A well written, beautiful book that actually helps you make yummy things. It's not so hard that you won't try it but also not so easy that you'll forget about it. This book begins with a very personalized Familiar talk, but here this breezy, chatty talk is continued throughout the volume. Each chapter starts with a chat, and many of the recipes are annotated with further commentary.
Author(s): Marion Harland
NAPages
This delightful little volume was compiled about 120 years ago by the First Unitarian Society of San Francisco, a group of civic-minded church folk who wanted to share some of their kitchen successes and raise a little money for the church coffers at the same time. The recipes in this book are basic ones and compare them with those found in more modern cookbooks.
Author(s): Society for Christian Work of the First Unitarian Church, San Francisco, California
NAPages
In this book the author explains the cooking of the following: Soups, Fish, Beef, Mutton and Lamb, Pork, Gravy and Sauces, Store Fish Sauces, Flavoured Vinegars, Sweetmeats, Pastry and Puddings, Domestic Liquors and Preparations for the Sick.
Author(s): Miss Leslie
NAPages
The recipes in this book cover all parts of the meal, from Brandy Albumen and Almond Tarts to White Corn Meal Cake and Zweiback.
Author(s): Fannie Merritt Farmer
370Pages
This book is generally considered the first alphabetically arranged culinary encyclopedia in America. Its sources were mostly British, including Dr. William Kitchiner's Cook's Oracle, Dolby's Cook's Dictionary and probably the works of Mrs. Rundell and Mrs. Raffald. The author acknowledges her borrowings but claims that she has added numerous original recipes. There is, for example, a recipe for the cornmeal using Indian Pudding.
Author(s): N.K.M. Lee
NAPages
This was the great mid-american cookbook of its day. This book explains the recipes of following dishes: Bread making, cake-making, creams and custards, drinks, eggs, fish, fruits, puddings and sauces, salads, soups.
Author(s): Minneapolis Minn
NAPages
This book explains the cooking of cakes, pies, cookies, and candies.
Author(s): NA
NAPages
This book explains the recipes of the following: The Greek Cuisine, The Eussian Cuisines, French Domestic Cookeey, The American Cuisine, The Spanish Cuisine, Scottish Kitchen, Breakfast Dishes, Salads, Macaroni, Risotto, and Polenta, Curry, Pies, Patties, and Tarts.
Author(s): Sala George Augustus and Elizabeth Robins
520Pages
