The Liber de Coquina ("The book of cooking/cookery") 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 (part 1) and Liber de Coquina (part 2). 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.

Contents 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 Latin manuscript 7131, fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314) Latin manuscript 9328, fol. 129r-139v, Bibliothèque nationale, Paris (14th century)

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

See also Medieval cuisine Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300 The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina Apicius – a collection of Roman cookery recipes

References