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Displaying results 1–25
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The Art of Cookery Made Easy and Refined
John Mollard
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A Treatise on Adulterations of Food, and Culinary Poisons
Friedrich Christian Accum
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Bleak House
Charles Dickens
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Making Fermented Pickles
Edwin LeFevre
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Practical Italian recipes for American kitchens : Sold to aid the families of Italian soldiers
Julia Lovejoy Cuniberti
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The Cook's Decameron
Mrs. W. G. Waters
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The Healthy Life, Vol. V, Nos. 24-28
Various
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Hints on Dairying
T. D. Curtis
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Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Woman's Institute of Domestic Arts and Sciences
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Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Woman's Institute of Domestic Arts and Sciences
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The Suffrage Cook Book
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Human Foods and Their Nutritive Value
Harry Snyder
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Le avventure di Pinocchio (Italian)
Carlo Collodi
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The Ethics of Diet
Howard Williams
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The khaki kook book : a collection of a hundred cheap and practical recipes mostly from Hindustan
Mary Kennedy Core
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The Belgian Cookbook
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Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture
William Saunders
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The Manufacture of Chocolate and other Cacao Preparations
Paul Zipperer
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Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
Woman's Institute of Domestic Arts and Sciences
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Frye's Practical Candy Maker
George V. Frye
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Les Bijoux Indiscrets, or, The Indiscreet Toys
Denis Diderot
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The King in Yellow
Robert W. Chambers
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Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5
Eugene Christian
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The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables
Anonymous
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The accomplisht cook
Robert May
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Displaying results 1–25
