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The Food and Drink of Mexico
This book shows you how to make outstanding Mexican dishes such as enchiladas, tacos, guacamole, refried beans, or tamales; plus soups, elaborate main dishes, steak with bananas, green pot stew, lentils with fruit, avocado and cauliflower salad, shrimp tortillas, and much more. Also recipes for 54 de... read more
|The American Frugal Housewife |
by Lydia Maria Child
Simply written recipes for roasting a pig, preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes. Helpful suggestions for treating chilblains, dysentery, and other domestic concerns.
|Austrian Cooking and Baking |
by Gretel Beer
302 authentic recipes offer the best in Austrian home cooking: beef broth with dumplings, potato soup, kalbsgulash, four kinds of schnitzel, and more, including 171 dessert recipes.
|Cookery and Dining in Imperial Rome |
by Joseph Dommers Vehling, Apicius
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.
|Decorative Napkin Folding for Beginners |
by Lillian Oppenheimer, Natalie Epstein
22 different napkin folds enable even a beginner to make napkins in the shape of a heart, clown's hat, love knot, silverware holder, boot, etc. Photo of each finished napkin. 22 napkin folds, 63 drawings.
|Early American Cookery: "The Good Housekeeper," 1841 |
by Sarah Josepha Hale
Engagingly written volume filled with scores of nutritious recipes and wide-ranging suggestions for the mid-19th-century housekeeper. Includes advice on selecting and preparing foods, health tips, cleaning accessories, dealing with help, and more.
|Early American Herb Recipes |
by Alice Cooke Brown
Charming text gives more than 500 authentic recipes for medicinal, culinary, cosmetic, and other purposes — everything from cancer and palsy treatments to gravies, sauces, and pies. 113 black-and-white illustrations.
|Favorite Swedish Recipes |
by Selma Wifstrand
200 of the best Swedish dishes, from typical smorgasbord items — pickled herring, creamed lobster — to classic main dishes — roast lamb, baked eel — to traditional breads and pastries.
|A First Cookbook for Children |
by Evelyne Johnson, Christopher Santoro
Helpful introduction includes a basic list of necessary ingredients and equipment, cooking hints, and sample menus. Total of 60 recipes: pizza, hamburgers, salads, cookies, cakes, macaroni and cheese, much more.
|The First Jewish-American Cookbook |
by Mrs. Esther Levy
A remarkable culinary and historical document, this 1871 volume offers tasty, reasonably simple, and economical recipes, in addition to housekeeping advice, suggestions for daily menus, and a Jewish calendar.
|Food and Drink |
by Jim Harter
Over 350 illustrations of different foods, people eating, utensils, banquets, menus, wine lists. Beautifully reproduced 19th-century line drawings depict every conceivable activity concerned with the preparation, display, and consumption of food and drink.
|Food and Drink: A Book of Quotations |
by Susan L. Rattiner
Scores of humorous, frequently incisive remarks by famous writers, humorists, and celebrities, including W. K. Chesterton, W. C. Fields, Julia Child, Marilyn Monroe, George Bernard Shaw, Robert Morley, and many more.
|Growing and Using Herbs and Spices |
by Milo Miloradovich
Versatile handbook provides all the information needed for cultivation and use of all the herbs and spices available in North America. 4 illustrations. Index. Glossary.
|Hawaiian Cookbook |
by Roana and Gene Schindler
Nearly 300 recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, much more.
|Miss Leslie's Directions for Cookery |
by Eliza Leslie
Most popular American cookbook of last century offers a window into the 19th-century American larder. Clearly and elegantly written with complete recipes and helpful hints and comments.
|More Decorative Napkin Folding |
by Lillian Oppenheimer, Natalie Epstein
Step-by-step drawings and easy-to-follow instructions explain how to make 22 beautiful folded designs — Rose, Turban, Double Vase, Silver Holder, and other decorative napkins. Introduction. Numbered diagrams.
|Native Harvests: American Indian Wild Foods and Recipes |
by E. Barrie Kavasch
From clambakes to wild strawberry bread, this practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. 147 illustrations.
|Old-Fashioned Homemade Ice Cream: With 58 Original Recipes |
by Thomas R. Quinn
Complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 mouthwatering ice cream recipes, plus recipes for toppings and sauces. Introduction. Illustrated throughout.
|Old-Time New England Cookbook |
by Duncan MacDonald, Robb Sagendorph
Over 300 wholesome, easy-to-prepare recipes: Nantucket scallop chowder, Boston baked beans, apple pan dowdy, Boston cream pie, many more. Recipes accompanied by charming observations on New England weather. Illustrated.
|Pennsylvania Dutch Cook Book |
by J. George Frederick
An excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d'oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaetzle, and more.
|The Picayune's Creole Cook Book |
by The Picayune
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
|The Plimoth Colony Cook Book |
by Plymouth Antiquarian Society
Authentic collection of 17th- and 18th-century cooking lore and wisdom includes recipes for everything from the Old Colony Club Clam Muddle and Bubble and Squeak to Huckleberry Pancakes and Cranberry Drop Cakes.
|Rose Recipes from Olden Times |
by Eleanour Sinclair Rohde
83 original recipes for potpourris and pomanders, perfumes and sweet waters, conserves, sauce eglantine, rossoly, rose jelly, rose hip marmalade, rose hip tarts, pickled rosebuds, rose and fruit salad, and more.
|Russian Cookbook |
by Kyra Petrovskaya
Treasury of easy-to-follow recipes for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, potato kotlety, pirozhki, blini, many more. Definition of terms.
|The Settlement Cook Book 1903 |
by Mrs. Simon Kander, Mrs. Henry Schoenfeld
Back-to-basics book, filled with hundreds of hearty, simple recipes — everything from griddle cakes, shrimp Creole and mulligatawny soup to cheese fondue, oyster a la poulette, and a variety of ethnic dishes.
|The Soufflé Cookbook |
by Myra Waldo
"What a good book to own!" — Library Journal. A simple, down-to-earth approach to mastery of the soufflé, with recipes for 192 dessert and main-dish soufflés, including low-calorie and cold soufflés. Index.
|Spices and Herbs: Lore and Cookery |
by Elizabeth S. Hayes
More than 85 familiar and exotic plants are illustrated and examined for legendary lore and current use. The book also includes 73 recipes, a spice chart, and tips for gardening, drying, freezing, and more.
|Toll House Tried and True Recipes |
by Ruth Graves Wakefield
Authentic recipes from the famous Massachusetts restaurant: popovers, veal and ham loaf, Toll House baked beans, chocolate cake, crumb pudding, much more. Nearly 700 recipes, including famous Toll House cookie recipe.
|Wild Game Cookbook |
by John A. Smith
112 recipes make it easy for hunters to prepare tantalizing soups, stews, casseroles, steaks, roasts, sauces, and more from dove, pigeon, duck, goose, partridge, woodcock, pheasant, quail, rabbit, venison, much more.
This book shows you how to make outstanding Mexican dishes such as enchiladas, tacos, guacamole, refried beans, or tamales; plus soups, elaborate main dishes, steak with bananas, green pot stew, lentils with fruit, avocado and cauliflower salad, shrimp tortillas, and much more. Also recipes for 54 delightful drinks. 252 recipes in all.
Reprint of the original, 1964 edition.
|ISBN 10: ||0486233146 |
|ISBN 13: ||9780486233147 |
|Author/Editor: ||George C. Booth |
|Format: ||Book |
|Page Count: ||208 |
|Dimensions: ||5 3/8 x 8 1/2 |
|Publication date: ||November 2011 |
|Table of Contents: ||Click here to view the Table of Contents |
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