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- Original local, indigenous foods, stories, and recipes from the Upper Midwest, Heid E. Erdrich
- Chef Paul Prudhomme's Louisiana kitchen, Paul Prudhomme ; photography by Tom Jimison
- The cooking of Italy, by Waverley Root and the editors of Time-Life Books ; photographed by Fred Lyon
- The frugal housewife, or Complete woman cook., Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are added, twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various bills of fare., By Susannah Carter, of Clerkenwell.
- Fried walleye & cherry pie, midwestern writers on food, edited and with an introduction by Peggy Wolff
- The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director., In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or housekeeper to make raisin-wines, at a small expence, little (if anything) inferior to foreign wines in strength or flavour; to cure their disorders; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience., By Thomas Chapman, wine-cooper.
- The cooking of provincial France, by M.F.K. Fisher and the editors of Time-Life Books ; photographed by Mark Kauffman
- The way we ate, Pacific Northwest cooking, 1843-1900, Jacqueline B. Williams
- The new art of cookery; according to the present practice;, being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. ... With bills of fare for every month in the year, neatly and correctly printed., By Richard Briggs, many years cook at the Globe Tavern, Fleet-Street, the White Hart Tavern, Holborn, and now principal of the Temple Coffee-House, London.
- The cooking of Scandinavia, by Dale Brown and the editors of Time-Life Books ; photographed by Richard Meek
- The frugal housewife: or, Complete woman cook., Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are added, various bills of fare, and a proper arrangement of dinners, two courses, for every month in the year., By Susannah Carter, of Clerkenwell, London.
- The cooking of Vienna's empire, by Joseph Wechsberg and the editors of Time-Life Books ; photographed by Fred Lyon
- Every man his own brewer,, a small treatise, explaining the art and mystery of brewing porter, ale, and table-beer; recommending and proving the ease and possibility of every man's brewing his own porter, ale and beer, in any quantity. From one peck to an hundred bushels of malt. : Calculated to reduce the expence of a family, and lessen the destructive practice of public-house tippling, by exposing the deception in brewing., By Samuel Child, porter brewer, London.
- American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake., Adapted to this country, and all grades of life., By Amelia Simmons, an American orphan. ; Published according to act of Congress.
- Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director., In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or house-keeper to make raisin wines, at a small expence, little (if any thing) inferior to foreign wines, in strength or flavour; to cure their disorder; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest to ferment beer, as well as common yest, when that is not to be had. All actually deduced from the author's experience., By Thomas Chapman, wine-cooper.
- Frank Stitt's Southern table, recipes and gracious traditions from Highlands Bar and Grill, Frank Stitt ; photographs by Christopher Hirsheimer
- American cookery: or, The art of dressing viands, fish, poultry and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake., Adapted to this country, and all grades of life., By Amelia Simmons, an American orphan. ; Published according to act of Congress.
- Passionate vegetarian, by Crescent Dragonwagon ; illustrated by Robin Gourley
- The Complete family brewer; or The best method of brewing or making any quantity of good strong ale and small beer,, in the greatest perfection, for the use of private families; from a peck of malt to 60 bushels. : Together with directions for chusing good malt, hops, water, brewing-vessels, &c.--Cleaning and sweetening foul, dirty, musty, or stinking casks, brewing-vessels, &c.--Brewing strong beer, China ale, and elder-berry beer, and to make excellent purl--To make new malt liquor drink stale; with directions for bottling. Also the most proper time for brewing. : To which is added, the method of making porter, as well as a cheap and wholesome beer, from treacle or molasses. Being much better drink than the small beer usually sold, though it will not cost one third the price; besides which it is so easy to make, that a child of ten years of age may learn to do it in five minutes.
- American cookery, or The art of dressing viands, fish, poultry and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake., Adapted to this country, and all grades of life., By Amelia Simmons, an American orphan. ; Published according to act of Congress.
- Eight flavors, the untold story of American cuisine, Sarah Lohman
- American appetite, the coming of age of a cuisine, Leslie Brenner
- The universal receipt book, or, Complete family directory;, being a repository of useful knowledge in the several branches of domestic economy; containing scarce, curious, and valuable receipts, and choice secrets., By a society of gentlemen in New-York.
- American pie, my search for the perfect pizza, Peter Reinhart
- Home, a daughter's culinary memoir, Fanny Singer ; foreword by Alice Waters ; photographs by Brigitte Lacombe
- The new art of cookery, according to the present practice;, being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. ..., By Richard Briggs, many years cook at the Globe Tavern Fleet-Street, the White Hart Tavern, Holborn, and now at the Temple Coffee-House, London.
- Mama Dip's Kitchen, Mildred Council
- The frugal housewife, or Complete woman cook., Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are prefixed various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole., By Susannah Carter, of Clerkenwell.
- The tomato in America, early history, culture, and cookery, Andrew F. Smith