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Displaying results 1–25
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The Boston cooking-school cook book
Fannie Merritt Farmer
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The Works of William Shakespeare [Cambridge Edition] [Vol. 5 of 9]
William Shakespeare
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Modern cookery for private families
Eliza Acton
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Our Edible Toadstools and Mushrooms and How to Distinguish Them
W. Hamilton Gibson
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The Whitehouse Cookbook (1887)
F. L. Gillette and Hugo Ziemann
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History of Central America, Volume 1, 1501-1530
Hubert Howe Bancroft
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Science in the Kitchen
E. E. Kellogg
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The Natural History of Pliny, Volume 5 (of 6)
the Elder Pliny
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The American Frugal Housewife
Lydia Maria Child
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Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
H. Russell Cross, E. Curtis Green, William R. Jones, R. L. West, and Anthony Kotula
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Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
H. Russell Cross, E. Curtis Green, William R. Jones, R. L. West, and Anthony Kotula
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History of Ancient Pottery: Greek, Etruscan, and Roman. Volume 2 (of 2)
H. B. Walters and Samuel Birch
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A History of Roman Classical Literature.
R. W. Browne
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A thousand ways to please a husband with Bettina's best recipes
Helen Cowles LeCron and Louise Bennett Weaver
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The Every-day Book and Table Book. v. 3 (of 3)
William Hone
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Foods that will win the war and how to cook them (1918)
C. Houston Goudiss and Alberta M. Goudiss
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How to Live on 24 Hours a Day
Arnold Bennett
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The Golden Age Cook Book
Henrietta Latham Dwight
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Alice's Adventures in Wonderland
Lewis Carroll
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A history of the Peninsular War, Vol. 2, Jan.-Sep. 1809 : From the battle of Corunna to the end of the Talavera campaign
Charles Oman
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California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes
Bertha Haffner-Ginger
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The Greek theater and its drama
Roy C. Flickinger
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The Cook's Oracle; and Housekeeper's Manual
William Kitchiner
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The Art of German Cooking and Baking
Lina Meier
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A Treatise on the Art of Midwifery
Elizabeth Nihell
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Displaying results 1–25
