Filter by
Miss Parloa's New Cook Book
Miss Parloa's New Cook Book, first published in 1882, is a comprehensive and authoritative guide to home cooking in the late 19th century, authored by Maria Parloa, one of America's pioneering culinary educators. This classic volume offers a wealth of practical recipes and detailed instructions, making it an indispensable resource for both novice and experienced cooks. The book covers a wide ar…
- Edition
- -
- ISBN/ISSN
- 9782528100783
- Collation
- -
- Series Title
- -
- Call Number
- -
Canned Fruit, Preserves, and JelliesHousehold Methods of Preparation
Canned Fruit, Preserves, and Jellies: Household Methods of Preparation is a comprehensive guide that delves into the art and science of home food preservation, focusing on the canning, preserving, and jelly-making techniques that were essential to early 20th-century households. Authored by Maria Parloa and the United States Department of Agriculture, this book offers practical, step-by-step ins…
- Edition
- -
- ISBN/ISSN
- 9782528106020
- Collation
- -
- Series Title
- -
- Call Number
- -
The art and mystery of curing, preserving, and potting all kinds of meats, ga…
The Art and Mystery of Curing, Preserving, and Potting All Kinds of Meats, Game, and Fish is a comprehensive 18th-century manual dedicated to the traditional culinary arts of food preservation. This detailed guide offers readers a fascinating glimpse into historical methods for extending the shelf life and enhancing the flavors of various meats, game, and fish, long before the advent of modern …
- Edition
- -
- ISBN/ISSN
- 9782528122365
- Collation
- -
- Series Title
- -
- Call Number
- -
The Century Cook Book
The Century Cook Book, authored by Mary Ronald and first published in 1895, stands as a comprehensive culinary guide reflecting the domestic ideals and culinary practices of late 19th-century America. This extensive volume offers over a thousand recipes, meticulously organized to cover every aspect of meal preparation, from simple family dinners to elaborate formal banquets. The book is notable…
- Edition
- -
- ISBN/ISSN
- 9782528107157
- Collation
- -
- Series Title
- -
- Call Number
- -
The Boston cooking-school cook book
The Boston Cooking-School Cook Book, authored by Fannie Merritt Farmer and first published in 1896, is a landmark culinary guide that has profoundly influenced American home cooking for over a century. This comprehensive volume, often simply called the Fannie Farmer Cookbook, was designed to bring scientific precision and standardized measurements to the art of cooking, making it accessible to …
- Edition
- -
- ISBN/ISSN
- 9782528119181
- Collation
- -
- Series Title
- -
- Call Number
- -
Frye's Practical Candy MakerComprising Practical Receipts for the Manufacture…
Frye's Practical Candy Maker: Comprising Practical Receipts for the Manufacture of Fine Hand-Made Candies is a comprehensive and invaluable guide for both amateur and professional confectioners, first published in the late 19th century. Authored by F. W. Frye, this classic manual offers a detailed and accessible approach to the art and science of candy making, reflecting the techniques and trad…
- Edition
- -
- ISBN/ISSN
- 9782528107737
- Collation
- -
- Series Title
- -
- Call Number
- -
The Candy Maker's GuideA Collection of Choice Recipes for Sugar Boiling
The Candy Maker's Guide: A Collection of Choice Recipes for Sugar Boiling is a comprehensive and delightful manual for both amateur and professional confectioners, originally published in the late 19th century. This classic guide offers an extensive array of recipes and techniques for creating a wide variety of candies, sweets, and confections, making it an invaluable resource for anyone intere…
- Edition
- -
- ISBN/ISSN
- 9782528106013
- Collation
- -
- Series Title
- -
- Call Number
- -
Book of American BakingA Practical Guide Covering Various Branches of the Bak…
Book of American Baking: A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc. is a comprehensive and authoritative manual designed for both professional bakers and enthusiastic home cooks. This classic volume delves into the art and science of baking, offering a wealth of practical knowledge and time-tested techniq…
- Edition
- -
- ISBN/ISSN
- 9782528112199
- Collation
- -
- Series Title
- -
- Call Number
- -
Every Step in CanningThe Cold-Pack Method
Every Step in Canning: The Cold-Pack Method is a comprehensive and practical guide designed to teach readers the art and science of home canning using the cold-pack method. Authored by Grace Viall Gray, this book provides clear, step-by-step instructions for preserving a wide variety of fruits, vegetables, meats, and other foods, ensuring that even beginners can achieve safe and delicious resul…
- Edition
- -
- ISBN/ISSN
- 9782528101773
- Collation
- -
- Series Title
- -
- Call Number
- -
Hand-Book of Practical Cookery, for Ladies and Professional CooksContaining t…
Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food is a comprehensive culinary guide authored by Pierre Blot, a renowned 19th-century chef and educator. First published in 1867, this seminal work offers an extensive exploration of the principles, techniques, and artistry involved in preparing food for both the home and…
- Edition
- -
- ISBN/ISSN
- 9782528107409
- Collation
- -
- Series Title
- -
- Call Number
- -
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography