Liber de Coquina: Perbedaan antara revisi
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== Teks ==
=== Naskah ===
* Naskah Latin # 7131, fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)
* Naskah Latin # 9328, fol. 129r-139v, Bibliothèque nationale, Paris (14th century)<ref name="Scully2000">{{cite book|author=Terence Scully|title=The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Bühler, 19) : a Critical Edition and English Translation|url=http://books.google.com/books?id=5p_bcD4uUMYC&pg=PA38|year=2000|publisher=University of Michigan Press|isbn=0-472-10972-3|pages=38–}}</ref>
=== Edisi teks ===
* Marianne Mulon: ''"Deux traités inédits d'art culinaire médiéval"'', Bull. philol. et hist. année 1968, vol 1, p. 369-435<ref name="SpeerWegener2006">{{cite book|author1=Andreas Speer|author2=Lydia Wegener|title=Wissen über Grenzen: Arabisches Wissen und lateinisches Mittelalter|url=http://books.google.com/books?id=yaw1k2uMJocC&pg=PA365|date=1 January 2006|publisher=Walter de Gruyter|language=German|isbn=978-3-11-019431-9|pages=365–}}</ref>
=== Versi digital ===
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=== Terjemahan ===
Edisi lengkap [[bahasa Latin|Latin]]-[[bahasa Jerman|Jerman]]:
* {{cite book|author=Robert Maier|title=Liber de Coquina: Das Buch der guten Küche|url=http://books.google.com/books?id=2djAAAAACAAJ|year=2005|publisher=Friedrich|isbn=978-3-937446-08-0}}
Terjemahan [[bahasa Italia|Italia]] dari ''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
== Lihat pula ==
* ''[[Apicius]]''
* ''[[Du fait de cuisine]]''
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* ''[[The Forme of Cury]]''
== Referensi ==
{{reflist}}
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