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From Southern Europe there is the 14th century [[Valencian]] manuscript Llibre de Sent Soví (1324), the [[Catalan language|Catalan]] {{lang|ca|Llibre de totes maneres de potatges de menjar}} ("The book of all recipes of dishes") and several Italian collections, notably the Venetian mid-14th century ''Libro per Cuoco'',<ref>Text printed in E. Faccioli, ed. ''Arte della cucina dal XIV al XIX secolo'' (Milan, 1966) vol. I, pp.61-105, analysed by John Dickie 2008, pp 50ff.</ref> with its 135 recipes alphabetically arranged. The printed ''[[De honesta voluptate et valetudine]]'' ("On honourable pleasure"), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking".<ref>Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', p. 92.</ref>
Medieval English cookbooks include ''[[The Forme of Cury]]'' and ''[[Utilis Coquinario]]'', both written in the fourteenth century.
===Modern cookbooks===
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