Ayto, John, The Glutton's Glossary: A Dictionary of Food and Drink Terms (London: Routledge, 1990).
Beeton, Mrs. (Isabella Mary), Beeton's Book of Household Management, reprint, originally published: London: S.O. Beeton, 1861 (NY: Farrar, Straus, and Giroux, 1977).
Brennan, Jennifer, Curries and Bugles: A memoir and cookbook of the British Raj (NY: Random House, 1990).
Canzoneri, Robert, Potboiler: An amateur's affair with La Cuisine (San Francisco: North Point Press, 1989).
Canzoneri writes as well as he cooks, making for a real fun read.
Cosman, Madeleine Pelner, Fabulous Feasts : Medieval Cookery and Ceremony (NY: George Braziller, 1976).
Great illustrations and terrible citations.
David, Elizabeth, English Bread and Yeast Cookery, new American edition with a foreward by Marion Cunningham and introductory notes by Brinna B. Sands and notes for the American cook by Karen Hess ; with illustrations by Wendy Jones (Newton, MA: Biscuit Books, 1994).
When the people that run Jessica's Biscuit brought this back into print, I purchased an entire case to distribute copies to my friends, as I had long sworn I would do. The volume is simply invaluable.
Davies, Gilli, Tastes of Wales (London: BBC Books, 1990).
Garmey, Jane, Great British Cooking : A Well Kept Secret (NY: Random House, 1981).
Grigson, Jane, Jane Grigson's British Cookery (NY: Atheneum, 1985).
Grigson, Jane, English Food, a new edition of the cookery classic revised and updated by the author, (London: Ebury Press, 1992).
Grimm, Jacob, Teutonic Mythology, translated from the fourth edition with notes and appendix by James Stallybrass, reprinted from the four volume work of 1883 and 1888, (Gloucester, MA: Peter Smith, 1976).
Hale, William Harlan, The Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages (NY: American Heritage Pub. Co., 1968).
Hieatt, Constance B., and Butler, Sharon, Curye on Inglysch : English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury) (Oxford: Early English Text Society, 1985).
Holden, Chet, Cooking for Fifty : The Complete Reference and Cookbook (NY: John Wiley & Sons, Inc., 1993).
Hyman, Gwenda L., The New Cooking of Britain and Ireland : A Culinary Journey in Search of Regional Foods and Innovative Chefs (NY: John Wiley & Sons, Inc., 1995).
McKendry, Maxime, The Seven Centuries Cookbook : from Richard II to Elizabeth II (NY: McGraw-Hill, 1973).
This book has been republished under a variety of names. The author also goes by the name Maxime La Falaise.
Norwak, Mary, The Lark Rise Recipe Book (Devizes, England: Selecta Book Ltd., 1992).
Toussaint-Samat, Maguelonne, A History of Food, translated from the French by Anthea Bell (Cambridge, MA: Blackwell, 1993).
Wilson, C. Anne, Food and Drink in Britain : from the Stone Age to the 19th Century, reprint, originally published as Food & Drink in Britain from the Stone Age to Recent Times, London: Constable, 1973 (Chicago: Academy Chicago Publishers, 1991).
Penzey's Spice House, 19300 West Janacek Court, P.O. Box 924, Brookfield, WI 53008-0924, (800) 741-7787. Bulk supplier of very high quality spices and herbs, some custom blends.
King Arthur Flour Baker's Catalogue, P.O. Box 876, Norwich, VT 05055-0876, (800) 827-6836. The mail-order house that distributes Sands, Taylor & Wood Co.'s King Arthur and other flours, including millet and spelt, bakers' tools, and some imported European ingredients.
Kalustyan's, 123 Lexington Avenue, New York, NY 10016, (800) 352-3451, (212) 685-3451. A NYC landmark for Middle Eastern and Indian herbs and spices
Penn Herb Co. Ltd., 603 North Second St., Philadelphia, PA 19123-3098, (800) 523-9971. Sells all sorts of odd herbs, whole, cut, powdered, encapsulated.
Even some poisonous ones. As long as it's used somewhere for culinary or medicinal purposes, Penn probably carries it.
