Cooking Books

The Kitchen Bitch Cookbook | by Joel Maxuel

This cookbook is by Joel Maxuel. Joel is based in Laing House, Nova Scotia, Canada.

A Bachelor's Cupboard | by John W. Luce

Being a bachelor is easy. Staying a bachelor - ah! there's the hitch! But that's another story. Yes, it's easy to be a bachelor, but to be a thoroughbred, unless it is inbred and the single man is " to the manner born," is more difficult. It requires unlimited time, patience and education as well as a store of myriad bits of information on a multitude of subjects.

Mom's Best Recipes Vol 1 | by Shirley McNevich

Volume 1 of 250 cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 2 | by Shirley McNevich

Volume 2 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 3 | by Shirley McNevich

Volume 3 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

The National Cook Book | by Marion Harland And Christine Terhune Herrick

The thousand recipes in this volume represent seven years of accumulation and selection of material which we believe will be of value to our sister housekeepers. We have collected these recipes from all quarters of the globe, and adapted them to the American kitchen, making patient test of each before admitting it to our store of available matter.

The Hotel St. Francis Cook Book | by Victor Hirtzler

In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world. I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering. I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.

The New Home Cook Book | by Ladies Of Chicago Et Al

In issuing this sixtieth thousand new edition of The New Home Cook Book, renewed pleasure is taken in acknowledging the favor with which the work has been received. This edition is enriched by the new, expressly prepared articles: "The Fireless Cooker," "The Casserole," and "Sunday Night Suppers," being complementary to "Housekeeping in the Twentieth Century," "Home Making and House Furnishing," and "Oil and Gas Stove Cooking". In its chief and distinctive character as a collection of choice and valuable recipes, tried and approved by well known and experienced housekeepers, the work is unchanged.

The American Housewife | by Experienced Lady

The writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste - that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by good American cooks, to instruct those not versed in this truly interesting science.

The Way to the Heart: Virginia Recipes | by Carrie Pickett Moore

The following recipes have been tested, and I have found them correct in every proportion; also, mixing and serving. They are a collection of old Virginia recipes, many of them handed down and used for three generations. Having tried them, I feel justified in recommending them to the public as being safe and sure, that is, if the rules are carefully followed for mixing and preparing the dishes. All of them are not my own, some having been given me by old friends, but I have used them so successfully that I feel they belong to me by right of long usage. I trust the housekeeper into whose hands this little book may fall will find it a help to her, and that in the future it will make cooking a pleasure and not a care.

The P.E.O. Cook Book | PEO Sisterhood Chapter Z

A collection of recipes compiled by PEO Sisterhood, Chapter Z. Harrisburg, Ill.

Boston School Kitchen Text Book | by Mary J. Lincoln

In the preparation of this book the aim has not been to furnish a complete cook-book, or to cater to the widely prevalent desire for new receipts and elaborate dishes; but rather to prepare such a study of food and explanation of general principles in connection with practical lessons in plain cookiug as should be adapted to the use of classes in public and industrial schools.

The Hostess Of To-Day | by Linda Hull Larned

THE purpose of this book is to assist the house-keeper and hostess in selecting a menu suitable for the most elaborate repast or the simplest meal; to enable her to estimate the cost of either at average market prices-allowing for local differences; to know how to prepare and serve each dish and to provide a quantity sufficient for six persons. It is not designed to instruct beginners in minute details pertaining to the proper preparation of dishes in daily use, or the entire duties of a waitress. These departments have already been ably treated by other writers. The author's intention is to put before her readers a book which will enable them to practise both economy and hospitality, and to make it possible for the inexperienced to calculate exactly the cost of a projected entertainment, how to cook it and how to serve it. This may be accomplished by learning thoroughly the resources and average prices of local markets.

The Imperial And Royal Cook | by Frederic Nutt

The reader may probably ask, What necessity is there for another Cookery Book, after the immense number which have already appeared, and many of them with the names of those who are considered as proficients in the art? (editor note: note, this was written in 1809!) My answer is, that, notwithstanding the number of publications on this subject, there is still room for another; because most of those alluded to, so much resemble each other, that no material difference can be discovered in their general plan or execution.

The Wheel Cook Book | by the Carroll-Parsal Wheel Of The Second Congregational Church

The meek and humble-minded wife has nearly disappeared, Each year a smaller number can claim the name, 'tis feared. A spirit of equality runs through the race aflame, Rejoicing in a higher life on nobler friendship's plane. Linked heart and hand together, linked mind and spirit too we modern wives would here present helps toward this end for you. Economy and goodness are in each dish so fine. Entrust to them your husband's health, love's star will brighter shine.

The Home Science Cook Book | by Mary J. Lincoln and Anna Barrows

The aim of this book is not to answer, the question "what" as to choice of foods, nor "why" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell "how" to put materials together to produce results pleasing to the eye and palate and nourishing to the body. The choice of foods may be considered in another handbook, but this one is distinctly a cook-book. Cook-books of the past contained recipes for coloring fabrics, healing diseases, for cleaning, for pickling and preserving, yet little by little these processes have become trades, and have departed or are gradually going from under the home roof, probably never to return. The art of cooking still remains, and since the introduction of the chafing-dish and the gas stove is receiving new attention.

First Lessons In The Principles Of Cooking | by Lady Barker

The day has come in English social history when it is absolutely the bounden duty of every person at the head of a household - whether that household be large or small, rich or poor - to see that no waste is permitted in the preparation of food for the use of the family under his or her care. I am quite aware that such waste cannot be cured by theories, and that nothing except a practical acquaintance with the details of household management, supplemented by a conviction of the necessity of economy, can be expected to remedy the evil. At the same time, it is possible that ignorance of the fundamental principles of the chemical composition and of the relative nutritive value of the various sorts of food within our reach, added to the widespread ignorance of the most simple and wholesome modes of preparing such food, may be at the root of much of that waste.

Household Companion: The Model CookBook

This is a complete guide in all the duties of the kitchen, containing general instructions on the care of the fire and cooking. It also tells how to prepare all the different classes of dishes, such as soups, fish, poultry, meats, eggs, vegetables, sauces, breads, cakes and desserts, so that the most inexperienced can provide appetizing food, and the best housekeeper can find very many helpful hints.