Böcker i Cooking in America-serien

This 1904 book evokes the sights, smells, and tastes of Kentucky in the 1900s. Most importantly, the book was groundbreaking, over one hundred years ago, in its celebration of the vital role Black women played in building and sustaining the tradition of Southern cooking and Southern hospitality.

A practical cookbook for the frugal homemaker. Four hundred recipes for delicious dishes with no wasting of food.

James Breazeale's work teaches the American housewife the skills of canning and perserving in order to maximize her impact on the health, economy, and labor of her family.

Alice Bradley, Principal of Miss Farmer's School of Cookery (Boston, MA) compiles sweet and savory recipes using Sunkist oranges and lemons.

This cookbook was created on behalf of the Williams Public Library Association (Williams, AZ) to fund the construction and maintenance of a public library for the town. Recipes are contributed by town residents and other supporters of the public library appeal.

The recipes in this early twentieth-century volume were collected from the "colored women of the State of California."

Based upon her experiences as a social worker, Florence Nesbitt's 1918 work provided vital methods for the purchase, preparation, and serving of wholesome food to the rural and urban poor.

The recipes contained in this volume showcase a variety of dried fruit and were selected from a prize contest held by The Hills Brothers Company in 1910.

This 1916 work pays tribute to the heritage of Southern cooking as it was in California at the time. The book is filled with recipes contributed by California members of the United Daughters of the Confederacy.

Originally published in 1886, Thomas Jefferson Murrey's primer on salads begins with basic salads and builds up to salad meals. This book will provide readers with fifty recipes and a wealth of techniques to create a superior salad.

Incredibly popular and long-lasting, this has been one of the most enduring cookbooks in American history. This is a comprehensive collection of the menus and recipes of the American and White House kitchen.

Published in 1922, this book is a comprehensive source of recipes and practical advise gathered from readers of the magazine.

Originally published in 1903, Caroline Trask Norton's cookbook aimed to provide cooks with simple recipes adapted for those living at higher altitudes.

Published originally in 1912, this volume aims to provide housewives with an economic and labor-saving manner for creating delicious family meals. Simplicity and frugality are emphasized throughout. An early forerunner of today's popularity of food cooked in parchment, many of the recipes can be easily reproduced today, and would make interesting meals for time- and budget-crunched families. The included seasonal menus look positively modern and not that different from menus that can be found in current cookbooks.

A Cook Book for Nurses was published in 1911. Formerly the cooking instructor at the Michael Reese Hospital in Chicago, Sarah Chapman Hill gathered recipes suitable for invalids and infants in a manner that is practical and concise.

This 1910 work is a comprehensive resource for the growing and cooking of potatoes.

Published circa 1885, this pioneering work compiles the recipes of New Orleans in one volume. Celebrating the range of ethnic influences on Creole cuisine, the book contains recipes for many of the classic New Orleans dishes. Written by Lafcadio Hearn, one of New Orleans greatest literary talents, it shows a more literary flair than most modern cookbooks.

Maria Parloa inspired a generation of chefs with her scientific method of cooking. Originally published in 1880, this book aimed to provide a practical cookbook for Òyoung housekeepersÓ with author-tested recipes that use easier methods and less expensive ingredients than those in other books.

Catharine Beecher, sister to Harriet Beecher Stowe, was a prominent and respected author during her time. Part cookbook, part health manual, and part domestic guide, Miss Beecher's Housekeeper, published in 1873, sought to codify and simplify the information and skills needed to efficiently and effectively run a household.

Originally published in 1838, Randolph's work is more than just a regional cookbook. It also gives a picture of dishes that were popular around the country at the time. Reflecting the influence of cuisines from other cultures, The Virginia Housewife preserves the multiethnic flavors of American cuisine of the 1830s.

From 1902 to 1917, the Los Angeles Times sponsored cooking contests. As a result, they published a series of winning recipes. The recipes were local to Southern California, including "Old-Time California, Spanish and Mexican Dishes...Recipes of Famous Pioneer Spanish Settlers." With Hispanic influences, the book contains reciptes such as: Alligator Pear Salad, Chili Con Carne, Enchiladas, Spanish Rice, Frijoles, Albondigas, Chiles Rellenos and Tamale Pie. Much of the ingredients come from California. Listed as on of the one hundred best books on California cooking.

First Asian cookbook published in America, in 1914.

The El Paso Cook Book (1898) was the first cookbook published in that city. The El Paso Cook Book is valuable from an historical standpoint-for what it tells us about El Paso and what it tells us about cookery at the beginning of the twentieth century. It also offers wonderful recipes that can be re-created today by anyone willing to include some trial and error in the cooking process to allow for changes wrought in ingredients and kitchen technology by the passage of more than a century.

The first all-American cookbook -- National Cookery Book -- was compiled for America's Centennial celebration in 1876 in Philadelphia. The Women's Centennial Executive Committee, chaired by Benjamin Franklin's great granddaughter, sent an invitation to women throughout the United States to contribute recipes: of the 950 accepted recipes many were associated with specific states or territories.

This is a wonderful collection of 160 authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American cookbook. Prior to Applewood's edition, it had been reprinted only once in a limited edition of 100 copies. 93849

This 1820 volume is a collections of over eight hundred practical domestic recipes.