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Foods of our Forefathers by Gertrude I. Thomas

TX 652 .C37 no. 292

Haute Cuisine: How the French Invented the Culinary Profession by Amy B. Trubek

TX 652 .C32 no. 306

What Do We Eat Now? by Helen Robertson, Sarah MacLeod and Frances Preston

TX 652 .C32 no. 305

Metropolitan Cook Book

TX 652 .C32 no. 289

Clever Cooking

TX 652 .C32 no. 297

The Art of Preserving by N. Appert

TX 652 .C32 no. 299

The Flavour of Home: A Southern Appalachian Family Remembers by Earlene Rather O’Dell

TX 652 .C32 no. 287

Mrs. Rorer’s New Cook Book by Sarah Tyson Rorer

TX 652 .C32 no. 304

A Treatise on Adulterations of Food by F. Accum

TX 652 .C32 no. 300

A New Digester or Engine for Softening Bones by Denys Papin

TX 652 .C32 no. 301

An Essay on Bread by H. Jackson

TX 652 .C32 no. 302

Platina de Honesta Voluptate by L. de Aguila

TX 652 .C32 no. 303

The Oysters of Locmariaquer by Eleanor Clark

TX 652 .C32 no. 301

The Bakery Restaurant Cookbook by Louis Szathmary

TX 652 .C32 no. 296

The Horizon Cookbook

TX 652 .C32 no. 312

Any One Can Bake

TX 652 .C32 no. 311

Miss Parloa’s New Cook Book and Marketing Guide by Maria Parloa

TX 652 .C32 no. 290

The Glorious Oyster edited by Hector Bolitho

TX 652 .C32 no. 288

The Virginia Housewife by Mrs. Mary Randolph

TX 652 .C32 no. 309