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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
TX 652 .C32 no. 289
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
TX 652 .C32 no. 312
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