Cooking

Here are entered works about all types of food preparation, including preparation of those foods that do not necessarily need to be heated. Works about collections of recipes are entered under Cookbooks. Works on cooking in specific places are entered under Cooking subdivided by the name of the place. Works on national or ethnic cuisines and styles of cooking are entered under headings of the type Cooking, American, [Chinese, etc.], which may be further subdivided to designate regional styles, e.g. Cooking, American -- Southern style; Cooking, Chinese -- Sichuan style; etc. Works on an individual style in a specific locality are entered under two headings, one for the style and one for the locality, e.g. 1. Cooking, American -- Southern style. 2. Cooking -- Georgia -- Savannah.

See also what's at Wikipedia, your library, or elsewhere.

• Home economics

• Gastronomy
• Dinners and dining
• Food
• Table

• Cooking -- California
• Cooking -- Early works to 1800
• Cooking -- Equipment and supplies
• Cooking -- Great Britain
• Cooking -- India
• Cooking -- Juvenile literature
• Cooking -- Kentucky
• Cooking -- New York (State)
• Cooking -- Periodicals
• Cooking -- Social aspects
• Cooking -- Study and teaching
• Cooking -- Tennessee
• Cooking -- United States
• Cooking -- Virginia
• Cooking -- Washington (State)
• Cooking -- Wisconsin
• Baby foods
• Baking
• Canning and preserving
• Caterers and catering
• Condiments
• Confectionery
• Cooking (Seafood)
• Cooking, American
• Cooking, Australian
• Cooking, Austrian
• Cooking, Belgian
• Cooking, British
• Cooking, Canadian
• Cooking, Chinese
• Cooking, Creole
• Cooking, English
• Cooking, Finnish
• Cooking, French
• Cooking, German
• Cooking, Italian
• Cooking, Japanese
• Cooking, Swedish
• Desserts
• Fireless cookers
• Jewish cooking
• Luncheons
• Menus
• Outdoor cooking
• Paper bag cooking
• Quantity cooking
• Quick and easy cooking
• Salads
• Sauces
• Vegetarian cooking

