Henry Notaker's
Old Cookbooks and Food History
Translations of classics
ALI-BAB
Ali-Bab was the pesudonym of the engineer Henri Babinski(1855-1931) when he
published his Gastronomie Pratique
in 1907.
Danish
Gastronomisk Haandbog. København 1944 (Herman Dedichen). New edition 1945.
Facsimile reprints 1976, 1985, 1997..
English
The encyclopedia of practical gastronomy.
APICIUS
The Latin cookbook from the first century
attributed to the Roman gournet Apicius
is known through two ninth century manuscripts. The first printed edition is
from 1498.
Catalan
L’art de la cuina.
Llibre de cuina. Barcelona 2005. (Barbara Matas
Bellés).
Danish
De re coquinaria. København 1975. (Karen Olsen and Jens Pedersen). New edition 1976.
Mad for
Dutch
De re coquinaria. Brussels 2001. (Nicole van der Auwera)
”Het Kookboek van Apicius”. In: W.A. Forbes: De Antieke Keuken. Bussum [1965].(Selected
recipes)
English
Apicius. Cookery and dining in Imperial
Rome.
The Roman cookery of Apicius.
Apicius. Totnes 2006 (Critical
edition, Christopher Grocock and Sally Grainger).
Finnish.
Roomalainen keittokirja. Helsinki 2002 (Tuulikki Elo, Heikki Laakkonen,
Eero Valjakka)
French
Les Dix livres
de cuisine d’Apicius.
L’art culinaire.
German
Das Apicius-Kochbuch aus der altrömischen
Kaiserzeit. Breslau/
Altrömische Kochkunst in zehn Büchern.
An der Tafel des Trimalcio. [München] 1959. (Max und Gabriele Faltner).
Das Kochbuch der Römer. Zürich 1970.
(Selection, Elizabeth Alföldi Rosenbaum). New editions 1971, 1973, 1976, 1978, 1981, 1984, 1988, 1989, 1993,
1994, 1995, 1999.
De re copquinaria
lateinisch-deutsch.
Greek
De re coquinaria.
Hungarian
Szakácskönyv a római korból.
Italian
Delle vivande e condimenti. Venezia 1852. (Giambatista Baseggio). Facsim ile reprint Roma 1966.
De re coquinaria. [Milano] 1930. (Paolo Buzzi).
New editions 1946, 1948.
La cucina di Roma. Milano 1957. (Paolo Buzzi)
De re coquinaria. Pisa 1957. (Aldo Marsili)
Manuale di gastronomia.
Milano 1967. (A. Bertozzi).
De re coquinaria.
Quel ghiottonaccio Celio
Apicio.
L‘arte culinaria. Milano 1990. (Giulia Carazzali). New editions 1994, 2003, 2004.
La cucina dell’antica Roma. Roma 1990. (Clotilde Vesco). New edition ca. 1994.
De re coquinaria. [Milano]
1998. (Selection, Attilio A. del Re). New editions 2002, 2004.
I cibi di Roma imperiale. Milano ca. 2004. (Gianni Gentilini).
Antica Roma a tavola. Vimercate ca. 2005.
Manuale di gastronomia. Milano [2009].
Polish
O sztuce kulinarnej.
Portuguese
O livro de cozinha de Apicio. Sintra 1997. (Inês de Ornelas e castro).
Spanish
De re coquinario Español.
La cocina
en la antigua Roma.
De re coquinaria. Barcelona 2006. (Selection based on the
Italian edition by Attilio A. Del Re, Juana Barría).
De re coquinaria. [Donostia]
1995. (Miguel Ibáñez Artica).
Swedish
En gammal romersk kokbok. [
ARTUSI
Pellegrino
Artusi (1820-1911), a retired businessman, published
the first edition of his cookbook La Scienza in Cucina e l’Arte di Mangiar Bene
in 1891.
Dutch
De wetenschap in de keuken en de kunst om goed te eten.
Amsterdam 1995. (Pietha de Voogd
& Mieke Geuzebroek). New editions 1997, 2001, 2004..
English
Science in the kitchen and the art of eating well.
German
Von der Wissenschaft
des Kochens und der Kunst des Geniessens. München 1982. (Thomas Münster). New edition 2000.
Der grosse Artusi. München 1986. (Thomas Münster). New edition 1991.
Von der Wissenschaft des Kochens und der Kunst des Geniessens.(with modern recipes). München 1998. (Thomas Münster & Claudia Dellatorre).
Die klassische Kochkunst Italiens (with modern recipes). Stuttgart 2005. (Thomas Münster & Claudia Dellatorre).
BRILLAT-SAVARIN
Anthelme Brillat-Savarin (1755-1826) published his great work Physiologie du Goût in
Czech
Fysiologie chuti.
Danish
Smagens Fysiologi. København 1947. (Verner Seemann).
New editions 1966, 1986,
Dutch
Het wesen van
de smaak.
English
The Physiology of Taste.
The Handbook of Dining.
Gastronomy as a fine art.
Brillat-Savarin’s Physiologie du Goût. A Handbook of Gastronomy.
Gastronomy
as a fine art, or, The science of good living.
The Handbook of Gastronomy.
The Physiology of taste.
The Physiology of Taste.
The Physiology of Taste.
The Physiology of taste.
The Philosopher in the Kitchen. Hammondsworth 1970. (Anne
Drayton). Reprint 1981, 1994.
The Physiology of taste.
The Physiology of taste.
Finnish
Maun fysiologia. Jyväskylä 1988.
Maun fysiologia.
German
Physiologie des Geschmacks. Braunschweig
1865. (C. Vogt). New editions 1866, 1867, 1878, 1885,
1913.
