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Cooking (Beans)

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• Cooking (Vegetables)
• Beans

• Beans -- Use in cooking
• Cookery (Beans)
• Cooking with beans

• How ten food editors serve California limas : a collection of favorite California lima recipes, with specimen menus to demonstrate their usefulness for almost every occasion (California Lima Bean Growers Association, 1933), by California Lima Bean Growers Association (page images at HathiTrust)
• Development of rapid methods of soaking and cooking dry beans (U.S. Dept. of Agriculture, 1952), by Elsie H. Dawson (page images at HathiTrust)
• Dry beans : a good choice for the thrifty family. (U.S. Dept. of Agriculture, Consumer and Marketing Service, Agricultural Research Service, 1967) (page images at HathiTrust)
• Dry beans, peas, lentils : modern cookery. (U.S. Dept. of Agriculture, 1954) (page images at HathiTrust)
• Baked beans; a serio-humorous medical paper. (Burdick & Taylor, 1887), by Ephraim Cutter (page images at HathiTrust)
• Some factors affecting the cooking quality of the pea and great northern types of dry beans (University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1936), by Edna B. Snyder (page images at HathiTrust; US access only)
• Dry beans : a good choice for the thrifty family (United States Government Printing Office, 1971), by United States Food and Nutrition Service, United States Department of Agriculture, and United States. Agricultural Research Service (page images at HathiTrust)

Items below (if any) are from related and broader terms.

