Gastronomy

Works

• The Forme of Cury : a roll of ancient English cookery, compiled, about A.D. 1390 by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward Lord Stafford, and now in the possession of Gustavus Brander, Esq. : illustrated with notes, and a copious index, or glossary : a manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. / edited by Samuel Pegge [1390]
• Liber cure cocorum [1430]
• Platine De Honesta Voluptate et Valitudine / Bartholomeo Sicci [1474]
• The Compleat Cook : expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces or making of pastry [1658]
• The Closet of Sir Kenelm Digby, Kt., Opened / Kenelm Digby [1669]
• The art of cookery : in imitation of Horace's Art of poetry : with some letters to Dr. Lister, and others : occasion'd principally by the title of a book publish'd by the doctor, being the works of Apicius Coelius, concerning the soups and sauces of the antients : with an extract of the greatest curiosities contain'd in that book : to which is added Horace's Art of poetry, in Latin [1708]
• The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm / Richard Bradley [1732]
• The Art of Confectionary : Shewing the various methods of preserving all sorts of fruits, dry and liquid; viz. oranges, lemons, citrons, golden pippins, wardens, apricots green, almonds, gooseberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes. &c. Flowers and herbs; as violets, angelica, orange-flowers, &c. also how to make all sorts of biscakes, maspins, sugar-works, and candies, with the best methods of clarifying, and the different ways of boiling sugar / Edward Lambert [1761]
• English housewifry, exemplified in above four hundred and fifty receipts : giving directions in most parts of cookery and how to prepare various sorts of soops, made-dishes, pastes, pickles, cakes, creams, jellies, made-wines, &c. : with cuts for the orderly placing the dishes and courses, also bills of fare for every month in the year, and an alphabetical index to the whole ... / by Elizabeth Moxon ; with an appendix containing upwards of sixty receipts of the most valuable kind, communicated to the publisher by several gentlewomen on the neighbourhood, distinguished by their extraordinary skill in housewifry. [1764]
• Apicius redivivus : or, The cook's oracle: wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy ... being six hundred receipts, the result of actual experiments instituted in the kitchen of a physician, for the purpose of composing a culinary code for the rational epicure .. [1817]
• The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. / translated from the last Paris edition by Fayette Robinson [1826?]
• Seventy-Five Receipts for Pastry, Cakes and Sweetmeats / Eliza Leslie [1832]
• The American Housewife : containing the most valuable and original receipts in all the various branches of Cookery; and written in a minute and methodical manner. Together with a collection of miscellaneous receipts, and directions relative to Housewifery. By an Experienced Lady. Also the Whole Art of Carving, illustrated by sixteen engravings [1841]
• The Book of Household Management / Isabella Beeton [1861]
• The Art of Living in Australia / Philip E. Muskett ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken. [1893]
• Old Cookery Books and Ancient Cuisine / William Carew Hazlitt [1902]
• Simple Italian Cookery / Antonia Isola [Mabel Earl McGinnis] [1912]
• Woman's Institute of Domestic Arts and Sciences: Library of Cookery
  1. Essentials of Cookery; Cereals; Bread; Hot Breads
  2. Milk, Butter and Cheese; Eggs; Vegetables
  3. Soup; Meat; Poultry and Game; Fish and Shell Fish
  4. Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies
  5. Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
• The Allinson Vegetarian Cookery Book / Thomas R. Allinson
• The New Dr. Price Cookbook
• The Healthy Life Cook Book, 2d ed. / Florence Daniel
• Every Step in Canning / Grace Viall Gray
• The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. / Florence Kreisler Greenbaum
• School and Home Cooking / Carlotta Cherryholmes Greer
• Traité General de la Cuisine Maigre / Auguste Helie
• Science in the Kitchen / Mrs. E. E. Kellogg
• How to Prepare and Serve a Meal and Interior Decoration / Lillian B. Lansdown
• Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers / Elizabeth E. Lea
• The Consumer Viewpoint / Mildred Maddocks
• Reform Cookery Book (4th edition): Up-To-Date Health Cookery for the Twentieth Century. / Mrs. Mill
• The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette / Judith Cohen Montefiore
• Chocolate and Cocoa Recipes and Home Made Candy Recipes / Janet McKenzie Hill and Maria Parloa
• Miss Parloa's New Cook Book / Maria Parloa
• The Perdue Chicken Cookbook / Mitzi Perdue
• Recipes Tried and True / Presbyterian Ladies' Aid
• Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs / S. T. Rorer
• Made-Over Dishes / S. T. Rorer
• Many Ways for Cooking Eggs / S. T. Rorer
• Favorite Dishes : a Columbian Autograph Souvenir Cookery Book / Carrie V. Shuman
• American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables / Amelia Simmons
• American Woman's Home / Catharine Esther Beecher and Harriet Beecher Stowe
• 365 Foreign Dishes
• The Belgian Cookbook
• The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes / Mrs. W. G. Waters