 The "Liber de Coquina", perhaps originating near Naples, and the "Tractatus de modo preparandi" have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.Though it is assumed that they describe real dishes, food scholars do not believe they were used as cookbooks might be today, as a step-by-step guide through the cooking procedure that could be kept at hand while preparing a dish.Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate.