Bücher der Reihe Cooking in America

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.

Opened in 1837, Delmonico's set the standard for restaurants in the United States. This book contains menus, information on purchasing and using seasonal ingredients, instructions on how to set and serve a table, as well as recipes allowing home cooks to bring some of the style and taste of Delmonico's into their own homes.

Through a compilation of stories, this 1903 volume traces the history, culture, and manners that tea, and the ceremonies surrounding tea, have inspired in various parts of the world.

This 1907 work, part of May Southworth's "One Hundred and One..." series, provides a variety of preparations for oysters.

Eleanour Rohde's 1922 book is a complete guide to herbs, from creating an herb garden to using the herbs in various recipes.

May Southworth's 1906 volume provides home cooks with one hundred and one Mexican recipes to try in their own kitchens.

May Southworth's 1906 work provides readers with one hundred and one recipes for salads.

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commercially or widely imported in America.

Maria Gentile's classic 1919 cookbook is a practical guide for creating economical, nourishing, and delicious Italian meals.

Following an introduction on the "Principles of Cheese-making," Long and Benson's 1896 work provides instruction on the manufacture of specific cheese types, in particular, fancy cheese varieties produced in Europe.

Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.

In this 1917 work, Kellogg and Taylor look deeply at the international problem of food production and distribution, particularly at a time of war, in order to understand and solve these problems for future generations. Includes a preface by Herbert Hoover.

In this 1918 work, Mrs. Hughes provides instructions and recipes for canning and preserving for the general homemaker.

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

This 1919 book by Olive Hayes outlines recipes and instructions for the safe and delicious preservation of fresh food products.

Originally published in 1862, this beautifully illustrated volume is a valuable source of information on all aspects of cultivating, cooking, preserving and serving strawberries.

De Forest Saxe's 1894 cookbook is a comprehensive source of information on and recipes for soda water dispensers.

Through recipes and advice, Dora Morell Hughes teaches the American housewife how to be thrifty in all aspects of her household management.

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.