History

Mme. Bégué's Recipes of Old New Orleans Creole Cookery

• by:
• Begue, Elizabeth

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Wisconsin Supper Clubs:An Old-Fashioned Experience

• by:
• Faiola, Ron

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The Half-Jewish BookA Celebration

• by:
• Klein, Daniel and Vuijst, Freke

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The Historical Cookbook OfThe American Negro

• by:
• Preface by Height, Dorothy I., Introduction by Bower, Anne Lieberman

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Curiosities Of FoodOr The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom

• by:
• Simmonds, Peter Lund

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Eat My WordsReading Women's Lives Through The Cookbooks They Wrote

• by:
• Theophano, Jane

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Consider The Eel

• by:
• Schweid, Richard

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From Hardtack To Home FriesAn Uncommon History Of American Cooks And Meals

• by:
• Haber, Barbara

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Pharaoh's FeastFrom Pit-Boiled Roots To Pickled Herring, Cooking Through The Ages With 100 Simple Recipes

• by:
• Rivera, Oswald

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Encarnación's KitchenMexican Recipes From Nineteenth-Century California, Selections From Encarnacion Pinedo's El Cocinero Espanol

• by:
• Pinedo, Encarnación's and Strehl, Dan, editor

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The Art Of CookingThe First Modern Cookery Book

• by:
• Como, The Eminent Maestro Martino of

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Encarnación's KitchenMexican Recipes From Nineteenth-Century California-Selections From Encarnación Pinedo's El Cocinero Español

• by:
• Pinedo, Encarnación and Strehl, Dan, editor

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Food In History

• by:
• Tannahill,

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Heretic's FeastHistory Of Vegetarianism

• by:
• Spencer,

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Hamburger Heaven:The Illustrated History of the Hamburger

• by:
• Tennyson, Jeffrey

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