confirmation. (the cover mistakenly shows this as volume 1).

This book is the bible of late Medieval cooking. The second book contains the original medieval old English text followed by the translated version in modern English. The book is spiral bound, 381 pages. There is quite a wide range of recipes, from the simple (scramble eggs to some highly complicated, with many domestic and game animals, as well as vegetables and fruits. Volume 2 contains an appendix of menus. The manuscripts were copied from the originals in the British Museum.

The recipe categories are Soups, Pottages, Eggs, Cheese, Vegetables, Shellfish, Other Fish, Fowl, and Meat.

Illustrated by antique woodcuts found in "A Treasury of Bookplates from the Renaissance". 

Comprehensive, interesting, beautiful presentation.