Böcker i Cooking in America-serien

With simple recipes that are accessible to even the most inexperienced cook, Amy Handy's 1918 work instructs homemakers in baking their own breads and cakes.

Robert Buchanan and Nicholas Longworth's 1855 work describes the growing and processing of grapes for the purposes of making wine.

Peter Mead's 1867 work is a basic introduction to American grape growing and wine making.

This 1913 work is a comprehensive collection of dessert recipes collected from famous chefs of America, Canada, and Europe.

With recipes attributed to their contributors, this cookbook was created by and in support of the Hanover Library Association of Hanover, Pennsylvania in 1922.

The recipes for this cookbook were compiled by the Ladies of Saint Anselm's Church in San Anselmo, California in 1908.

The recipes in this 1914 volume were compiled from recipes of the members of The Twentieth Century Club of Berkeley, California.

Whether it concerns brewing beer, making bread, or keeping bees, William Cobbett's work, originally published in 1821, is still an inspiring guide for anyone seeking to become self-sufficient.

Published in 1869, this important work by the Beecher sisters is remarkable both for its philosophy and its practicality. The work presupposes a servantless home, teaching the homemaker of the day basic skills and providing "up-to-date" information on every aspect of home management.

The recipes in this 1892 volume were compiled from lessons given by Mrs. Hinckley at the School of Cookery in San Francisco. The book is designed to allow anyone interested in learning to cook at home to progress from simple to more complicated recipes.

A "plea for 'the simple life' in a sensible way," Carlotta Lake's 1911 work aimed at providing simple, wholesome recipes and hints for household management, so that the "young housewife" has time for the "so-called recreations of life" without sacrificing herself to drudgery or the need to plan and create elaborate meals.

Taking as its motto "A Good Cook Never Wastes," Juliet Corson's 1877 work is intended to help home cooks provide wholesome, delicious dishes to their families at the least possible cost.

This 1913 cookbook describes the methods for making and using fireless cookers and insulated boxes. As an aid in their use, the book also provides tested original and adapted recipes from famous cookbooks of the day.

Ellen Johnson collected the recipes in her 1889 volume from manuscript sources and published them for the benefit of St. Peter's-in-the-Mount of Holderness, New Hampshire.

This 1909 cookbook is a collection of recipes from the members of the Woman's Club of San Mateo, California.

This early twentieth-century volume is comprised of recipes collected by the Chicago Evening American from more than 13,000 housewives.

The recipes in this 1920s volume were edited and compiled by the members of the Order of the Eastern Star of Sacramento, California for the benefit of the organization's building fund.

Dr. Issac Abt sought to publish in a convenient form the instructions he had been giving mothers and other caregivers on the preparation of food for infants and young children. His 1917 work collects recipes of "commonly employed foods" which he deemed to be beneficial to children.

Coming at the end of World War I and food rationing, Farmer and Huntington's work was designed to teach students of the day about food conservation in order that they might do their part to ensure a sufficient supply of food to America and the world.

Alfred McCann's 1913 book was a call to arms against the "processed, bleached, colored, de-natured, de-germinated, de-mineralized, chemically treated" foods that "now menace the health and life of America." This book, published nearly a century ago, outlines many of the concerns that have given rise to today's Slow Food Movement.

This 1915 autobiographical work by Joseph Francis depicts his struggles with alcohol and how he came to embrace temperance.

Designed to collate information found in a variety of ephemeral sources, John Phin's 1862 work is a comprehensive source of information on all aspects of viticulture, particularly as it relates to its practice in the United States. The work also includes descriptions of varietals typical to American grape growing.

Published in England in 1894, this work by William Tegetmeier, designed for students, explores the general principles behind household management and food preparation.

This 1919 work is an essential reference guide to all aspects of household management. This book provides the homemaker with detailed instructions on planning meals, home decor, home architecture, and all aspects of sewing.

Edward Spencer's 1913 work is a collection of food essays interspersed with recipes and recollections of memorable meals.

Published in 1885, this book "contains a number of valuable hints and directions concerning breakfast breads, fruits, beverages, and dainty dishes." (Literary News, November, 1885)

Published at the turn of the twentieth century, Robert Wells's work is a complete reference to all aspects of bread baking, providing useful information on the key ingredients of bread, such as yeast, flour, and ovens, as well as recipes for all types of bread, including plain and fancy breads, brown breads, and breads using wheat substitutes.

This 1915 cook book, compiled by Edgar Briggs, was distributed to California brides.

Originally published in the 1850, this humorous autobiography of a stomach from infancy to advanced age makes practical physiological information and health advice of the day easily digestible. This book can "hardly fail to interest those who have any stomach for either philosophy or fun."

Written in English by a Japanese scholar in 1906, this book has become a classic. With clarity and elegance, the author, Kakuzo Okakura, defines the allure, the humanity, the evolution, the spirituality, the symbolism, and the related arts of tea.