Master Pieces -- The story of chess: the pieces, players and passion of 1000 years, by Gareth Williams. Looks like a typical, somewhat fluffy history of the subject. (At least my dozenth book on the topic.) But it's filled with lots of nice pictures. And I'm a completist when it comes to period games.
The whole Body of Cookery Dissected, by William Rabisha (facsimile of the 1682 edition). A bit late, but early enough to still be interesting. And 300-page facsimiles are always cool. And it ends with the complete order of service for a feast from 1468, listing all the ingredients (1000 muttons, 504 stags, 3000 custards, etc), and the full seating chart for all the nobility, in a dinner that required 62 cooks. Cool...
Proceedings of the 2003 Known World Dance and Music Symposium. Didn't actually make it to the event, but at least I can read the articles.
The Boke of Keruynge, by Wynkyn de Worde (facsimile and transcription of the 1508 edition). This is a slim little blackletter book, which specifically addresses how to serve and carve at table. Very useful tract -- this is a subject that the SCA is starting to take a lot more seriously nowadays.
Tennis -- A Cultural History, by Heiner Gillmeister. A big book on the subject of tennis from the very beginnings to the modern day. This specifically is about lawn tennis, and doesn't bother much with the modern professional game. The first 100-200 pages are more or less about SCA period, so this one's likely to be more interesting than most game histories (which tend to skim over everything prior to the 19th century). I'll have to show Christian this one, if he doesn't already have it.
And perhaps most intriguing: Opera di M. Bartolomeo Scappi (CD facsimile of the 1570 edition). Okay, it's just PDFs on CD-ROM. The facsimile quality isn't quite as good as the paper edition that has also just come out. And it's all in Italian. But hey -- it's an 800 page period cookbook. And I got it for $30, which is $140 less than the paper version. I'm only the third of the way through even skimming through it; it's going to take years to even scratch the surface of this one. It looks to have a couple thousand recipes, which are at least fairly verbose by period standards. (I'll have to stick my finger in at random and try translating a couple to find out how good the recipe quality is.) Way cool: this is the largest period cookbook I've ever seen, and if the recipes are decent, it seems likely to have a real effect on SCA cookery.
Plus a whole bunch of cookbooks that msmemory picked up, of course. But I'll let her write those up if she wants...