Physiologie des Geschmacks.
Physiologie des Geschmacks. München 1913.
(Heinrich Conrad).
Physiologie des Geschmacks.
’
Die Freuden der Tafel.
München
1922. (Gertrud von Helmstett). New edition 1954.
Physiologie des Geschmacks. Wien/
Physiologie des Geschmacks. München 1962.
(Anjuta Dünnwald). New edition 1976.
Physiologie des Geschmacks. Lindau 1978.
(Reprint of C. Vogts translation,
1878 edition).
Physiologie des Geschmacks.
Physiologie des Geschmacks.
Hungarian
Az izlés fiziologiája.
Norwegian
Smakens fysiologi. Oslo 2007. (The
Roland Barthes edition from 1975, Knut Stene-Johansen).
Polish
Fiziologia smaku. Warszawa 1973. (Wacław Zawadzki, Joanna Guze) . New
edition 1977, 1996, 1997.
Slovak
Fyziológia chuti.
Spanish
Fisiología del gusto. México 1852.
(Eufemio Romero)
Fisiología del gusto.
Fisiología del gusto.
Fisiología del gusto. Madrid 1966. (Antonio Espina).
Fisiología del gusto.
Fisiología del gusto. Madrid 1978. (María del Carmen Muley).
Fisiología del gusto. Barcelona 2001.
Fisiología del paladar.
[
Elogio del gastrónomo.
Swedish
Smakens fysiologi. Stockholm 1924 (Algot
Ruhe). New editions 1958, 1963, 1976, 1985.
ESCOFFIER
The French chef and restaurateur Georges Auguste
Escoffier (1846-1935) published several cookbooks, among them Le guide Culinaire (1903), Le Livre des Menus
(1912), Ma Cuisine (1934).
Czech
Moje francouzská
kuchyně.
Dutch
Moderne Kookkunst. Hague 1915-1919. (P.F. Loncke & A.M. van Kempen).
Handboek voor
de keuken.
Escoffier voor de keuken van nu Hors d’oeuvre. Utrecht 1989. (Andringa, Wiebe).
Het kookboek van de klassieke keuken. Utrect 1994/1995.
English
A guide to modern cookery.
Escoffier's cook
book of desserts, sweets, and ices.
Escoffier’s basic elements of fine cookery, including sauces and
garnishes.
The
Escoffier cook book. A guide to the fine art of cookery.
Ma cuisine.
The complete guide to the art of modern cookery.
The illustrated Escoffier.
Hors d’oeuvre.
Stocks,
sauces and garnishes.
German
Kochkunstführer.
Italian
Il libro
La mia cucina.
Guida alla grande cucina. Padova 1990.
Il grande libro della
cucina francese. Roma 1996,
2001
Swedish
Spanish
Mi cocina.
GOUFFÉ
The French chef and pastry cook Jules Gouffé (1807-1877) published Le livre
de cuisine in 1867, Le livre des conserves in 1869
and Le livre de pâtisserie
in 1873.
Dutch
Groot practisch
kookboek.
English
The Book of Preserves.
The Royal Book of Pastry and Confectionary.
The Royal Cookery Book.
Reprint
German
Die feine Küche.
Italian
Il libro della cucina.
Milano
1895.
Spanish
El libro de cocina.
El libro de cocina.
MARINETTI
Filippo Tommaso Emilio Marinetti
(1876-1944), the founder of the futurist movement, published in 1932, with the futurist
artist Filliá (Luigi Colombo),a
mixture of cookbook and culinary manifesto, La cucina
futurista.
English
The futurist Cookbook. San Francisco c. 1989. (Suzanne Bell)
French
La cuisine
futuriste. Paris 1982. (Nathalie Heinich).
German
Die futuristische Küche. Stuttgart 1983. (Klaus).
Norwegian
Futuristisk kokebok.
Oslo 2001. (Steinar Lone).
Spanish
La Cocina
Futurista.
La Cocina Futurista. Madrid 1985. (José Antonio Sarmiento).
MOLOKHOVETS
Elena Ivanovna Molokhovets (Елена
Ивановна
Молоховец) (1831-ca. 1918) was author of the classic Russian cookbook A Gift to Young
Housewives (Подарок
молодым
хозяйкам),
first published in 1961, went through 20 editions and was sold in more than a
quarter million copies.
English
Classic
Russian Cooking: Elena Molokhovets' A Gift to Young
Housewives.
RETTIGOVÁ
Magdalena Dobromila Rettigová (1785-1845) was the author of the Czech classic Domácí kuchařka aneb Pojednání o masitých a postních pokrmech pro dcerky české a moravské, published
in
German
Die Hausköchin, oder leichfassliche
und bewährte Anweisung, auf
die vortheilhafteste und schmackhafteste
Art Fleisch- und Fastenspeisen
zu kochen, zu backen und einzumachen;
Tafeln nach der neuesten Art zu decken; nebst
vielen andern nützlichen, in der Haushaltung oft unentbehrlichen Sachen. Prag 1827. New editions 1829, 1833, 1838,
1843, 1848, 1849, 1852, 1856, 1861, 1864, 1867, 1870, 1873, 1877, 1881, 1884,
1888, 1893, 1896, 1902,
SOYER
The French chef Alexis Soyer
(1809-18581859), established in
Dutch
De bekwame
huisvrouw. Gouda 1854.
French
La Cuisine
de Soyer, ou le Gastronome régénerateur.
German
Alexis Soyer’s Koch- und Wirtschaftsbuch,
oder: die erfahrene Hausfrau.
Swedish
Alex. Soyers
populära riksdalers-kokbok. Stockholm 1858.