• The book of green vegetables; how to choose and serve them in 200 different ways (D. Appleton and company, 1933), by Mollie Gold and Eleanor Gilbert (page images at HathiTrust; US access only)
• Vegetables and vegetable cooking (Fairbanks, Palmer & Co., 1884), by Emma P. Ewing (page images at HathiTrust)
• The book of green vegetables: how to choose and serve them in 200 different ways (D. Appleton and company, 1928), by Mollie Gold and Eleanor Gilbert (page images at HathiTrust; US access only)
• The book of rarer vegetables (Lane, 1906), by George Wythes (page images at HathiTrust; US access only)
• The book of vegetables (New York, 1902), by George Wythes and Harry Roberts (page images at HathiTrust; US access only)
• Vegetables in family meals : a guide for consumers (Dept. of Agriculture, Science and Education Administration : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1980), by Consumer Nutrition Center (U.S.) and United States. Science and Education Administration (page images at HathiTrust)
• Vegetable book. (Hodder and Stoughton, 1916), by May Clarissa Gillington Byron (page images at HathiTrust; US access only)
• Dressed vegetables à la mode. (Longmans, 1892), by Mrs. De Salis (page images at HathiTrust)
• A comprehensive guide-book to natural, hygienic and humane diet (The Order of the Golden Age, 1906), by Sidney Hartnoll Beard (page images at HathiTrust; US access only)
• Vegetables, salads, and vegetable entremets with appropriate sauces (T.C. & E.C. Jack ;, 1898), by Florence B. Jack (page images at HathiTrust)
• How to cook vegetables. (Burpee, 1892), by Sarah Tyson Heston Rorer (page images at HathiTrust)
• 365 vegetable dishes a vegetable dish for every day in the year. (G.W. Jacobs, 1910) (page images at HathiTrust)
• Vegetable cookery (A.A. Wyn, 1952), by Florence La Ganke Harris (page images at HathiTrust)
• Dooryard supermarket in the tropics & subtropics; its development and instructions for fabrication and use of its products. (Tropical Works, 1960), by Ann M. Perry (page images at HathiTrust)
• Sweetmeats; a choice collection of tried and tested recipes carefully selected from the personal experience of many years. (Printed by Riverhead news, 1935), by Eunice B. Rogers and James B. Herndon (page images at HathiTrust)
• The art of preparing vegetables for the table. (Hamilton, Adams, 1888), by Sutton & Sons Ltd (page images at HathiTrust)
• Legumes: dried beans, peas, lentils for breaksfast, dinner, supper (Rand, McNally and company, 1920), by Bessie R. Murphy (page images at HathiTrust)
• How to cook vegetables. (W. A. Burpee & co., 1891), by Sarah Tyson Mrs. Rorer (page images at HathiTrust)
• Vegetables and vegetable cooking. (Fairbanks, Palmer & co., 1884), by Emma Ewing (page images at HathiTrust)
• Preparation of vegetables for the table (Brooklyn Eagle press], 1914), by United States. Dept. of Agriculture and New York (City) Mayor's committee on food supply (page images at HathiTrust)
• The vegetable garden. General rules for preparing and cooking vegetables. ([Baton Rouge, 1914), by Elizabeth B. Kelley, George L. Tiebout, Ola Powell, and Louisiana. Dept. of Education (page images at HathiTrust)
• Vegetarian cook-book (Pacific press publishing association, 1910), by Edwin Giles Fulton (page images at HathiTrust)
• Guide for cooking vegetables in large quantities (Indiana State Board of Health, 1959), by Indiana State Board of Health (page images at HathiTrust; US access only)
• Cook-less book (V.M. Richter, 1948), by Mrs. Richter (page images at HathiTrust)
• Live food cook book and menus (National Diet and Health Association of America, 1930), by Paul Chappuis Bragg (page images at HathiTrust)
• Salads and vegetarian menus (Rosicrucian Fellowship, 1947), by Rosicrucian Fellowship (page images at HathiTrust)
• Vegetarian cook book (Theosophical Publishing House, 1919), by Theosophical Publishing House and Theosophical Society in America. Los Angeles Lodge (page images at HathiTrust)
• Good things to eat : a selection of unusual recipes for those who appreciate good things to eat prepared from Del Monte fruits and vegetables (California Packing Corp., 1917), by Marion Harris Neil, C. Waldo Love, California Packing Corporation, and Del Monte Corporation (page images at HathiTrust)
• Preparation of vegetables for the table (U.S. Dept. of Agriculture, 1906), by Maria Parloa (page images at HathiTrust)
• Conserving food value, flavor, and attractiveness in cooking vegetables (U.S. Dept. of Agriculture, 1933), by Rosemary Loughlin Marsh (page images at HathiTrust)
• Green vegetables in everyday meals. (U.S. Dept. of Agriculture, 1950) (page images at HathiTrust)
• Root vegetables in everyday meals. (U.S. Dept. of Agriculture, 1950), by United States. Bureau of Human Nutrition and Home Economics (page images at HathiTrust)
• Ways to use vegetables in Hawaii (University of Hawaii Agricultural Experimental Station, 1946), by Helen Yonge Lind, Mary L. Bartow, and Carey D. Miller (page images at HathiTrust)
• Conservation of iron in vegetables by methods of preparation and cooking (Mississippi Agricultural Experiment Station, 1931), by Olive Sheets, Ernestine Frazier, and Dorothy Dickins (page images at HathiTrust; US access only)
• Preparation of vegetables in small town families of Mississippi (Mississippi State College, Agricultural Experiment Station, 1947), by Dorothy Dickins (page images at HathiTrust; US access only)
• The effect of the use of salt in cooking vegetables (Ohio Agricultural Experiment Station, 1927), by Faith Lanman Gorrell and Elsie Steiger Minton (page images at HathiTrust)
• Vegetables : selection, care, cooking (Texas Agricultural Extension Service, Texas A & M College System, 1959), by Frances Reasonover and Texas Agricultural Extension Service (page images at HathiTrust; US access only)
• Saving minerals and vitamins in fresh vegetables and fruits (Mississippi State College, Agricultural Experiment Station, 1944), by Olive Sheets (page images at HathiTrust; US access only)
• Vegetable cookery at high altitudes (University of Wyoming, Agricultural Experiment Station, 1931), by Emma J. Thiessen and Wyoming Agricultural Experiment Station (page images at HathiTrust; US access only)
