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The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, Silvano Serventi, and Edward Schneider

This book covers the basics of medieval eating, and then plunges into the recipes.  They start with the text they were working with, comment on decyphering it and what substitutes, if any, they had to use, and then they describe it as a modern recipe.  (A lot more detailed.)  I can't tell you how good they are, because I got it as a reference for a character who's a cook in a medieval-ish setting.  Recipes are, unsurprisingly, weighted toward the wealthy.

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