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Browsing Library of Congress Call Numbers : "TX537 .U544 1977" to "TX703 .S5 1798" (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)
TX537 .U544 1977 [Info] Perspectives on Retail Food Grading (1977), by United States Congress Office of Technology Assessment
TX551 .D466 [Info] Dietary Reference Intakes: Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride, by National Research Council Food and Nutrition Board (page images at NAP)
TX551 .I56 1990 [Info] Nutrition Labeling: Issues and Directions for the 1990s, ed. by Donna Viola Porter and Robert O. Earl (page images at NAP)
TX551 .T68 [Info] Toward Healthful Diets (1980), by National Research Council Food and Nutrition Board (HTML at archive.org)
TX551 .U495 1979 [Info] Open Shelf-Life Dating of Food (1979), by United States Congress Office of Technology Assessment (page images at HathiTrust)
TX553 .P7 N8 [Info] Nutritional Evaluation of Protein Foods, ed. by Peter L. Pellett and Vernon R. Young (HTML at UNU Press)
TX553 .P7 P74 [Info] Protein-Energy-Requirement Studies in Developing Countries: Results of International Research, ed. by William N. Rand, Ricardo Uauy, and Nevin S. Scrimshaw (illustrated HTML at UNU Press)
TX555 .F37 [Info] Fat Content and Composition of Animal Products, by National Research Council Board on Agriculture and Renewable Resources and National Research Council Food and Nutrition Board (page images at NAP)
TX571 .P4 P4 1988 [Info] Pesticide Residues in Food: Technologies for Detection (OTA-F-398; 1988), by United States Congress Office of Technology Assessment (page images at HathiTrust)
TX601 .B28 [Info] Sterilization in Food Technology: Theory, Practice, and Calculations (New York et al.: McGraw-Hill Book Co., 1957), by C. Olin Ball and F. C. W. Olson (page images at HathiTrust)
TX601 .B4 [Info] The A.B.C. of Canning: Preserving, Drying, Smoking and Pickling of Foods (Chicago: Pub. for Culinary Arts Institute by Consolidated Book Publishers, c1942), ed. by Ruth Berolzheimer, illust. by Ruth Burgess and Carolyn W. Bowerman (page images at HathiTrust)
TX601 .C48 [Info] The Fundamentals of Food Engineering (Westport, CT: Avi Pub. Co., 1963), by Stanley E. Charm (page images at HathiTrust)
TX601 .H2 [Info] 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)
TX603 .C4 [Info] The Preservation of Food: Home Canning (Toronto: Ontario Dept. of Agriculture, 1917), by Ethel Chapman
TX612 .F7 P37 1917 [Info] Canned Fruit, Preserves and Jellies: Household Methods of Preparation (USDA Farmer's Bulletin #203; Washington: GPO, 1917), by Maria Parloa (Gutenberg text and illustrated HTML)
TX612 .F7 P37 1917 [Info] Canned Fruit, Preserves and Jellies: Household Methods of Preparation (Chicago et al.: Saalfield Pub. Co., c1917), by Maria Parloa (page images at HathiTrust)
TX635 .L65 1858 [Info] London at Dinner: or, Where to Dine (London: Robert Hardwicke, 1858) (HTML at victorianlondon.org)
TX637 .B8 [Info] The Physiology of Taste (text from the 1854 Philadelphia edition; illustrations from 1848 Paris edition), by Brillat-Savarin, trans. by Fayette Robinson, illust. by Bertall (illustrated HTML with commentary at fiftywordsforsnow.com)
TX637 .B8 [Info] The Physiology of Taste: or, Transcendental Gastronomy, by Brillat-Savarin, trans. by Fayette Robinson (Gutenberg text)
TX651 .B7 [Info] First Lessons in the Principles of Cooking, in Three Parts (London: Macmillan, 1886), by Lady Barker (multiple formats at archive.org)
TX651 .H5 [Info] The National Cookbook: A Kitchen Americana (New York and London: Harper and Bros., 1932), by Sheila Hibben (page images at HathiTrust)
TX652.5 .F85 [Info] The Mary Frances Cook Book: or, Adventures Among the Kitchen People (Philadelphia: The John C. Winston Co., 1912), by Jane Eayre Fryer (page images and HTML at MSU)
TX663 .G85 [Info] School and Home Cooking, by Carlotta C. Greer (Gutenberg text)
TX663 .W72 1915 [Info] Elements of the Theory and Practice of Cookery: A Text-Book of Household Science for Use in Schools (New York and London: Macmillan, 1915), by Mary E. Williams and Katharine Rolston Fisher (page images at HathiTrust)
TX703 .S5 1798 [Info] American Cookery (Hartford: Printed S. Butler, 1798), by Amelia Simmons (multiple formats with commentary at MSU)

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