Day to day cookery for home craft students

by Isla M. Downes

The first American cookbook

by Amelia Simmons

Turkish cookery

by Inci Kut

Harrods cookery book

by Marilyn Aslani

Wilderness cookery

by Bradford Angier

Simple Italian Cookery

by Antonia Isola

Boil the beef, bones, and vegetables in two quarts of water over a slow fire-adding pepper and salt.

Rita Davenport's Sourdough cookery

by Rita Davenport

The Non-Alcoholic Cookery Book

by M. E. Docwra

Traditional Jamaican cookery

by Norma Benghiat

Sourdough Cookery

by Rita Davenport

Practical professional cookery

by H. L. Cracknell, R. J. Kaufmann

Better cookery

by Aileen King

Lovers' cookbook

by Norman Douglas

BLANCH a quart of almonds and pound them in the mortar with the yolks of six hardboiled eggs till they come to a fine pa...

Country Diary Cookery Notes

by Edith Holden, Alison Harding

New fish cookery

by James Beard

Like other kinds of food, most varieties of fish have their seasons - the particular times when they are in most abundan...

The cookery year

by Reader's Digest Association

Cookery Around the World

by Cornelia Rosales De Molino

Madhur Jaffrey's Indian cookery

by Madhur Jaffrey

Italian food

by Elizabeth David

SWEET BASIL (Lat. ocymum basilium. It. basilico). Why is this lovely aromatic herb now so rare in England?

Cookery and pastry

by Susanna Maciver