Early English books, 1475-1640 ;; 539:8.
References: STC (2nd ed.); 10433

E-TEXT – English translation available on eebo http://eebo.chadwyck.com/home http://gateway.proquest.com/openurl?ctx_ver=Z39.88-2003&res_id=xri:eebo&rft_id=xri:eebo:citation:99841253

Transcription of this translation is in progress by Kirrily Robert katherine@infotrope.net

COMMENTARY – published in Italy many times between 1533 up to 1750.  Was translated into English in the 16th century and published under the name Epulario – The Italian banquet.
NUMBER OF RECIPES
DESIGNATE PARENT DOCUMENT(S) – Almost a straight Martino plagiarism.
 

5
CENTURY: 15th
DATE OF PUBLICATION: early 15th century
TITLE – La cucina di papa Martino V
MANUSCRIPT DESIGNATION:; Bibliothèque nationale (France). ; Manuscript.; Latin 7054, fol. 66-74.
AUTHOR/EDITOR: Bockenheym, Johannes, fl. 1417-1435.
FACSIMILE: Title: La cucina di papa Martino V /
Author(s): Bockenheym, Johannes, fl. 1417-1435. ; Bonardi, Giovanna.
Corp Author(s): Bibliothèque nationale (France). ; Manuscript.; Latin 7054, fol. 66-74.
Publication: Milano : A. Mondadori,
Year: 1995
Description: xxix, 81 p. ; 18 cm.
Language: Italian; Introd. in Italian; text in Italian and Latin on facing pages.
Series: Passepartout ;; 32; Variation: Passepartout (Milan, Italy) ;; 32.
Standard No: ISBN: 8804404310
TRANSLATION - none
E-TEXT - none
COMMENTARY – An interesting cookbook as recipes are designated as suitable for certain classes of people, i.e. clergy, laborers, Germans, whores etc.
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6
CENTURY 15th
DATE OF PUBLICATION late 14th early 15th
TITLE: Libro di cucina/ Libro per cuoco  (Anonimo Venetiano)
MANUSCRIPT DESIGNATION:  Biblioteca Casanatense No. 225, 15th c.
AUTHOR/EDITOR: Unknown
FACSIMILE: Transcription in:
Title: Libro di cucina del secolo XIV.
Author(s): Frati, Lodovico, b. 1855.
Publication: Livorno, R. Giusti,
Year: 1899
Description: 92 p. 20 cm.
Language: Italian
Series: Raccolta di rarità storiche e letterarie,; v. 2;

And:
Title: Arte della cucina.
Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo.
Author(s): Faccioli, Emilio,  ed.
Publication: Milano, Edizioni il Polifilo
Year: 1966
Description: 2 v. illus. 27 cm.
Language: Italian
Series: Classici italini di scienze technique e arte;

TRANSLATION: By Louise Smithson, http://www.geocities.com/helewyse/libro.html
E-TEXT: By Thomas Gloning, http://www.uni-giessen.de/gloning/tx/frati.htm
COMMENTARY
NUMBER OF RECIPES: 125
DESIGNATE PARENT DOCUMENT(S): closely related to Anonimo Toscano, the anonymous Tuscan cooking manuscript.
 

7
CENTURY 15th
DATE OF PUBLICATION: late 14th early 15th
TITLE Anonimo Toscano, Libro della cocina
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: unknown
FACSIMILE: Available in
Title: Arte della cucina.
Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo.
Author(s): Faccioli, Emilio,  ed.
Publication: Milano, Edizioni il Polifilo
Year: 1966
Description: 2 v. illus. 27 cm.
Language: Italian
Series: Classici italini di scienze technique e arte;

And:
Title: Il libro della cucina del sec. XIV,
testo di lingua non mai fin qui stampato.
Author(s): Zambrini, Francesco,; 1810-1887, ; ed.
Publication: Bologna, G. Romagnoli,
Year: 1863
Description: liii, 127 p. 19 cm.
Language: Italian
Series: Scelta di curiosità letterarie inedite o rare dal secolo XIII al XIX.; Dispensa 40;
Standard No: LCCN: a 53-4642

