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Displaying results 1–25
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Science in the Kitchen
E. E. Kellogg
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The Boston cooking-school cook book
Fannie Merritt Farmer
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The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Alexis Soyer
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A guide to modern cookery
A. Escoffier
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The Complete Herbal
Nicholas Culpeper
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The No Breakfast Plan and the Fasting-Cure
Edward Hooker Dewey
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Frankenstein; or, the modern prometheus
Mary Wollstonecraft Shelley
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A General Introduction to Psychoanalysis
Sigmund Freud
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Persuasion
Jane Austen
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Foods and Their Adulteration
Harvey Washington Wiley
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The Gourmet's Guide to Europe
Algernon Bastard and Lieut.-Col. Newnham-Davis
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Cookery and Dining in Imperial Rome
Apicius
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Romeo and Juliet
William Shakespeare
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The Physiology of Taste; Or, Transcendental Gastronomy
Brillat-Savarin
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The natural history of Aleppo, and parts adjacent : Containing a description of the city, and the principal natural productions in its neighbourhood; together with an account of the climate, inhabitants, and diseases; particularly of the plague, with the methods used by the Europeans for their preservation.
Alexander Russell
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The Golden Age Cook Book
Henrietta Latham Dwight
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Essentials of Diseases of the Skin
Henry Weightman Stelwagon
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Desserts and Salads
Gesine Lemcke
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Putnam's Word Book
Louis A. Flemming
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The origin and development of the moral ideas
Edward Westermarck
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Language of Flowers
Kate Greenaway
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No Animal Food; and Nutrition and Diet; with Vegetable Recipes
Rupert H. Wheldon
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Travels in Peru and India
Sir Clements R. Markham
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Wagner as Man & Artist
Ernest Newman
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The Food of the Gods
Brandon Head
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Displaying results 1–25
