History

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Walter M. Gibbs
Spices and How to Know Them
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Maria Willett Howard
Lowney's Cook Book
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John Ashton
The History of Bread: From Pre-historic to Modern Times
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Mary active 1855 Hodgson
The Philadelphia Housewife; or, Family Receipt Book
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Mary Whitcher
Mary Whitcher's Shaker house-keeper
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Charles Martyn
Foods and Culinary Utensils of the Ancients
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Nicolas Appert
The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed
- 1
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Henry T. Finck
Food and Flavor: A Gastronomic Guide to Health and Good Living
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Roger North
The History of Esculent Fish
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Jessica Carbone,Robb Turner
The Crown Maple Guide to Maple Syrup
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Elizabeth Robins Pennell
The Feasts of Autolycus: The Diary of a Greedy Woman
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Lake E. High
A History of South Carolina Barbeque
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Robert O. Fielding
Spices, Their Histories: Valuable Information for Grocers
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David Hoffman
The Breakfast Cereal Gourmet
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Rick Browne
A Century of Restaurants
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Jeff Koehler
Spain
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Simon Kander
Settlement Cook Book 1903
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Mary Ronald
The Century Cook Book
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Karen Dybis
Better Made in Michigan
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Alexandra Kennon
Classic Restaurants of New Orleans
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