Bøger i Cooking in America serien

Designed to collate information found in a variety of ephemeral sources, John Phin's 1862 work is a comprehensive source of information on all aspects of viticulture, particularly as it relates to its practice in the United States. The work also includes descriptions of varietals typical to American grape growing.

Published in England in 1894, this work by William Tegetmeier, designed for students, explores the general principles behind household management and food preparation.

This 1919 work is an essential reference guide to all aspects of household management. This book provides the homemaker with detailed instructions on planning meals, home decor, home architecture, and all aspects of sewing.

Edward Spencer's 1913 work is a collection of food essays interspersed with recipes and recollections of memorable meals.

Published in 1885, this book "contains a number of valuable hints and directions concerning breakfast breads, fruits, beverages, and dainty dishes." (Literary News, November, 1885)

Published at the turn of the twentieth century, Robert Wells's work is a complete reference to all aspects of bread baking, providing useful information on the key ingredients of bread, such as yeast, flour, and ovens, as well as recipes for all types of bread, including plain and fancy breads, brown breads, and breads using wheat substitutes.

This 1915 cook book, compiled by Edgar Briggs, was distributed to California brides.

Originally published in the 1850, this humorous autobiography of a stomach from infancy to advanced age makes practical physiological information and health advice of the day easily digestible. This book can "hardly fail to interest those who have any stomach for either philosophy or fun."

Written in English by a Japanese scholar in 1906, this book has become a classic. With clarity and elegance, the author, Kakuzo Okakura, defines the allure, the humanity, the evolution, the spirituality, the symbolism, and the related arts of tea.

Horace Fletcher, an American health-food advocate of the Victorian era, taught that, in order to prevent overeating and insure dental health, foods should be chewed until liquid. In this 1913 volume, Fletcher articulates and supports, through the evidence of his own strength, his popular theories of health and well-being.

Lydia Gurney's 1914 work has nostalgia at its heart. The recipes are mostly from New England, but anyone craving honest-to-goodness old-time American cooking will find comfort in this volume.

Through simple instructions in a variety of candy-making methods, Mary Elisabeth Evans's 1919 work passes on her long experiences making candies, allowing the novice candy-maker to achieve professional looking and tasting results.

Immensely popular in the nineteenth-century, Dr. Chase's book sold over four million copies. This book was a vital reference for young Americans, particularly homesteaders, who depended upon it for information on health, diet, cooking, animal husbandry, household hints, and general how-to.

Francis Anstie's 1877 work provides evidence for the efficacy of wine in the treatment of disease and as an aid to health.

Major Joseph Tilden was one of the most famous Bohemians and epicureans of the Pacific Coast. He had given his famous recipes to but a few. One of his best friends provided the Tilden recipes in this collection.

Published in Hong Kong in the early 1900s, this work is a compilation of recipes collected by Lady Young from her friends.

Edgar Warren's 1904 work describes how to raise chickens with high egg-laying rates.

Mackenzie's Ten Thousand Receipts, published in 1865, aimed to provide the reader with all practical household recipes.

Martin Luther Holbrook was one of the best known medical authors and editors in New York in his time. His 1888 work approaches food in a scientific manner, outlining the dietary needs of various classes of people and looking at the healthfulness of various foods. The recipes contained within the volume comply with the dietary principles he describes.

In his 1891 work, Daniel O'Connell provides instruction on various aspects of gastronomy and provides examples from a variety of California restaurants.

Kate Saint Maur, in this 1905 volume, describes how she went from being a city woman to a successful, self-supporting farmer, one who was raising poultry, growing vegetables and fruit, and keeping bees.

This 1909 volume describes how common-sense values and domestic hard work came together to produce a viable life in the country for the author.

Upton Sinclair was a follower of Bernarr MacFadden's "Physical Culture Movement" and a member of the editorial staff of Physical Culture Magazine. Dedicated to MacFadden, this 1911 volume advocates the benefits of systematic fasting in producing long-lasting health benefits.

This 1854 work by William Lambe, with notes and additions by Joel Shew, is the American edition of a work originally published in England in 1815. The work sets forth the superiority of a vegetarian diet, in combination with water-treatment, in the prevention of disease and maintenance of health.

This edition of this classic work is an American edition of the most complete reference of English cookery published in the nineteenth century. An optician, inventor of telescopes, amateur musician and exceptional cook, Kitchiner was famous both in England and America.

Caroline Gilman's 1852 work provides a fictionalized account of Southern daily life. Although fictional, the work provides fascinating insight into family life in the antebellum South, including slavery, education, religion, and courtship rituals.

Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.

Marion Harland, whose real name was Mary Virginia Terhune, was an extraordinarily popular cookbook author in her time. Published in 1884, this book includes simple, straight-forward recipes based on bountiful 19th-century ingredients such as grouse, oysters, venison, and vegetables.

May Southworth's 1914 work is designed to provide recipes to accompany the light-hearted fun and laughter of a midnight supper.

In her 1917 work, Clara Barker applies business principles to the home, helping women free themselves from the burden of housework by turning the running of the household into an efficient business model.