Category: Cooking & Drinking
391 books
The Italian Cook Book: The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups
Maria Gentile
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Betty Crocker's Bisquick Cook Book: 157 Recipes and Ideas
Betty Crocker
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Dinners and Diners: Where and How to Dine in London
Lieut.-Col. (Nathaniel) Newnham-Davis
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The Physiology of Taste; Or, Transcendental Gastronomy
Brillat-Savarin
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The Cook's Decameron: A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes
W. G., Mrs. Waters
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Acetaria: A Discourse of Sallets
John Evelyn
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The Book of Herbs
Rosalind Northcote
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The American Frugal Housewife
Lydia Maria Child
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A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles
Friedrich Christian Accum
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Food Guide for War Service at Home: Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover
United States Food Administration
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The curiosities of food: or, The dainties and delicacies of different nations obtained from the animal kingdom
P. L. (Peter Lund) Simmonds
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Foods and Household Management: A Textbook of the Household Arts
Helen Kinne
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The Stag Cook Book: Written for Men by Men
Anonymous
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Mrs. Hale's Receipts for the Million: Containing Four Thousand Five Hundred and Forty-five Receipts, Facts, Directions, etc. in the Useful, Ornamental, and Domestic Arts
Sarah Josepha Buell Hale
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Old Cookery Books and Ancient Cuisine
William Carew Hazlitt
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Modern cookery for private families
Eliza Acton
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The Century Cook Book
Mary Ronald
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The Closet of Sir Kenelm Digby Knight Opened
Kenelm Digby
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Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
Woman's Institute of Domestic Arts and Sciences
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The Hotel St. Francis Cook Book
Victor Hirtzler
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Pennsylvania Dutch Cooking
Unknown
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The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Alexis Soyer
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The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and
George H. (George Herman) Ellwanger
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Culinary Herbs: Their Cultivation Harvesting Curing and Uses
M. G. (Maurice Grenville) Kains
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