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Displaying results 1–25
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A guide to modern cookery
A. Escoffier
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Cookery and Dining in Imperial Rome
Apicius
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Cities of Belgium
Grant Allen
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In Flanders Fields, and Other Poems
John McCrae
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La civiltà del secolo del Rinascimento in Italia, Volume II (Italian)
Jacob Burckhardt
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From the Log of the Velsa
Arnold Bennett
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Mémoires du prince de Talleyrand, Volume 5 (French)
prince de Bénévent Charles Maurice de Talleyrand-Périgord
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Beowulf: An Anglo-Saxon Epic Poem
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Ancient Pagan and Modern Christian Symbolism
Thomas Inman and M.R.C.S.E. John Newton
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The Art of German Cooking and Baking
Lina Meier
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Oedipus King of Thebes
Sophocles
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The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery
Alexis Soyer
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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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Terrestrial and Celestial Globes Volume 2
Edward Luther Stevenson
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The Sorrows of Satan
Marie Corelli
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All about coffee
William H. Ukers
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Lives of alchemystical philosophers
Arthur Edward Waite and Francis Barrett
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Sacred and legendary art, volume 1 (of 2)
Mrs. Jameson
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The Philippines a Century Hence
José Rizal
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The Golden Age Cook Book
Henrietta Latham Dwight
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The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Alexis Soyer
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The Commune of London, and other studies
John Horace Round
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Crime and Punishment
Fyodor Dostoyevsky
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Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi
Charles McIlvaine and Robert K. Macadam
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Science in the Kitchen
E. E. Kellogg
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Displaying results 1–25
