Scents and Flavors: A Syrian Cookbook.
The Art of Cookery in the Middle Ages (Terence Scully)
Scheherazade's Feasts: Foods of the Medieval Arab (Habeeb Salloum, Muna Salloum, Leila Salloum Elias)
Fodder & Drincan: Anglo-Saxon Culinary History (Emma Kay)
Pleyn Delit: Medieval Cookery for Modern Cooks (Constance B. Hieatt, Brenda Hosington, Sharon Butler)
Food, Eating and Identity in Early Medieval England (Allen J. Frantzen)
*Sale* The Way We Ate: 100 Chefs Celebrate a Century at the American Table (Noah Fecks, Paul Wagtouicz)
Kitchens, Cooking, and Eating in Medieval Italy (Katherine A. McIver)
Art, Culture, & Cuisine: Ancient & Medieval Gastronomy (Phyllis Pray Bober)
The Oldest Cuisine in the World: Cooking in Mesopotamia (Jean Bottéro)
So Good.. The Magazine of Haute Patisserie #24