Bücher der Reihe Cooking in America

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

With hints on "physical well being," including curing women's headaches and posture, Miss Neill's 1889 work is much more than a basic cookbook. This work provides hints and recipes for wholesome meals created on limited means.

Charlotte Mason's 1787 cookbook is a comprehensive source of late eighteenth-century English recipes and contains some of the earliest recipes for sandwiches.

Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England. His expertise extended to gourmet cookery as a whole. This work is a fascinating look at the gourmet foods of the Georgian era.

William Hamilton Gibson's beautifully illustrated 1895 work is an early guide to common edible mushrooms. The book contains over eighty illustrations. Gibson was an American painter and naturalist whose interest in flowers and insects led him, eventually, to edible mushrooms.

Part of the "When Mother Lets Us..." series of children's books, this 1908 work by Constance Johnson provides recipes and instructions for cooking along with children.

Mrs. Wakefield's 1881 work is a deceptively simple work of staple recipes for the home cook. Designed to utilize more common ingredients, this work allows the cook to create inexpensive, yet still elegant meals.

First published in 1892, this is a collection of classic cocktail recipes. "Only William" provides the amateur and professional mixologist with recipes for mixed drinks and punches, as well as advice and history on beers, wines and other non-alcoholic beverages

Published in 1868 by renowned cooking teacher Pierre Blot, this book is a masterwork of French cookery. Blot came to America as a refugee from Napoleonic France, and in 1865, he opened, arguably, the first French cooking school in America.

The recipes that are contained in this 1908 cookbook by Miss Parloa were, for the most part, created specifically for this work.

Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.

Upton Sinclair, one of America's foremost writers, addresses the cultivation of the mind and the body in this 1922 volume. Sinclair's goal was to tell the reader how to live, how to find health, happiness and success, and how to develop fully both the mind and the body.

Eliza Leslie's 1854 work is designed as a sequel to her earlier book, Directions for Cookery. This volume contains a large number of southern recipes, many taken from African-American women, as well as recipes coming from French and Indian sources.

Known predominantly for her reform writings, which addressed the causes of temperance, labor, suffrage, abolition, and spiritualism, Frances Green, like her contemporary Catherine Beecher, ventured into the domestic realm with the publication of this 1837 work.

Created originally on the suggestion of Dr. Pulte to accompany his Domestic Physician, this 1888 volume of recipes by Mary Pulte is designed to be a practical guide to the preparation of food for both the well and the sick.

Elizabeth Lea's 1859 work aimed to help young housekeepers with the necessary practical information needed to fulfill everyday household duties

Elizabeth Putnam's 1850 volume is designed to provide assistance to the young housekeeper through easy-to-follow recipes and advice.

This 1909 volume contains traditional Virginia family recipes preserved and compiled by Jane Hamilton's great-niece, Charlotte Mason Poindexter.

Lady Barker was a successful journalist, poet, and author. In this hugely popular 1886 work, she provided readers of the day with a concise, yet complete, guide to the fundamental principles of food preparation and household management.

Designed to aid those who cook meals for profit, Jessup Whitehead's 1893 book provided recipes for meals at diners, lunch counters, and hotels, and helped professional chefs with ideas and practical examples for use in their kitchens.

Hannah Peterson's 1870 cook book is designed to be a complete source of recipes and information for the inexperienced cook, a book that she can use to start her household and continue to use as she raises her family.

Mrs. Lincoln's 1914 work aimed neither to be a complete cookbook, nor to provide new recipes for elaborate dishes, but rather to be a study of food and an explanation of the general principles of cookery.

Olive Green was the pseudonym used by popular American author Myrtle Reed for the cookbooks she published. This 1908 work is her comprehensive collection of fish recipes.

Eliza Leslie is best known for this work, originally published in 1837, which was the most popular cookbook in America at the time. This version, published in 1853, is the cookbook's forty-ninth edition.

Mrs. Knight's 1864 volume is a collection of recipes compiled from friends and family for foods that are delicious but can be created without great expense.

Linda Larned's 1899 work provides directions on how to serve both formal and informal meals and provides recipes for dishes appropriate to both types of entertaining.