• Cookery
• Food preparation
• Cuisine

• 365 Foreign Dishes: A Foreign Dish for Every Day in the Year (1908) (Gutenberg text)
• All Around the House, or, How to Make Homes Happy (Toronto: J. Robertson, 1881), by Mrs. Henry Ward Beecher (multiple formats at archive.org)
• Allied Cookery: British, French, Italian, Belgian, Russian (New York and London: G. P. Putnam's sons, 1916), ed. by Grace Clergue Harrison and Gertrude Clergue (page images at Wisconsin)
• The American Frugal Housewife (12th edition, 1832), by Lydia Maria Child (Gutenberg text)
• "Aunt Babette's" Cook Book: Foreign and Domestic Receipts for the Household (11th edition; Cincinnati and Chicago: Bloch Publishing and Printing Co., c1889), by Bertha F. Kramer (HTML and page images with commentary at MSU)
• Chinese and English Cook Book (in Chinese and English; 1913), by Chong Jan & Co. (San Francisco, Calif.) (page images at Harvard)
• First Lessons in the Principles of Cooking, in Three Parts (London: Macmillan, 1886), by Lady Barker (multiple formats at archive.org)
• The Frugal Housewife: or, Complete Woman Cook (New York: G. and R. Waite, 1803), by Susannah Carter (HTML and page images with commentary at MSU)
• Gems of Fancy Cookery: A Collection of Reliable and Useful Household Recipes (Goderich, Ont.: F. Jordan, ca.1890) (multiple formats at archive.org)
• Health in the House: Twenty-Five Lectures on Elementary Physiology in Its Application to the Daily Wants of Man and Animals, Delivered to the Wives and Children of Working-Men in Leeds and Saltaire (eighth edition), by Catherine M. Buckton (multiple formats at archive.org)
• Henriette Davidis' Practical Cook Book: Compiled for the United States From the 35th German Edition; Containing an Appendix of Receipts for Dishes Prepared in Styles Peculiar to Cooking As Done in This Country (Milwaukee: C, N. Caspar and H. H. Zahn and Co., 1897), contrib. by Henriette Davidis (HTML and page images with commentary at MSU)
• The Improved Housewife, or Book of Receipts; With Engravings for Marketing and Carving (14th Edition; 1851), by Mrs. A. L. Webster (page images and uncorrected OCR text at MOA)
• The Lady's Country Companion: or, How to Enjoy a Country Life Rationally (fourth edition; London: Longman, Brown, Green and Longmans, 1852), by Mrs. Loudon
  • multiple formats at Google
  • multiple formats at archive.org
• Miss Beecher's Housekeeper and Healthkeeper, by Catharine Esther Beecher (page images at MOA)
• The Morristown Cook Book (Morristown, NJ: Vogt Bros., c1900) (multiple formats at archive.org)
• My Pet Recipes, Tried and True (Quebec: Daily Telegraph Publishing House, 1900), by Ladies and Friends of St. Andrew's Church, Quebec (multiple formats at archive.org)
• A New System of Domestic Cookery: Formed Upon Principles of Economy, and Adapted to the Use of Private Families (London: Printed for J. Murray et al., 1807), by Maria Eliza Ketelby Rundell (HTML and page images with commentary at MSU)
• Pan-Pacific Cook Book: Savory Bits From the World's Fare (San Francisco, Blair-Murdock Co., 1915), by L. L. McLaren (multiple formats at archive.org)
• Salads and Vegetable Cookery, by Carson Gulley (page images at Wisconsin)
• The Scholars' Handbook of Household Management and Cookery (London: Macmillan and Company, 1876), by W. B. Tegetmeier (illustrated HTML at victorianlondon.org)
• The Skilful Housewife's Guide: A Book of Domestic Cookery, Compiled From the Best Authors (Montreal: Armour and Ramsay; et al., 1848), by Mrs. L. G. Abell (HTML at Guelph)
• The Skillful Housewife's Book: or, Complete Guide to Domestic Cookery, Taste, Comfort and Economy (35th thousand; New York: O. Judd and Co., c1852), by Mrs. L. G. Abell (multiple formats at Google)
• The Southern Gardener and Receipt-Book: Containing Valuable Information, Original and Otherwise, on All Subjects Connected With Domestic and Rural Affairs, Gardening, Cookery, Beverages, Dairy, Medical, Veterinary, and Miscellaneous (third edition; Philadelphia: J. B. Lippincott and co., 1860), by Mary L. Edgeworth, contrib. by P. Thornton (page images and uncorrected OCR text at MOA)
• Thrift for Troubled Times (third edition; London: W. Clowes and Sons, 1917), by National Training School for Cookery (Great Britain) (page images at Wisconsin)

• The Federation Cook Book: A Collection of Tested Recipes, Contributed by the Colored Women of the State of California (ca. 1910), by Bertha L. Turner, contrib. by Katherine Davis Chapman Tillman and Kate Mann Baker (multiple formats at archive.org)
• The Federation Cook Book: A Collection of Tested Recipes, Contributed by the Colored Women of the State of California (2007 reprint of the 1910 edition), by Bertha L. Turner, contrib. by Katherine Davis Chapman Tillman and Kate Mann Baker (multiple formats at Google)

• 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 (London: Printed by E. B. for Nath. Brook, 1658)
  • page images in Spain
  • Gutenberg text
• Liber Cure Cocorum (Middle English original, and modern English translation), ed. by Richard Morris, trans. by Cindy Renfrow (page images and HTML at pbm.com)
• Receipts of Pastry and Cookery, for the Use of His Scholars (ca. 1720), by E. Kidder (page images here at Penn)

• The Lady's Country Companion: or, How to Enjoy a Country Life Rationally (London: Longman, Brown, Green, and Longmans, c1845), by Mrs. Loudon (illustrated HTML at Celebration of Women Writers)

• The Englishwoman in India: Containing Information for the Use of Ladies Proceeding to, or Residing in, the East Indies, on the Subjects of Their Outfit, Furniture, Housekeeping, the Rearing of Children, Duties and Wages of Servants, Management of the Stables, and Arrangements for Travelling; To Which are Added Receipts for Indian Cookery (London: Smith, Elder, and Co., 1864), by A Lady Resident (multiple formats at Google)

• Six Little Cooks: or, Aunt Jane's Cooking Class (1877), by E. S. Kirkland (searchable page images at Wisconsin)

• The Blue Grass Cook Book (New York: Fox, Duffield and Co., 1904), by Minnie C. Fox (multiple formats at MSU)

• Slow (partial serial archives)

• From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food (Amherst: University of Massachusetts Press, c2005), ed. by Arlene Voski Avakian and Barbara Haber (PDF at umass.edu)

