Bøger i Cooking in America serien

The recipes in this 1890 volume are designed to allow women to provide their husbands with filling, nutritious meals at the smallest possible cost.

This 1905 volume was compiled by the Ladies of the North End Club of Chicago, Illinois.

Lond and Morton's 1885 work provided information specific to dairyman, including chapters on "dairy statistics, on the food and choice and treatment of the cow, on milk, butter, cheese, and general management."

This 1890 work by Mary Abel was the Lomb Prize Essay from the American Public Health Association.

Alexis Soyer's 1850 volume was a best-seller in its time. Aimed at women of the aspiring middle class, it was not simple a book of recipes, but rather a cookbook designed as an epistolary novel.

This 1898 work contains the objectives and directions for living advocated by Edmund Shaftesbury through his Ralstonism movement.

A product of English colonialism in India, this 1885 cookbook by "Wyvern" (Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.

This 1860 work by Cyrus Redding gives an historical overview of wines and wine making, and provides a description of the wines available from various countries, at the time of the book's publication.

This 1836 work aims to provide home cooks with recipes that are full of Yankee economy and taste.

Anne Buckland's 1893 work provides a cross-cultural history of food and cookery, as well as recipes from popular cookery books of the 18th and 19th centuries.

This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.

J. Rosalie Benton, in this 1886 cookbook, sought to provide the home cook not only with a variety of tested recipes, but also with directions on how to cook.

Kinne and Cooley's 1914 volume is a companion to an earlier work on foods and household management. This volume deals with the house itself, how to organize, sanitize, decorate and furnish it, alongside directions for sewing and dressmaking.

This 1846 work is an American adaptation of an English work. James Sanderson, proprietor and chef of the Franklin House Hotel on Chestnut Street in Philadelphia, took the original English work and appended his own recipes and adaptations.

R. Douglas Bailey's 1907 work is an in-depth handbook on brewer's analysis.

Mary Mann, the wife of Horace Mann and one of the famed Peabody sisters, published this 1858 cook book to show how to prepare foods which are healthful, nutritious, and luscious to the Christian appetite.

Catherine Owen's 1881 work is not a recipe book, per se, but rather an attempt to help readers understand food. The recipes she does provide were written like a literary work, rather than a listing of ingredients and directions.

Mary Eaton's 1823 work is a comprehensive collection of recipes and information covering all aspects of domestic economy.

This 1897 cook book provides a variety of salad and dressing recipes.

This 1895 volume is composed of recipes compiled by the Baptist Ladies' Aid Society of Monmouth, Illinois.

Compiled by the Ewell's X.L. Dairy Bottled Milk Company in 1890, the recipes in this volume make use of Ewell's products, as well as the products of other advertisers.

Henrietta Dwight's 1898 cookbook contains recipes for the "golden age," a time, she envisions, when vegetarianism will take over the human diet.

Christine Herrick's 1902 work provided valuable information on how to find and maintain a home with very little in the way of disposable income.

Suzy Tracy's 1897 work presents the recipes she used in her cooking classes in a clear and concise form.

Taking as her motto "Keep house, in order to live comfortably; don't live in order to keep house," Catherine Owen's 1889 work aims to provide simple instructions on how to maintain a home in the easiest, most effective way.

Henry Smith's 1900 work provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals.

Charles Porter's 1911 work advocates healing the body through "an ample supply of the only food that will make an immediate large production of blood possible,--milk."

Mary Henderson's 1887 work is designed to provide recipes and instructions for elegant entertaining with moderate means.

Through Ellen Richards's 1882 work, householders of the day could learn about the chemical processes behind such home chemistry as the rising of bread, baking soda, the science of nutrition, and cleaning products.

This 1880 work by Dr. M. La Fayette Byrn was a very popular manual on the distillation of spirits from a variety of fruits and vegetables. In addition, this edition includes M. Flinz's "Practical Directions for Distilling."