by Ken Albala & Rosanna Nafziger
An old-fashioned cookery book with recipes written in paragraph form (no list of ingredients at the beginning) for many foods including pickles, jam, soup, bread, cheese, pie and more. Several medieval recipes are also reproduced in the book.
This is interesting just to read if you're interested in cooking; the writing style is entertaining and there's a great deal of historical information. The only error I noticed was that it says in one place that the recipe was reduced by one fifth because the original made a huge amount, but must mean the recipe was reduced to one fifth.