• High altitude vegetable cookery (University of Wyoming, Agricultural Experiment Station], 1949), by Emma J. Thiessen and Wyoming Agricultural Experiment Station (page images at HathiTrust; US access only)
• Vegetable cookery : including a complete set of recipes for pastry, preserving, pickling, the preparation of sauces, soups, beverages, etc., etc. (Frederick Pitman, 1866), by John Smith (page images at HathiTrust)
• Idaho agriculture, descriptive and experimental (University of Idaho, Agricultural Experiment Station, 1897), by Charles P. Fox (page images at HathiTrust)
• Drying and serving fruits and vegetables in the home (University of Idaho, Agricultural Experiment Station, 1918), by C. C. Vincent and Jessie M. Hoover (page images at HathiTrust)
• How to cook vegetables. (The Food and cookery publishing agency, 1911), by Charles Herman Senn (page images at HathiTrust)
• Vegetable cook book (Published by Vaughan's Seed Store, 1898), by Vaughan's Seed Company (page images at HathiTrust)
• Visser's Nederlandsch-Indisch vegetarisch kookboek. (Visser, 1911), by J. M. J. Catenius-van der Meijden (page images at HathiTrust; US access only)
• Leaves from our Tuscan kitchen : or, How to cook vegetables (J.M. Dent, 1900), by Janet Ross (page images at HathiTrust)
• How to cook vegetables (Burpee, 1891), by S. T. Rorer (page images at HathiTrust)
• Dressed vegetables à la mode (Longmans, Green, 1888), by Mrs. De Salis (page images at HathiTrust)
• How to cook vegetables (G.P. Putnam's Sons, 1909), by Olive Green (page images at HathiTrust; US access only)
• Vegetable cook book. (New York, Chicago, 1898), by Vaughn's Seed Store (page images at HathiTrust)
• Three hundred sixty-five vegetable dishes. (G. W. Jacobs, 1910) (page images at HathiTrust)
• Leaves from our Tuscan kitchen : or, How to cook vegetables (J. M. Dent and co., 1908), by Janet Ross and Wilma Lord Perkins (page images at HathiTrust)
• Harder's book of practical American cookery (s.n., 1885), by Jules Arthur Harder (page images at HathiTrust)
• Vegetables (Horace Cox, 1902), by Sophie D. Coe and S. Beaty-Pownall (page images at HathiTrust; US access only)
• How to cook vegetables (J.M. Dent and Co., 1903., 1903), by Janet Ross (page images at HathiTrust)
• The kitchen garden and the cook : an alphabetical guide to the cultivation of vegetables, with recipes for cooking them (Smith, Elder, 1913), by Cecilia Maria de Candia Pearse and James B. Herndon (page images at HathiTrust)
• The gardener and the cook. (New York : McBride, Nast, 1913., 1913), by Lucy H. Yates (page images at HathiTrust)
• Variety in food with the Foley food mill. (Foley Manufacturing Co., 1946), by Foley Manufacturing Company (page images at HathiTrust; US access only)
• Florida fruits and vegetables in the family menu (reprint) (State of Florida, Dept. of Agriculture, 1947), by Mary A. Stennis (page images at HathiTrust; US access only)
• Vegetarian cookery (Willing Pub. Co., 1942), by Pietro Rotondi (page images at HathiTrust; US access only)
• Conserving minerals and vitamins in vegetables (Mississippi Agricultural Experiment Station, 1941), by Olive Sheets (page images at HathiTrust; US access only)
• Root vegetables in everyday meals (U.S. Dept. of Agriculture, 1953), by United States. Bureau of Human Nutrition and Home Economics (page images at HathiTrust)
• Green vegetables for good eating. (U.S. Dept. of Agriculture, Agricultural Research Service, Human Nutrition Research Division, 1964) (page images at HathiTrust)
• Vegetables in family meals : a guide for consumers (U.S. Dept. of Agriculture :, 1970), by United States. Agricultural Research Service. Consumer and Food Economics Research Division (page images at HathiTrust)
• Vegetables in family meals : a guide for consumers (U.S. Dept. of Agriculture :, 1971), by United States Department of Agriculture and United States. Agricultural Research Service. Consumer and Food Economics Research Division (page images at HathiTrust)
• Vegetables: consumer quality, yield, and preparation time of various market forms (Agricultural Research Service, U.S. Dept. of Agriculture, 1962), by J. P. Sweeney (page images at HathiTrust)
• Régime végétalien : recettes de cuisine (Editions d'art Edouard Pelletan :, 1914), by Mme Coquelet, Henri Rapin, Henri-Jules-Ferdinand Bellery-Desfontaines, and Mme Tissier (page images at HathiTrust; US access only)
• Green vegetables for good eating (U.S. Dept. of Agriculture, 1954), by United States. Agricultural Research Service. Human Nutrition Research Branch (page images at HathiTrust)
• Miss dine-about-town (Minute Tapioca Company, Inc., 1938), by Minuted Tapioca Co (page images at HathiTrust; US access only)
• Gemüse-Kriegskochbuch (Leipzig : Alfred Michaelis, [1915], 1915), by Wilhelm Warschatka (page images at HathiTrust; US access only)
• The art of vegetable cookery (New York State College of Agriculture, 1929), by Faith Fenton and Lucile Brewer (page images at HathiTrust; US access only)
• 250 ways to serve fresh vegetables (Published for Culinary Arts Institute, 1940), by Ruth Berolzheimer and Culinary Arts Institute (page images at HathiTrust; US access only)
• Vegetarian and simple diet (Swan Sonnenschein, 1904), by A. R. Kenney-Herbert (page images at HathiTrust; US access only)
• Baking vegetables electrically (State College of Washington, Agricultural Experiment Station, 1931), by VeNona W. Swartz (page images at HathiTrust; US access only)
• Preserving fruits and vegetables in the home : results from experiments in canning, pickling and preserving, at the Central Experimental Farm, Ottawa, Ontario (Dept. of Agriculture, 1927), by Ethel W. Hamilton and Canada. Department of Agriculture (page images at HathiTrust)
• Rx recipes : a guide to healthful food preparation (Rosenvold Publications, 1963), by Doris Rosenvold and Lloyd Rosenvold (page images at HathiTrust; US access only)
• The best vegetarian dishes I know, by Jeanne Jardine (Gutenberg ebook)
• Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross (Gutenberg ebook)
• Visser's Nederlandsch-Indisch Vegetarisch Kookboek (in Dutch), by J. M. J. Catenius-van der Meijden (Gutenberg ebook)
• New Vegetarian Dishes, by Mrs Bowdich, contrib. by Ernest Bell (Gutenberg ebook)
• Vaughan's Vegetable Cook Book (4th edition): How to Cook and Use Rarer Vegetables and Herbs (Gutenberg ebook)

More items available under broader and related terms at left.