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Browsing Library of Congress Call Numbers : "TX719 .D813 1870" to "TX747 .A6" (Overview; Include extended shelves)

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Or start at this prefix:
Call number Item
T Technology (Go to start of category)
TX Home Economics (including food and cooking) (Go to start of category)
TX719 .D813 1870 [Info] Artistic Cookery: A Practical System Suited for the Use of the Nobility and Gentry and for Public Entertainments (London: Longmans, Green and Co., 1870), by Urbain Dubois (page images at HathiTrust)
TX719 .E833 1907 [Info] A Guide to Modern Cookery (London: W. Heinemann, 1907), by A. Escoffier (multiple formats at
TX719 .T3 [Info] La Cuisine Française: French Cooking for Every Home, Adapted to American Requirements (Chicago: Baldwin, Ross and Co., c1893), by François Tanty (HTML and page images with commentary at MSU)
TX721 .D267 [Info] 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)
TX722 .S8 F9 1897 [Info] Fullständigaste Svensk-Amerikansk Kokbok: Swedish-English Cookbook (in parallel Swedish and English; Chicago: Engberg-Holmberg Pub. Co., 1897) (HTML and page images with commentary at MSU)
TX723 .B6 [Info] Specialita Culinarie Italiane: 137 Tested Recipes of Famous Italian Foods , Sold for the Benefit of North Bennet's Industrial Training and Social Service Work in the North End of Boston (Boston: North Bennet Street Industrial School, ca. 1936) (page images at Harvard)
TX723 .G355 1919 [Info] The Italian Cook Book: The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups (New York: Italian Book Co., c1919), by Maria Gentile
TX723 .I85 [Info] Simple Italian Cookery, by Antonia Isola (Gutenberg text)
TX723 .W25 [Info] Cook as the Romans Do: Recipes of Rome and Northern Italy (title page has "recipies" typo; New York: Collier Books, 1961), by Myra Waldo (page images at HathiTrust)
TX723 .W3 [Info] The Cook's Decameron: A Study in Taste, Containing Over Two Hundred Recipes for Italian Dishes, by Mrs. W. G. Waters (Gutenberg text)
TX724 .G7 [Info] The International Jewish Cook Book (second edition; New York: Bloch Pub. Co., 1919), by Florence Kreisler Greenbaum
TX724 .M66 1846 [Info] The Jewish Manual: or, Practical Information in Jewish and Modern Cookery , With a Collection of Valuable Recipes and Hints Relating to the Toilette (1846), by Judith Cohen Montefiore (Gutenberg text)
TX725 .A1 H4 1963 [Info] Bull Cook and Authentic Historical Recipes and Practices (7th edition; Waseca, MN: Herter's, 1963), by George Leonard Herter and Berthe E. Herter (page images at HathiTrust)
TX725 .A9 M9 [Info] The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information, by Philip E. Muskett and Harriet Frances Wicken
TX725 .B6 [Info] Chinese-Japanese Cook Book (Chicago and New York: Rand McNally and Co., c1914), by Sara Bosse and Onoto Watanna
TX725 .F5 S9 1905 [Info] Finnish-American Family Cook Book (second edition, in Finnish and English; Kaleva, MI: Siirtolaisen Kirjapainossa, 1905) (page images at Harvard)
TX725 .H35 [Info] 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)
TX725 .K84 [Info] Good Health Cookery Book (Melbourne: Signs Pub. Co., 1909), by Lauretta Eby Kress, contrib. by Daniel H. Kress (page images at HathiTrust; US access only)
TX725 .L8 [Info] The Belgian Cook-Book, ed. by Mrs. Brian Luck (Gutenberg text)
TX725 .M136 [Info] Pan-Pacific Cook Book: Savory Bits From the World's Fare (San Francisco, Blair-Murdock Co., 1915), by L. L. McLaren (multiple formats at
TX725 .P67 [Info] Skandinavisk-Amerikansk Kogebog (in Danish; Chicago: "Den Norsk-Danske Boghandels" Forlag, 1884), by Augusta Pio
TX728 .F5 [Info] Fellows' Menu Maker: Suggestions For Selecting and Arranging Menus for Hotels and Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season (Chicago: Hotel Monthly, c1910), by Charles Fellows (page images at Cornell)
TX735 .B7 [Info] For Luncheon and Supper Guests (Boston: Whitcomb and Barrows, 1923), by Alice Bradley (Gutenberg text and illustrated HTML)
TX745 .R8 [Info] Many Ways for Cooking Eggs, by S. T. Rorer (Gutenberg text)
TX747 .A6 [Info] Canned Salmon Recipes (St. Louis World's Fair edition; ca. 1904), by Alaska Packers Association (page images at HathiTrust)

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