* "Banchetti, composizioni di vivande, et apparati per banchetti, et altri conviti", (1549). This is his most famous work and a comprehensive cookbook with recipes for various dishes, including sauces, soups, meats, pastries, and desserts. It also includes instructions on how to set up a banquet and create elaborate table decorations.
* "Libro di arte culinaria", (1550). This book contains more practical and everyday recipes, focusing on simple and less elaborate dishes.
Cristoforo di Messisbugo's cookbooks were immensely popular during his lifetime and remain valuable sources for understanding Renaissance cuisine. They offer insight into the culinary practices and dietary preferences of the time, providing a glimpse into the daily life of the Italian nobility and the culinary arts of the 16th century.