Bøger i Cooking in America serien

Mary Carter's 1904 domestic handbook provided hints on all aspects of household management of the day, including choosing a home and moving into it, engaging and discharging servants, and children's place and rights within a home.

This 1923 guide provides readers with information on identifying and gathering edible mushrooms, as well as providing recipes for the mushrooms.

This 1914 work by famed cooking teacher Sarah Rorer is a comprehensive source of information and recipes for using diet to treat and prevent diseases and preserve health.

In this 1913 work, Henry Finck introduced gastronomy to Americans. Finck's argument for cultivating an appreciation for natural, whole, American-grown foods is thoroughly modern in its approach.

This early twentieth-century church cookbook compiles recipes from the Daughters of the King S.S. Class of the Magnolia Avenue Christian Church in Los Angeles, California.

Marion Harland and Christine Herrick collected Americanized versions of international recipes for this cookbook. The authors aimed to provide home cooks of the day with elegant recipes that were easily reproduced.

This 1910 volume by Mary Lincoln and Anna Barrows aims "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."

In his important 1883 cookbook, H.J. Clayton shares the recipes and techniques he learned growing up in a farm kitchen. This book, printed at The Women's Cooperative Printing Office, was the first California book that payed homage to locally grown, farm fresh ingredients.

This 1881 cookbook contains recipes collected from members of the Ladies' Aid Society of the Fort Street Methodist Episcopal Church of Los Angeles, California.

The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the Farmers Lecture Course at the College of Agriculture, Minneapolis, Minnesota, during the session of 1884.

Edna Evans's 1912 book not only contains recipes for baked goods like breads, cakes, and pastries, but also for meats, vegetables, and fish.

Marion Neil's 1921 cookbook provides a history of Crisco as well as a variety of recipes using the product.

Designed to be both a laboratory manual for school use and as a reference work for home use, Matilda Campbell's 1913 book provides readers with practical recipes and information on food preservation, diet, and nutrition.

Fannie Farmer's sequel, published in 1912, contains both simple, inexpensive recipes and expensive, elaborate ones, providing home cooks with a comprehensive source for recipes.

Published in 1891, this volume provides recipes and instructions for the proper preparation, carving, and serving of all types of meat and meat products.

Mary Boland's 1898 handbook is a practical guide for nurses and all others who care for the sick, providing instruction in the proper feeding to promote health and well-being.

David Esdaile's 1865 work is a collection of natural history essays related to the food choices that people make. He is particularly interested in the topics of fish and horse-flesh as food.

Lt. Col. Nathaniel Newnham-Davis's 1908 guide provided readers of the day with information on the best dining places in France, Belgium, Italy, Germany, Spain, Russia, Greece, and Sweden, among other countries.

Henry Lutz's 1922 work presents "the history of viticulture and brewing in the Ancient Near East from the beginning of historic time down to the wine-prohibition of Muhammed."

This 1893 volume attempts to "record some of the more prominent features regarding Ice as it affects health, convenience and industry of the people." A fascinating look at the storage and preparation of food prior to refrigeration. Includes recipes for frozen treats and beverages that are still useful today.

Published by the Fong Wan Herb Company of California in 1936, this work is a vital source on the usages and preparations of herbs for health as used in Chinese medicine at the time. This book provides information on how herbs work on particular body parts or afflictions, as well as the preparation of herbs for general health.

This book, published originally in 1909, was designed to educate the new bride on how to become an efficient and effective household manager.

This cookbook was published in 1920 by the members of the Ayuda Wi Circle of the United Presbyterian Church of Long Beach, California.

This book was published in 1920 by the Alberta B. George Missionary Society of University M. E. Church, Los Angeles, California. "The recipes have been carefully compiled and as we send them on their mission we hope they will do their bit toward fulfilling the bigger purpose for which we are striving."

This 1907 work is a compilation of recipes contributed by the members of The Ladies League of the First Congregational Church in Eureka, California.

This 1912 volume, published by the Oakland Brewing & Malting Company of Oakland, California contains simple and elaborate recipes which either contain or would be appropriately served with Blue and Gold Lager.

This 1891 cookbook was compiled by the members of the Society for Christian Work of the First Unitarian Society of San Francisco.

This 1909 cookbook is comprised of recipes collected from the members of the Azusa Woman's Club in Azusa, California.

Compiled by the members of the Mobilized Women's Organizations of Berkeley, California, this 1918 cookbook was written to provide homemakers with menus and recipes that would allow them to create satisfying meals within the restrictions of World War I food rationing.

Joseph Fleischman's 1885 work gives readers an understanding of how wines and spirits are made and provides recipes so that readers can create these beverages in their own homes.