Collected in this charming book from 1910 are fascinating recipes from 1683 to 1900, interspersed with literary quotations about food and even a housekeeping tip or two. The Esther C. Mack Industrial School of Salem, Massachus...Loe edasi...
First published in 1883, the Boston Cook Book became a standard in American kitchens and was widely used in cooking classrooms. Lincoln, an instructor at the Boston Cooking School, influenced a generation of cooking professionals with this comprehe...Loe edasi...
Charlotte Masons 1787 cookbook is a comprehensive source of late eighteenth-century English recipes and contains some of the earliest recipes for sandwiches....Loe edasi...
Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England. Yet his expertise extended to gourmet cookery as a whole. Consciously not a book intended for everyday, domestic cookery, this 1809 volume collects re...Loe edasi...
Published in 1922, this book presented a comprehensive source of recipes and practical advice gathered from readers of the magazine. Published in 1922, this book is a comprehensive source of recipes and practical advice gathered from rea...Loe edasi...
As one of the original instructors at the Boston Cooking School, Parloa inspired a generation of chefs with her scientific method of cooking. Her recipes reflected an interest in the chemistry of food, yet used easier methods and less expensive ingre...Loe edasi...
The recipes in this 1891 volume were compiled from the members of the Young Ladies Missionary Society of the Grace Methodist Episcopal Church of Chicago, Illinois....Loe edasi...
Mrs. Wakefields 1881 work is a deceptively simple work of staple recipes for the home cook. Containing such basic recipes as Clear Macaroni Soup, Roux for Thickening All Kinds of Soups, Sauces, Gravies, etc., and To Bake a Ham, the...Loe edasi...
The Delmonico Cook Book is the work of Alessandro Fillipini, who was, for 25 years, chef at the iconic New York restaurant, Delmonicos. Opened in 1837, Delmonicos founded fine dining in America. Considered the height of luxury and providin...Loe edasi...
First published in 1892, The Flowiing Bowl by Only WIlliam (a.k.a. A. William Schmidt) is a collection of classic cocktail recipes. Only William provides the amateur and professional mixologist with recipes for mixed drinks and punches, as...Loe edasi...
This 1887 book is a revised and enlarged edition of Buckeye Cookery and Practical Housekeeping, which has reached a sale of over ONE HUNDRED THOUSAND copies since its publication, three years ago. The first edition was published for a ben...Loe edasi...
Purported to be the inventor of the recipe for Coronation Chicken (for the coronation of Englands Queen Victoria in 1832), Charles Francatelli was one of the Victorian eras most famous chefs. In this 1859 volume, he scales his recipes for the...Loe edasi...
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and i...Loe edasi...
This 1908 cook book is a follow-up to Miss Parloas Appledore Cookbook. The recipes contained within were, for the most part, created specifically for this work....Loe edasi...
Eliza Leslies 1854 work is designed as a sequel to her earlier book, Directions for Cookery. This volume contains a large number of southern recipes, many taken from African-American women, as well as recipes coming from French and Indian sourc...Loe edasi...
Designed to aid those who cook meals for profit, Jessup Whiteheads 1893 Cooking for Profit not only provides recipes for breakfasts, lunches, and dinners at diners, lunch counters, and hotels, but also Bills of Fare, A Dictionary of Cookery, a...Loe edasi...
This 1909 volume contains traditional Virginia family recipes preserved and compiled by Jane Hamiltons great-neice, Charolotte Mason Poindexter....Loe edasi...
Lady Barker was a successful journalist, poet, and author. In this hugely popular 1886 work, she provides readers with a concise, yet complete guide to the fundamental principles of food preparation and household management so as to avoid waste...Loe edasi...
