In particular, the second part offers some premieres in European cuisine: for the first time, marjoram and rosemary are used as spices and lemon and bitter orange juice are used as substitutes for vinegar. There are two recipes for an early form of mortadella, instructions on how to make ravioli, and a description of how to prepare a type of marzipan mixture.

For those who want to try their hand at medieval cooking, some suggestions for reproducing the recipes are included. Of course, an extensive glossary of terms is also provided.