Books of period cookery

I've just been watching the BBC series Tales from the Green Valley (on DVD from the local library). It traces a group of archaeologists and historians who re-create life on a farm on the border between England and Wales, circa 1620. One item that's consistent across all 12 episodes is the quality and heartiness of the food they were able to cook and eat, using recipes from sources named in the series (but in the middle of a show, one doesn't take notes). So a dumb question, if I may please: does anybody know a good cookbook that recreates Tudor and/or Stuart recipes in a way that can be used in a modern kitchen? Or any other interesting periods / places, if early 17th century England isn't your cup of tea?

It doesn't look like To the Queen's Taste is still available, but maybe in a library? It's partner To the King's Taste is medieval. (Richard II)

Other medieval ones I like in English include
Fabulous Feasts and The Medieval cookbook

Many thanks. I have and (occasionally) use To the King's Taste, but never knew there was a companion. Definitely something to look out for in libraries and used-book stores!

You might be interested in Elinor Fettiplace's Receipt Book - based on a handwritten recipe book dated 1604 though it includes recipes from before and after that date. It's edited by Hilary Spurling who gives the original recipes with extensive commentary about ingredients, methods, possible modern substitutions for each one. It's a fascinating read though I have to admit I've yet to cook anything from it.

I have successfully cooked a number of dishes from another good historic book - The Classical Cookbook - recipes adapted from Ancient Greek and Roman originals. Kidneys stuffed with pine nuts were particularly good, though fiddly.

Lobscouse and Spotted Dog is another recommendation even if you don't enjoy the novels of Patrick O'Brien (which judging by your author cloud, you don't). The authors have researched recipes based on the many food references throughout his series of novels of Napoleonic Era naval life. One of the few cookery books to include a tried-and tested recipe for cooking rats.

I'm rather fond of Forence White's Good Things in England: A Practical Cookery Book for Everyday Use. It's a fascinating and very browsable journey through the highways and byways of English regional recipes from 1399 to 1932.

#4-5 Many thanks. I shall definitely look out for those!