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Published in 1861 in Hamilton, Ontario, this volume in the American Antiquarian Cookbook Collection is an early example of Canadian cookery, compiled from the best available English, French, and American recipes and adapted to Canadian kitchens. The content of The Canadian Housewife's Manual of Cookery owes much to contemporary cookbooks published in America, England, and France. There are several hundred recipes including soups, sauces, fish, meats,...
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Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions-the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes "the ingredients or material for which...
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The American publication of Cottage Economy by Stephen Gould and Sons was basically a compilation of a series of pamphlets published by Cobbett in 1821 in England. Cobbett was an English political activist at a time when the industrial revolution was changing the face of rural Britain, and he was constantly concerned with improving the living conditions of the working classes. The book presents his philosophy that a laborer should be taught industry,...
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From her writing and recipe style, Lady Harriet was clearly a sophisticated woman of means who deplored the "unpalatable horrible attempts at entrees, dignified with some high-sounding French name, made by the general run of English cooks." Her recipes for soups, sauces, fish, meat, poultry, vegetables and salads, eggs and cheese, pudding, jellies, pastries, bread, biscuits, cakes, liqueurs, pickling, coffee, and dairy making were clearly designed...
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The American edition of Twamley's book was reprinted from the second British printing, described as "corrected and improved." The author had the advantage of his own thirty-years' experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling the most successful procedures for making excellent cheeses. Covering everything from grazing land to care of cows to techniques for making the best cheeses...
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Self-published by the founder of the New York Cooking School, this forty-page leaflet was designed to educate new immigrant families with low incomes about preparing good, healthy meals. As the industrial revolution gathered steam and reformers focused on living conditions of the poor and disadvantaged, economical themes began to appear in cookbooks, and Corson's pamphlet was extremely popular. In addition to numerous recipes and food preparation...
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According to the unknown author, "Without a perfect knowledge of the art of Carving, it is impossible to perform the honor of the table with propriety; and nothing can be more disagreeable to one of a sensitive disposition, than to behold a person, at the head of a well-furnished board, hacking the finest joints, and giving them the appearance of having been gnawed by dogs." This slim volume provides the dinner table host with detailed instructions...
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Mrs. Owens of Springfield had the enthusiastic support of her neighbors in compiling her cookbook-it includes a list of their names endorsing her recipes at the beginning of the book. The ladies note that the recipes are original and "choice," but most important, "the materials called for are within the reach of all, and can be had in any of our western towns." Because of the still-primitive 19th century transportation system, regional cookbooks like...
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This down-to-earth kitchen companion "for frugal and economical housekeepers" was designed to help reconstitute the rich cookery traditions of the region that had been interrupted by the Civil War, and adapt them to the new requirements for thrift and "making do." The cuisine reflects that time when a new generation of southerners began to reach out beyond their borders and incorporate other regional and foreign dishes into their homes. The hundreds...
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The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, "scollops," eels, clams, and oysters easily identifies the book's origins. It also contains almost 300 recipes for a broad range of dishes and ingredients from soup to nuts, as well as an entire section of seventy-five "miscellaneous receipts and...
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Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin's gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with...
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Claiming to be "the fruit of the personal experiences of at least a thousand housekeepers," the book reprints the contents of the New York Times Sunday edition Household Column, which apparently was extremely popular in its day, and the public clamored for reprints of the column's recipes. Besides the hundreds of formulas for cooking breakfast dishes, eggs, fish, oysters, soups, meats, vegetables, pastry, cakes, breads, and more, the book includes...
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The dedicated lifestyle philosophy advocated in Alcott's Vegetable Diet might have been written by a contemporary vegetarian food critic. Alcott's complete disdain for meat and all animal products consumed as food would, in fact, be called a vegan diet. His book focuses on the superiority of a vegetable diet for supporting health and recovering from disease, and it contains dozens of letters testifying to that belief by various medical experts and...
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This clever little volume was devised to provide hints on setting a modest but "well-ordered table" for the "young and inexperienced mistress of a household where a moderate income renders economy advisable." Self-styled as a "Book of Rechauffes [warmed leftovers] together with many other approved receipts for the kitchen of a gentleman of moderate income," this useful compilation includes recipes for dishes made from leftover fish and dressed fish,...
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Published in 1848 in Boston, The American Family Keepsake contains an enormous variety of information-everything from medicinal cures to common childhood illnesses to recipes to farming to "Indian Recipes" to sewing, and dressing. With instructions on how to cure "hiccoughs" by "a few swallows of vinegar," to properly setting a table (always set soup, broth, or fish at the head of the table), to making a variety of colors for fabric (for lilac, add...
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Authored by wine connoisseur John James DeFour, who established the first commercial vineyard in the United States, The American Vine-Dresser's Guide is an amazingly thorough work on grape growing and wine making specifically adapted to the American climate and soil. Despite being published nearly 200 years ago in 1826, DeFour's practices and recommendations are still being utilized and referenced today since little has changed in the wine-making...
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Published in 1829 in New York, Apician Morsels, or Tales of the Table, Kitchen, and Larder is an entertaining culinary miscellany that combines cooking history, lore, anecdotes, and witticism, all with a humorous flair. While Dick Humelbergius Secundus is the listed author (a tongue-in-cheek allusion to a 16th century annotator), the tome is believed to have been written by English novelist William Beckford. Continuing the jesting nature of the book,...
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Published in 1872 in Boston, The Appledore Cook Book was authored by renowned cooking teacher and writer Maria Parloa to be a go-to cookbook for new brides and housekeepers, and it was specifically geared toward simpler recipes with less expensive ingredients. This first of many cookbooks by Parloa was inspired by her time spent cooking at the Appledore House hotel on the Isles of Shoals, Maine. The Appledore Cook Book contains the first known recipe...
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Published in 1837 in Philadelphia, The Art of Dining; And the Art of Attaining High Health was originally published as a series of weekly articles titled The Original by social-activist author Thomas Walker. The collection is divided into three parts pertaining to the art of dining, achieving good health, and enjoying supper. Of dining, Walker states, "we are ordinarily content with the standard of mediocrity….Anybody can dine, but very few know...
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This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a 'practical' baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand...
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