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This 1893 work, published by the Majestic Range Company, is both a catalog of the types of ranges available at the time and a collection of recipes that have been reformulated to be prepared using the company's products.
Volumes for 1898-1968 include a directory of publishers.
The recipes in this early twentieth-century volume were collected from the ""colored women of the State of California."" This important volume gives access into the homes of these women through the food they were preparing for their own families.
The Ladies of the American Legion Auxillary published this cookbook to raise funds to support their projects in Humbolt and Eureka Counties. The recipes contributed by the Auxilary's membership are heavily weighted toward desserts, with especially interesting recipes for candies and ices.
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
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.
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Published in 1904 by Martha Stanford, this book is a treasure of New Orleans cookery.
Mary Ronald's 1898, The Century Cook Book "contains directions for cooking in its various branches, from the simplest forms to high-class dishes and ornamental pieces; a group of New England dishes furnished by Susan Coolidge; and a few receipts of distinctively Southern dishes. It gives also the etiquette of dinner entertainments how to serve dinners, table decorations, and many items relative to household affairs."