Bücher der Reihe Cooking in America

Horace Fletcher, an American health-food advocate of the Victorian era, taught that, in order to prevent overeating and insure dental health, foods should be chewed until liquid. In this 1913 volume, Fletcher articulates and supports, through the evidence of his own strength, his popular theories of health and well-being.

Lydia Gurney's 1914 work has nostalgia at its heart. The recipes are mostly from New England, but anyone craving honest-to-goodness old-time American cooking will find comfort in this volume.

Immensely popular in the nineteenth-century, Dr. Chase's book sold over four million copies. This book was a vital reference for young Americans, particularly homesteaders, who depended upon it for information on health, diet, cooking, animal husbandry, household hints, and general how-to.

Francis Anstie's 1877 work provides evidence for the efficacy of wine in the treatment of disease and as an aid to health.

Major Joseph Tilden was one of the most famous Bohemians and epicureans of the Pacific Coast. He had given his famous recipes to but a few. One of his best friends provided the Tilden recipes in this collection.

Published in Hong Kong in the early 1900s, this work is a compilation of recipes collected by Lady Young from her friends.

Edgar Warren's 1904 work describes how to raise chickens with high egg-laying rates.

Mackenzie's Ten Thousand Receipts, published in 1865, aimed to provide the reader with all practical household recipes.

In his 1891 work, Daniel O'Connell provides instruction on various aspects of gastronomy and provides examples from a variety of California restaurants.

Kate Saint Maur, in this 1905 volume, describes how she went from being a city woman to a successful, self-supporting farmer, one who was raising poultry, growing vegetables and fruit, and keeping bees.

This 1909 volume describes how common-sense values and domestic hard work came together to produce a viable life in the country for the author.

Upton Sinclair was a follower of Bernarr MacFadden's "Physical Culture Movement" and a member of the editorial staff of Physical Culture Magazine. Dedicated to MacFadden, this 1911 volume advocates the benefits of systematic fasting in producing long-lasting health benefits.

This 1854 work by William Lambe, with notes and additions by Joel Shew, is the American edition of a work originally published in England in 1815. The work sets forth the superiority of a vegetarian diet, in combination with water-treatment, in the prevention of disease and maintenance of health.

This edition of this classic work is an American edition of the most complete reference of English cookery published in the nineteenth century. An optician, inventor of telescopes, amateur musician and exceptional cook, Kitchiner was famous both in England and America.

Caroline Gilman's 1852 work provides a fictionalized account of Southern daily life. Although fictional, the work provides fascinating insight into family life in the antebellum South, including slavery, education, religion, and courtship rituals.

Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.

Marion Harland, whose real name was Mary Virginia Terhune, was an extraordinarily popular cookbook author in her time. Published in 1884, this book includes simple, straight-forward recipes based on bountiful 19th-century ingredients such as grouse, oysters, venison, and vegetables.

May Southworth's 1914 work is designed to provide recipes to accompany the light-hearted fun and laughter of a midnight supper.

In her 1917 work, Clara Barker applies business principles to the home, helping women free themselves from the burden of housework by turning the running of the household into an efficient business model.

Catherine Gilman's 1834 work provides a picture of domestic life and manners in New England.

This 1880 work by Dr. M. La Fayette Byrn was a very popular manual on the distillation of spirits from a variety of fruits and vegetables. In addition, this edition includes M. Flinz's "Practical Directions for Distilling."

Through Ellen Richards's 1882 work, householders of the day could learn about the chemical processes behind such home chemistry as the rising of bread, baking soda, the science of nutrition, and cleaning products.

Mary Henderson's 1887 work is designed to provide recipes and instructions for elegant entertaining with moderate means.

Charles Porter's 1911 work advocates healing the body through "an ample supply of the only food that will make an immediate large production of blood possible,--milk."

Henry Smith's 1900 work provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals.

Taking as her motto "Keep house, in order to live comfortably; don't live in order to keep house," Catherine Owen's 1889 work aims to provide simple instructions on how to maintain a home in the easiest, most effective way.

Christine Herrick's 1902 work provided valuable information on how to find and maintain a home with very little in the way of disposable income.

Suzy Tracy's 1897 work presents the recipes she used in her cooking classes in a clear and concise form.

Henrietta Dwight's 1898 cookbook contains recipes for the "golden age," a time, she envisions, when vegetarianism will take over the human diet.

This 1895 volume is composed of recipes compiled by the Baptist Ladies' Aid Society of Monmouth, Illinois.