• How We Cook in Tennessee (Jackson, TN: Silver Thimble Society of the FIrst Baptist Church, c1906), by Silver Thimble Society (page images at Google; US access only)

• The Virginia Housewife: or, Methodical Cook (Baltimore: Plaskitt and Cugle, 1838), by Mary Randolph (multiple formats with commentary at MSU)

• Washington Women's Cook Book (Seattle: Washington Equal Suffrage Association, 1909), ed. by Linda Deziah Jennings (multiple formats with commentary at MSU)

• Betty's Scrapbook of Little Recipes for Little Cooks, Saved from Wisconsin Agriculturist and Farmer (1930s), by Betty Dahlberg (searchable page images at Wisconsin)

• The Bread and Biscuit Baker's and Sugar-Boiler's Assistant (1890), by Robert Wells (HTML at webroots.org)
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (HTML and page images with commentary at MSU)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)

• Victory Gardens: Handbook of the Victory Garden Committee, War services, Pennsylvania State Council of Defense (1944), by Warren Bryan Mack, Helen Marshall Eliason, and Pauline Beery Mack, contrib. by Edward Martin and Marion Margery Scranton (illustrated HTML at earthlypursuits.com)
• War Food: Practical and Economical Methods of Keeping Vegetables, Fruits and Meats (Boston and New York: Houghton Mifflin Co., 1917), by Amy L. Handy (page images at Wisconsin)

• Seasoning Secrets and Favorite Recipes of Carson Gulley (c1956), by Carson Gulley (page images at Wisconsin)
• Spices and Seasoning (ca. 1940), by Carson Gulley (page images at Wisconsin)

• The Art of Candy Making Fully Explained, With 105 Recipes for the Home (Dayton, OH: Heath Pub. Co., c1915), by Mrs. Sherwood P. Snyder
  • multiple formats at Google; US access only
  • PDF at archive.org
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (HTML and page images with commentary at MSU)
• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)
• Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified; Also, the Process of Drying Fruits and Vegetables, and Butchering Time Recipes (c1921), by Geographical Publishing Co. (PDF at djm.cc)

