A Bibliography in progress:
Ancient and Medieval Works:
Anonymous. The Book of Sent Sovi, mid 14th century, Catalan. Contemporary edition: The Book of Sent Sovi: Medieval recipes from Catalonia
Anonymous. Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), London, 1888. Online edition.
Anonymous. Livre fort excellent de cuysine. Lyon, 1542
Anonymous (two unknown authors from France and Italy). Liber de Coquina (The Book of Cookery) (late 13th / early 14th century).
Anonymous (un bourgeois Parisien). Le Menagier de Paris. 1393. Contemporary edition: The Good Wife’s Guide (Le Menagier de Paris): A Medieval Household Book
A page from The Kitab Al-Tabikh
Al-Baghdadi. Kitab al-Tabikh – 13th Century. Added to over the years; translated into Turkish in the 15th Century with some additions. Contemporary edition: A Baghdad Cookery Book
Apicius. De re coquinaria (The Art of Cooking). 5th Century A.D., Roman. Contemporary edition: Apicius, a Critical Edition With an Introduction And English Translation
de Nola, Roberto. Libre del Coch. 1520, Catalan – later editions in Spanish.
di Como. Martino (Maestro). Libro de Arte Coquinaria by ca. 1470. Contemporary edition: The Art of Cooking: The First Modern Cookery Book
Master Cooks of King Richard II of England, The. The Forme of Cury, ca. 1391. Contemporary edition: The Forme of Cury: A Roll of Ancient English Cookery
Platina, Bartolomeo (Sacchi). De honesta voluptate. 1475 (see also: Liber de arte conquinaria by di Como)
The First page of the Viandier of Taillevent
Tirel, Guillaume, alias Taillevent. Viandier (14th century, France). Contemporary edition: The Viandier of Taillevent: An edition of all extant manuscripts
Collections:
Renfrow, Cindy. Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian Ms. 279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms. (Out of print; why not get your local used bookseller on the phone?)
Libellus De Arte Coquinaria: An Early Northern Cookery Book 
Warner, Richard. Antiquitates Culinariae; or Curious Tracts relating to the Culinary affairs of the Old English London, 1791. Contains both The Forme of Cury and Ancient Cookery. A.D. 1381.
Albala, Ken. Cooking in Europe, 1250-1650
Renaissance Works:
Bonnefons, Nicolas. Les Delices de la Campagne. 1654
De Casteau, Lancelot. Ouverture de Cuisine. Paris, 1604. Blamed for a falsified mayonnaise poem – first known reappearance of ravioli in the renaissance. Online transcription. Rough translation into English.
Elsholtz, Johann Sigismund. Diaeteticon. 1682. Online edition. An important work on diet by the German physician.
La Chapelle, Vincent. Le Cuisinier moderne. 1735.
La Varenne, François Pierre. Le Cuisinier François, 1651. Le Patissier François. 1653. Le Confiseur François. ca. 1653. Contemporary edition: La Varenne’s Cookery: The French Cook, The French Pastry Chef, The French Confectioner
Massialot, François. Cuisinier royal et bourgeois. 1691. Online edition. & La Nouvelle instruction pour les confitures. 1692. Online edition
Messisbugo, Christoforo. Banchetti Composizioni di Vivande. 1549.
Pepin, Denys. A New Digester or Engine for Softening Bones. 1681
Roselli, Giovanne de. Epulario, il Quale tratta del modo di cucinare Ogni Carne, Ucelli, e Pesci d’ogni sorte. 1516. translated into English in 1598 as Epulario, or the Italian Banquet. Online edition (Italian). Famed as the source of the “Four and twenty blackbirds baked in a pie” recipe. Some original recipes, but largely a further plagiarizing of di Como and probably more suitably filed under Medieval.
Rumpolt, Max. Ein New Kochbuch. c. 1581. Contemporary edition: Online translation project.
Scappi, Bartolomeo. L’arte et prudenza d’un maestro Cuoco. 1570. Contemporary edition: The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro Cuoco (The Art and Craft of a Master Cook)
Stefani, Bartolomeo. L’Arte di Ben Cucinare. 1662
18th and 19th Century:
Anonymous. Le Cuisinier Gascon. 1740. Online facsimile. A charming, if ill organized, collection of recipes famous for its fanciful dish names – Eggs Without Malice, Green Monkey Sauce, Chicken in Short Pants. An extremely important record for foie gras recipes and usage and, along with Marin and Menon, a central 18th century cookbook.
Accum, Friedrich. A Treatise on Adulterations of Food. 1820. and Culinary Chemistry. 1821.
Audot, L.E. La Cuisiniere de la campagne et la ville. 1818. (a compilation of recipes) Online: Adapted and translated into English, 1846.
Beauvilliers, Antoine. L’Art de Cuisinier. 1814. and, La Cuisine Ordinaire (with Antoine Carême). 1848
Carême, Marie-Antoine. L’Art de la Cuisine Francaise au XIXe siecle. 1833. and, Le Pâtissier royal parisien,ou Traité élémentaire et pratique de la pàrtisserie et moderne, suivi d’observations utiles au progrès de cet art, et d’une revue critique des grands bals de 1810 et 1811. 1815 and, Le Cuisinier parisien, Deuxième édition, revue, corrigée et augmentée. 1828.
Jackson, Humphrey. An Essay on Bread. 1758.
Marin, François. Les Dons de Comus. 1739
Menon. Les Soupers de la Cour, [ou l'art de travailler toutes sortes d'alimens, pour servir les meilleures Tables, suivant les quatre Saisons] 1755; La Cuisiniere bourgeoise, suivie de l’office, 1746. Online. Nouveau traitée de la cuisine (2 vol.), 1739.
Pellegrino, Artusi. La scienza en cucina. 1891. Contemporary edition: Science in the Kitchen and the Art of Eating Well
Utrecht-Friedel, Mme. L’art du Confiseur, ou maniere simple et facile de faire toutes sortes de confitures…1801. [and Le Confiseur Royale, 1816].
Viard, Alexandre. Le Cuisinier Impérial 1806. Online edition.
Bibliographies:
Bitting, Katherine G. Gastronomic Bibliography. 1939
Oberlé, Gérard. Les Fastes de Bacchus et de Comus. Histoire du boire et du manger en Europe. 1989
Simon, Andre L. Bibliotheca Gastronomica. 1953.
Vicaire, George. Bibliographie gastronomique. 1890
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