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Browsing Library of Congress Call Numbers : "TX553 .P7 N8" to "TX703 .S5 1798" (Overview; Include extended shelves)

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Call number Item
T Technology (Go to start of category)
TX Home Economics (including food and cooking) (Go to start of category)
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 (1976), by National Research Council Board on Agriculture and Renewable Resources and National Research Council Food and Nutrition Board (page images with commentary at NAP)
TX555 .F5 [Info] The Influence of Flesh-Eating on Endurance (reprinted from Yale Medical Journal; Battle Creek, MI: Modern Medicine Pub. Co., 1908), by Irving Fisher (page images at HathiTrust)
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 .D46 [Info] The Technology of Food Preservation (revised and augmented edition; Westport, CT: Avi Pub. Co., 1963), by Norman W. Desrosier (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)
TX633 .P4 1900 [Info] The Feasts of Autolycus: The Diary of a Greedy Woman (Akron et al.: Saalfield Pub. Co., 1900), by Elizabeth Robins Pennell
TX635 .L65 1858 [Info] London at Dinner: or, Where to Dine (London: Robert Hardwicke, 1858) (HTML at
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
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
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 .B87 [Info] Feast Day Cookbook (New York: David McKay Co., c1951), by Katherine Burton and Helmut Ripperger (HTML at EWTN)
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 (multiple formats with commentary at MSU)
TX655 .A51 [Info] The Heart of the Home (picture edition; New York: American Heart Association, ca. 1949), by New York Heart Association (page images at HathiTrust)
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 for S. Butler, 1798), by Amelia Simmons (multiple formats with commentary at MSU)

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