• The A & P Everyday Cook and Recipes Book (New York: The Great Atlantic and Pacific Tea Co., n.d.), by Edna Neil (page images and uncorrected OCR text at MOA)
• The American Matron: or, Practical and Scientific Cookery (Boston and Cambridge: J. Munroe and Co., 1851) (multiple formats at archive.org)
• Betty's Scrapbook of Little Recipes for Little Cooks, Saved from Wisconsin Agriculturist and Farmer (1930s), by Betty Dahlberg (searchable page images at Wisconsin)
• The Boston Cooking School Cook Book (Boston: Little, Brown, 1918), by Fannie Merritt Farmer (HTML at Bartleby)
• Breakfast, Luncheon and Tea (New York: Scribner, Armstrong and Co., 1875), by Marion Harland (multiple formats with commentary at MSU)
• Buckeye Cookery (Minneapolis: Buckeye Pub. Co., 1877), by Estelle Woods Wilcox (multiple formats with commentary at MSU)
• Camouflage Cookery: A Book of Mock Dishes (New York: Duffield and Co., 1918), by Helen Watkeys Moore (page images at Wisconsin)
• Catering for Special Occasions: With Menus and Recipes (Philadelphia: D. McKay, c1911), by Fannie Merritt Farmer (multiple formats at archive.org)
• Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (page images at MOA)
• The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by J. M. Sanderson (HTML and page images with commentary at MSU)
• The Cook Book, by "Oscar" of the Waldorf (c1896), by Oscar Tschirky (multiple formats at archive.org)
• The Cook Not Mad (Watertown, NY: Knowlton and Rice, 1831) (HTML and page images with commentary at MSU)
• The Cook's Own Book (Boston: Munroe and Francis; et al., 1832), by N. K. M. Lee (multiple formats with commentary at MSU)
• Directions for Cookery, in its Various Branches (tenth edition, 1840), by Eliza Leslie (Gutenberg text)
• Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Elizabeth E. Lea (Gutenberg text)
• Dromedary Cook Book (New York: Hill Bros. Co., ca. 1912) (multiple formats at archive.org)
• The Enterprising Housekeeper: Suggestions for Breakfast, Luncheon and Supper (third edition; Philadelphia: Enterprise Manufacturing Co., 1900), by Helen Louise Johnson (page images at Buffalo)
• The Epicurean: A Complete Treatise of Analytican and Practical Studies on the Culinary Art (New York: C. Ranhofer, 1894), by Charles Ranhofer (HTML and page images with commentary at MSU)
• The Every-Day Cook-Book and Encyclopedia of Practical Recipes (San Francisco: Examiner-Press, 1889), by E. Neill (multiple formats at archive.org)
• Everyday Foods in War Time (New York: Macmillan, 1918), by Mary Swartz Rose (page images at Wisconsin)
• Favorite Dishes: A Columbian Autograph Souvenir Cookery Book, ed. by Carrie V. Shuman (Gutenberg text)
• Finnish-American Family Cook Book (second edition, in Finnish and English; Kaleva, MI: Siirtolaisen Kirjapainossa, 1905) (page images at Harvard)
• Foods That Will Win the War, and How to Cook Them (New York: World Syndicate Co., c1918), by C. Houston Goudiss and Alberta M. Goudiss (Gutenberg text and illustrated HTML)
• For Luncheon and Supper Guests (Boston: Whitcomb and Barrows, 1923), by Alice Bradley (Gutenberg text and illustrated HTML)
• The Golden Rule Cook Book: Six Hundred Recipes for Meatless Dishes (new edition; Boston: Little, Brown and Co., 1912), by M. R. L. Sharpe (multiple formats at archive.org)
• The Good Housekeeper: or, The Way to Live Well and to Be Well While We Live (Boston: Weeks, Jordan and Co., 1839), by Sarah Josepha Buell Hale (multiple formats with commentary at MSU)
• The Good Housekeeping Woman's Home Cook Book (Chicago: Reilly and Britton Co., c1909), ed. by Isabel Gordon Curtis (multiple formats with commentary at MSU)
• Good Things To Eat (c1911), by Rufus Estes (multiple formats with commentary at MSU)
• Home Helps: A Pure Food Cook Book (Chicago et al: N. K. Fairbank Co., c1910), contrib. by Mary J. Lincoln, Lida Ames Willis, Sarah Tyson Heston Rorer, Helen Armstrong, and Marion Harland (multiple formats at archive.org)
• Hotel Keepers, Head Waiters, and Housekeepers' Guide (Boston: Coolidge and Wiley, 1848), by Tunis G. Campbell (HTML and page images with commentary at MSU)
• The Household: A Cyclopaedia of Practical Hints for Modern Homes (8th edition; Detroit: Detroit Free Press Co., c1886), ed. by May Perrin Goff (page images at HathiTrust)
• The Housekeeper's Book (Philadelphia: William Marshall and Co., 1837), by Frances H. Green (page images at Wisconsin)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)
• How We Cook in Tennessee (Jackson, TN: Silver Thimble Society of the FIrst Baptist Church, c1906), by Silver Thimble Society (page images at Google; US access only)
• Ice Creams, Water Ices, Frozen Puddings, Together with Refreshments for All Social Affairs, by Sarah Tyson Heston Rorer (Gutenberg text)
• Jennie June's American Cookery Book (New York: American News Co., 1870), by J. C. Croly (multiple formats with commentary at MSU)
• The Kitchen Encyclopedia (ca. 1911), by Swift & Company (page images at Duke)
• The Kitchen Encyclopedia (16th edition; c1911), by Swift & Company (page images at HathiTrust)
