The author, who is well known as a writer on food and cookery in Norway, and has a restaurant, the 3 Kokker and a 'gastronomic shop' which will be familiar to those who have visited Oslo, here surveys the earliest period of Norwegian cookery books (and booklets). The intention is that in a later article he will carry the story up to the present time, and furnish a full list of all the works referred to in both articles.