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  1. 1
    The Oxford companion to food /

    The Oxford companion to food / by Davidson, Alan, 1924-2003

    Published 1999
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  2. 2
    The menial art of cooking archaeological studies of cooking and food preparation /

    The menial art of cooking archaeological studies of cooking and food preparation /

    Published 2012
    Full Text (via University Press of Colorado)
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  3. 3
    Team Nutrition cooks!: scrambled eggs with spinach : family handout.

    Team Nutrition cooks!: scrambled eggs with spinach : family handout.

    Published 2018
    Online Access
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  4. 4
    Five hundred new receipts in cookery, confectionery, pastry, preserving, conserving, pickling : and the several branches of these arts necessary to be known by all good housewives /

    Five hundred new receipts in cookery, confectionery, pastry, preserving, conserving, pickling : and the several branches of these arts necessary to be known by all good housewives... by Middleton, John

    Published 1734
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  5. 5
    Valuable secrets, concerning arts and trades. Or, Approved directions from the best artists for the various methods of engraving on brass, copper, or steel. Of the composition of metals and varnishes. Of mastichs and cements, sealing-wax, &c. Of colours and painting, for carriage-painters. Of painting on paper. Of compositions from limners. Of transparent colours. How to dye skins or gloves. To colour or varnish copper-plate prints. Of painting on glass. Of colours of all sorts for oil, water, and crayons. Of the art of gilding. Of the art of dying woods, bones, &c. Of the art of moulding. Of the art of making wines. Of the various compostions of vinegars. Of liquors and essential oils. Of the confectionary art. Of taking out all sorts of spots and stains. : With an appendix, containing valuable selections, in addition to, and never before published in this work. : [One line in Latin from Virgil]

    Valuable secrets, concerning arts and trades. Or, Approved directions from the best artists for the various methods of engraving on brass, copper, or steel. Of the composition of m...

    Published 1798
    Search for the full-text online version of this title in the Early American imprints database
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  6. 6
    Food culture in sub-Saharan Africa /

    Food culture in sub-Saharan Africa / by Osseo-Asare, Fran

    Published 2005
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  7. 7
    The bachelor's cookbook.

    The bachelor's cookbook. by Sheridan, Lee, pseud

    Published 1962
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  8. 8
    In the Kitchen, 1550-1800: Reading English Cooking at Home and Abroad.

    In the Kitchen, 1550-1800: Reading English Cooking at Home and Abroad. by Bassnett, Madeline

    Published 2022
    Full Text (via EBSCO)
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  9. 9
    Wild women in the kitchen : 101 rambunctious recipes & 99 tasty tales /

    Wild women in the kitchen : 101 rambunctious recipes & 99 tasty tales / by Alper, Nicole

    Published 1996
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  10. 10
    The French cook prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /

    The French cook prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion :... by La Varenne, François Pierre de, 1618-1678

    Published 1654
    Search for the full-text version of this title in Early English Books Online
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  11. 11
    The Queens closet opened being incomparable secrets in physick, chyrurgery, preserving, and candying &c. which were presented to the Queen /

    The Queens closet opened being incomparable secrets in physick, chyrurgery, preserving, and candying &c. which were presented to the Queen /

    Published 1696
    Search for the full-text version of this title in Early English Books Online
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  12. 12
    The big cook.

    The big cook.

    Published 2006
    Streaming Video (via Alexander Street Press)
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  13. 13
    The Oxford companion to food

    The Oxford companion to food by Davidson, Alan, 1924-2003

    Published 2006
    Full Text (via Oxford Reference)
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  14. 14
    The Oxford companion to food /

    The Oxford companion to food / by Davidson, Alan, 1924-2003

    Published 2014
    Full Text (via Oxford Reference)
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  15. 15
    What to eat, and how to cook it /

    What to eat, and how to cook it / by Blot, Pierre, 1818-1874

    Published 2009
    Full Text (via ProQuest)
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  16. 16
    The new Lucille cook book /

    The new Lucille cook book /

    Published 2009
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  17. 17
    World's fair souvenir cook book /

    World's fair souvenir cook book / by Rorer, S. T., 1849-1937

    Published 2009
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  18. 18
    Ge wu cu tan /

    Ge wu cu tan /
    格物麤談 /
    by Su, Shi, 1037-1101

    Published 1985
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  19. 19
    Women's Work : How Culinary Cultures Shaped Modern Spain.

    Women's Work : How Culinary Cultures Shaped Modern Spain. by Ingram, Rebecca

    Published 2022
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  20. 20
    The metamorphosis of Greek cuisine : an ethnography of deli foods, restaurant smells and foodways of crisis /

    The metamorphosis of Greek cuisine : an ethnography of deli foods, restaurant smells and foodways of crisis / by Papacharalampous, Nafsika

    Published 2024
    Full Text (via Taylor & Francis)
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