• The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways (Melrose, MA: Laurel Pub. Co., c1911), by Evora Bucknum Perkins
  • multiple formats at archive.org
  • page images at HathiTrust
• Made-Over Dishes, by Sarah Tyson Heston Rorer (Gutenberg text)
• Metropolitan Cook Book (edition of August 1954), by Metropolitan Life Insurance Company (illustrated HTML at Gutenberg Canada)
• Miss Beecher's Domestic Receipt-Book: Designed as a Supplement to Her Treatise on Domestic Economy (third edition; New York: Harper and Brothers, 1850), by Catharine Esther Beecher (page images and uncorrected OCR text at MOA)
• Miss Corson's Practical American Cookery and Household Management (New York: Dodd, Mead and Co., c1885), by Juliet Corson (HTML and page images with commentary at MSU)
• Miss Parloa's New Cook Book: A Guide to Marketing and Cooking, by Maria Parloa (Gutenberg text)
• Mrs. Goodfellow's Cookery As It Should Be, by Mrs. Goodfellow (page images at MOA)
• Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking (Boston: Roberts Bros., 1884), by Mary J. Lincoln (HTML and page images at MSU)
• Mrs. Rorer's New Cook Book: A Manual of Housekeeping (Philadelphia: Arnold and Co., c1902), by Sarah Tyson Heston Rorer (HTML and page images with commentary at msu.edu)
• The National Cook Book, by Hannah Mary Bouvier Peterson (page images at MOA)
• The Neighborhood Cook Book (second edition; Portland, OR: Press of Bushong and Co., 1914), by Council of Jewish Women (U.S.), Portland Section (HTML and page images with commentary at MSU)
• Pan-American Recipe Book (1899), ed. by Ladies Aid Society of the Riverside Methodist Episcopal Church, Buffalo, New York (page images at Buffalo)
• Practical Cooking and Dinner Giving (New York: Harper and Bros., 1877), by Mary F. Henderson (multiple formats with commentary at MSU)
• Recipes Tried and True, by Marion (Ohio) First Presbyterian Church Ladies' Aid Society (Gutenberg text)
• School and Home Cooking, by Carolotta Cherryholmes Greer (Gutenberg text)
• Science in the Kitchen: A Scientific Treatise on Food Substances and Their Dietetic Properties, Together With a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes (Chicago: Modern Medicine Pub. Co., 1893), by E. E. Kellogg (HTML and page images with commentary at MSU)
• Seasoning Secrets and Favorite Recipes of Carson Gulley (c1956), by Carson Gulley (page images at Wisconsin)
• The "Settlement" Cook Book (6th edition, c1901), ed. by Mrs. Simon Kander (HTML and page images with commentary at msu.edu)
• The Small Family Cook Book (New York: McBride, Nast and Co., 1915), by Mary Denson Pretlow, illust. by Charles Guischard and Rhoda Chase (page images at HathiTrust)
• The Suffrage Cook Book (Pittsburgh: Equal Franchise Federation of Western Pennsylvania, 1915), by L. O. Kleber (DjVu at Georgia)
• Things Mother Used to Make: A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before (1914), by Lydia Maria Gurney (Gutenberg text)
• A Thousand Ways to Please a Husband, With Bettina's Best Recipes (New York: A. L. Burt Co., c1917), by Louise Bennett Weaver and Helen Cowles Le Cron, illust. by Elizabeth Colbourne (multiple formats at archive.org)
• Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified; Also, the Process of Drying Fruits and Vegetables, and Butchering Time Recipes (c1921), by Geographical Publishing Co. (PDF at djm.cc)
• The Virginia Housewife: or, Methodical Cook (Baltimore: Plaskitt and Cugle, 1838), by Mary Randolph (multiple formats with commentary at MSU)
• War-Time Cook and Health Book (ca. 1917), by Lydia E. Pinkham Medicine Company (page images at Duke)
• Washington Women's Cook Book (Seattle: Washington Equal Suffrage Association, 1909), ed. by Linda Deziah Jennings (multiple formats with commentary at MSU)
• Wheatless and Meatless Days (New York and London: D. Appleton and Co., 1918), by Pauline Dunwell Partridge and Hester Martha Conklin (page images at Wisconsin)
• White House Cook Book: A Selection of Choice Recipes, Original and Selected, During a Period of Forty Years' Practical Housekeeping (first edition; Chicago: R. S. Peale and Co., c1887), by F. L. Gillette (HTML and page images with commentary at MSU)
• The Woman Suffrage Cook Book (second edition; Boston: "Country Store", 1890), ed. by Hattie A. Burr (HTML and page images with commentary at MSU)
• Woman's Institute Library of Cookery, by Woman's Institute of Domestic Arts and Sciences
  • Volume One: Gutenberg text and illustrated HTML
  • Volume Two: Gutenberg text and illustrated HTML
  • Volume Three: Gutenberg text and illustrated HTML
  • Volume Four: Gutenberg text and illustrated HTML
  • Volume Five: Gutenberg text and illustrated HTML
• The Young Housekeeper's Friend (revised and enlarged; Boston: Taggard and Thompson, 1868), by Mrs. Cornelius (page images and uncorrected OCR text at MOA)
• The Young Housewife's Counsellor and Friend: Containing Directions in Every Department of Housekeeping, Including the Duties of Wife and Mother (New York: E. J. Hale and Son, 1875), by Mary Ann Bryan Mason (HTML and TEI at UNC)

More items available under narrower terms.