TRANSLATION – courtesy of Vittoria Aureli
http://www.geocities.com/anahita_whitehorse/LibroDellaCocina.html
E-TEXT – Courtesy of Thomas Gloning, http://www.uni-giessen.de/gloning/tx/an-tosc.htm
COMMENTARY
NUMBER OF RECIPES: 185
DESIGNATE PARENT DOCUMENT(S)
 

8
CENTURY 16th
DATE OF PUBLICATION: 1570 - 1622
TITLE  Opera : (dell' arte del cucinare)
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Bartolomeo Scappi
FACSIMILE: Available through Arnaldo Forni Editore: https://www.fornieditore.com/eforni/pages/ShowOpera.php3?SKU=2292+3&L=IT
TRANSLATION: No complete although individual recipes translated by Louise Smithson http://www.geocities.com/helewyse
E-TEXT: http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533351951&idioma=0
COMMENTARY
NUMBER OF RECIPES: over 1000, with variations, an entire chapter dedicated to menus from every month of the year.
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9
CENTURY 16th
DATE OF PUBLICATION:  1593
TITLE: La singolare dottrina de M. Domenico Romoli...
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Domenico Romoli
FACSIMILE: Never published
TRANSLATION: none
E-TEXT Available in two sources: Universidad Complutense
http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533354039&idioma=0
And the Fons Grewe site:
http://www.bib.ub.es/grewe/showbook.pl?gw007
COMMENTARY: a complete book giving the duties of each household servant, foods, menus, recipes etc. A total of 774 pages.
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10
CENTURY 16th
DATE OF PUBLICATION: 1593
TITLE: Il Trinciante di M. Vincenzo Cervio : ampliato et a perfettione ridotto dal Caualier Reale Fusoritto da Narni...
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Cervio, Vincenzo
FACSIMILE:
TRANSLATION: none
E-TEXT Courtesy of the Fons Grewe Site:
http://www.bib.ub.es/grewe/showbook.pl?gw009
COMMENTARY: 170 pages giving instructions on how to carve all manner of animals and fruit, includes several menus and instructions for service.
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11
CENTURY 16th
DATE OF PUBLICATION: 1575, 1580, 1588
TITLE:  Le Vinti giornate dell'agricoltvra et de'piaceri della villa.
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Gallo, Agostino
FACSIMILE:
TRANSLATION
E-TEXT Courtesy of the Fons Grewe Site 1575 version.
http://www.bib.ub.es/grewe/showbook.pl?gw010
COMMENTARY: 471 pages organized mostly as a discussion between an interviewer and a farmer.  Giving such details as grape planting and harvesting, wine making, cheese making, raising livestock.  How to run a country estate.
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12
CENTURY 16th
DATE OF PUBLICATION: 1560
TITLE Libro di Mons. Paolo Giovio De Pesci Romani. / tradotto in volgare da Carlo Zancaruolo.
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Giovio, Paolo, Bisbe de Nocera
FACSIMILE:
TRANSLATION
E-TEXT Courtesy of the Fons Grewe Site
http://www.bib.ub.es/grewe/showbook.pl?gw008
COMMENTARY: 197 pages regarding the fish, gives names in several dialects, appearances, properties, how they are cooked/eaten, health implications.
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13
CENTURY 16th
DATE OF PUBLICATION: 1593
TITLE Del beuer caldo costumato de gli antichi Romani / trattato d'Antonio Persio...
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Persio, Antonio
FACSIMILE:
TRANSLATION
E-TEXT Courtesy of Universidad Complutense
http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533102919&idioma=0
COMMENTARY 204 Pages, essentially a diatribe against the ill’s of chilled/iced drinks, quoting the ancients (mostly Latin and Greek philosophers) to prove that warm or heated drinks are better for the body. Very interesting from the point of view that drinking of water is discussed both warm and frozen.
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14
CENTURY 16th
DATE OF PUBLICATION: 1557 with reprints
TITLE Libro nuovo nel qual a’insegna il modo d’ordinar banchetti apparecchiar tavole, fornir palazzi, & ornar camere per ogni gran principle
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Messisbugo, Cristoforo
FACSIMILE: Arnaldo Forni Editore:
Christofaro di Messisbugo,
Libro novo nel qual s'insegna a' far d'ogni sorte di vivanda
(Venetia, 1557). (TG) Presentazione alla ristampa di G. Mantovano. In-16, pp. 244, tela
https://www.fornieditore.com/eforni/pages/ShowOpera.php3?SKU=1049+6&L=IT
TRANSLATION: In progress by Charles A. Potter email: basiliusphocas@hotmail.com
E-TEXT none
COMMENTARY: An excellent source of rich 16th century dishes, representative of how the very wealthiest in society lived and ate.
NUMBER OF RECIPES: 323
DESIGNATE PARENT DOCUMENT(S)

