Liber de Coquina

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.

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

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