Liber de Coquina

The Liber de Coquina is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the Bibliothèque Nationale in Paris, France.

Description

The text consists of two independent parts, mostly cited as Tractatus and Liber de Coquina. The titles are taken from marginal notes by the medieval editor. While the identity of both the authors is unknown, it is believed that the Tractatus was originally written by a French author and the Liber de Coquina by an Italian author from the Naples area.

Tractatus (part 1)

wine compositions
poultry and meat
fish
dishes for the rich
legumes, eggs, leeks and gravy

Liber de Coquina (part 2)

vegetables
poultry
pastry
fish
compositions of many ingredients

Text

Manuscripts

, fol. 94r-99v, Bibliothèque nationale, Paris
, fol. 129r-139v, Bibliothèque nationale, Paris

Text edition

Marianne Mulon: "Deux traités inédits d'art culinaire médiéval", Bull. philol. et hist. année 1968, vol 1, p. 369-435

Digital versions

The two parts are available at Thomas Gloning's site:
Tractatus de modo preparandi et condiendi omnia cibaria

https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul1-tra.htm

Liber de coquina ubi diuersitates ciborum docentur

https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul2-lib.htm

Translations

Complete Latin-German edition:

Italian translation of the Tractatus:

Enrico Carnevale Schianca : "Tractatus de modo preparandi et condiendi omnia cibaria", Appunti di Gastronomia n. 26, Condeco s.r.l. Editore, Milano 1998