15
CENTURY: 16th
DATE OF PUBLICATION: around 1570
TITLE l'insalata e piante che in qualunque modo vengono per cibo del'homo.
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Felicius, Constantius
FACSIMILE:
Author(s): Felicius, Constantius, d. 1585. ; Arbizzoni, Guido.
Publication: Urbino : QuattroVenti : distribuzione P.D.E.,
Year: 1986-
Description: v. <1 > ; 22 cm.
Language: Italian
Series: Lo Studiolo;
Contents: 1. Del'insalata e piante che in qualunque modo vengono per cibo del'homo.
Standard No: LCCN: 87-134022

TRANSLATION
E-TEXT: In progress courtesy of Thomas Gloning, tgl@Mailer.Uni-Marburg.DE
COMMENTARY:
NUMBER OF RECIPES
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16
CENTURY: 16th
DATE OF PUBLICATION: 1584
TITLE: Trattato della natura de cibi et del bere del sig. Baldassare Pisanelli
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Pisanelli, Baldassare
FACSIMILE:
TRANSLATION
E-TEXT: Courtesy of Universidad Complutense
http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533107074&idioma=0
COMMENTARY:  Essentially a health text more than a food text, the nature (hot/cold/dry/moist) of each food is explored, the ill effects and benefits of it’s nutrition.  Useful because of the links that are made: i.e. eat this with old cheese, eat this with hot spices etc.
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17
CENTURY: 17th
DATE OF PUBLICATION
TITLE Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti, che crudi o cotti in Italia si mangiano
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Castelvetro, Giacomo, 1546-1616?
FACSIMILE: N/A
TRANSLATION:
The fruit, herbs & vegetables of Italy :
an offering to Lucy, Countess of Bedford /
Author(s): Castelvetro, Giacomo, 1546-1616? ; Riley, Gillian.
Publication: London, England : New York, N.Y., USA : Viking ; [London] : British Museum, Natural History,
Year: 1989
Description: 175 p. : ill. (some col.) ; 26 cm.
Language: English
Standard No: ISBN: 067082724X : LCCN: 89-51105
E-TEXT: http://www.liberliber.it/biblioteca/c/castelvetro/index.htm
COMMENTARY:  an early 17th century book that offers insight into the Italian love of fruits and vegetables and manner of cooking/service.
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18
CENTURY 17th
DATE OF PUBLICATION 1627
TITLE Archidipno overo dell'insalata e dell'vso di essa ... / da Saluatore Massonio ...
MANUSCRIPT DESIGNATION:
AUTHOR/EDITOR: Massonio, Salvatore
FACSIMILE:
TRANSLATION
E-TEXT Courtesy of Universidad Complutense
http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=B20397215&idioma=0
COMMENTARY: 453 pages.  Published in the early stages of the 17th century this book is exceedingly useful as it details every vegetable used in salads, the materials used for dressings (oils, vinegars, fruit juices).
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