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Cooking, History

232 books found

Boston Cooking-School cook book
Boston Cooking-School cook book

by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,"

1896 97 ed.
Old Cookery Books and Ancient Cuisine
Old Cookery Books and Ancient Cuisine

by William Carew Hazlitt

1886 73 ed.
The Book of Household Management
The Book of Household Management

by Isabella Beeton

1861 55 ed.
Tasting the past
Tasting the past

by Jacqui Wood

2009 14 ed.
Food in England
Food in England

by Dorothy Hartley

1954 10 ed.
Consuming Passions
Consuming Passions

by Philippa Pullar, Philippa Pullar

1970 9 ed.
Perfection salad
Perfection salad

by Laura Shapiro

1986 8 ed.
Regional cuisines of medieval Europe
Regional cuisines of medieval Europe

by Melitta Weiss Adamson

2002 7 ed.
Starting with ingredients
Starting with ingredients

by Aliza Green

2006 7 ed.
Congotay! Congotay! a Global History of Caribbean Food
Congotay! Congotay! a Global History of Caribbean Food

by Candice Goucher

2013 6 ed.
The Cooking Gene
The Cooking Gene

by Michael Twitty

2017 6 ed.
Consider the fork
Consider the fork

by Bee Wilson

2012 6 ed.
All manners of food
All manners of food

by Stephen Mennell

1985 6 ed.
The Essential New York Times Cookbook
The Essential New York Times Cookbook

by Amanda Hesser

2010 5 ed.
Fading feast
Fading feast

by Raymond A. Sokolov

1688 5 ed.
Nothing More Comforting
Nothing More Comforting

by Duncan, Dorothy

2003 5 ed.
Canadians at Table : Food, Fellowship, and Folklore
Canadians at Table : Food, Fellowship, and Folklore

by Duncan, Dorothy

2006 5 ed.
British Food
British Food

by Spencer, Colin.

2002 5 ed.
Food in the Middle Ages
Food in the Middle Ages

by Melitta Weiss Adamson

1995 5 ed.
The Art of Dining
The Art of Dining

by Sara Paston-Williams

1993 5 ed.