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Peter Brears
Jellies and Their Moulds
en
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Henry de Toulouse-Lautrec,Maurice Joyant
The Art of Cuisine
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Mary Whitcher
Mary Whitcher's Shaker house-keeper
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Samuel Phillips Day
Tea, Its Mystery and History
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Catherine Owen
Culture and Cooking; Or, Art in the Kitchen
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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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W. Mattieu Williams
The Chemistry of Cookery
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Eliza Leslie
Miss Leslie's Lady's New Receipt-Book, 3rd ed
- 1
en
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George H. Ellwanger
The Pleasures of the Table
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Robert O. Fielding
Spices, Their Histories: Valuable Information for Grocers
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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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Lake E. High
A History of South Carolina Barbeque
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Carl Oscar Levine
Butchering and curing meats in China
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Walter M. Gibbs
Spices and How to Know Them
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Bethnal Green Museum
A brief guide to the Food Collection
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Caroline French Benton
The Fun of Cooking
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The Kitchen Encyclopedia
en
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Lieut. -Col. Newnham-Davis
Dinners and Diners: Where and How to Dine in London
en
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