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• Cooking

• Dinners and dining

• Luncheons

• Fare, Bills of
• Bills of fare

• 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)
• For Luncheon and Supper Guests (Boston: Whitcomb and Barrows, 1923), by Alice Bradley (Gutenberg text and illustrated HTML)
• The Hotel St. Francis Cookbook (Chicago: Hotel Monthly Press, c1919), by Victor Hirtzler (multiple formats with commentary at MSU)
• Catering for Special Occasions: With Menus and Recipes (Philadelphia: D. McKay, c1911), by Fannie Merritt Farmer (multiple formats at archive.org)
• 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)
• 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)

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

• London at Dinner: or, Where to Dine (London: Robert Hardwicke, 1858) (HTML at victorianlondon.org)

• Athenaei Naucratitae Deipnosophistarum Libri Quindecim: Ex Optimis Codicibus Nunc Primum Collatis Emendavit Ac Supplevit Nova Latina Versione (Athenaus text in Greek; notes and commentary in Latin; 14 volumes (5 of Atheanus, 9 of commentary); Strasbourg: Societatis Bipontinae, 1801-1807), by Athenaus of Naucratis, ed. by Johann Schweighäuser, contrib. by Isaac Casaubon (page images at HathiTrust)
• The Deipnosophists: or, Banquet of the Learned of Athenaeus (3 volumes, with varying book divisions; London: H. G. Bohn, 1854), by Athenaus of Naucratis, trans. by Charles Duke Yonge
  • all volumes: page images with commentary at Wisconsin
  • Volume I (printing with books 1-7): Gutenberg text, HTML, and page images
  • Volume I (printing with books 1-6): multiple formats at archive.org
  • Volume II (printing with books 7-11) : multiple formats at archive.org
  • Volume III (printing with books 12-15): multiple formats at archive.org

• Vegetables and Fruits: A Guide to Heirloom Varieties and Community-Based Stewardship (3 volumes, 1998), by Suzanne DeMuth (HTML at usda.gov)

• No Useless Mouth: Waging War and Fighting Hunger in the American Revolution (Ithaca, NY and London: Cornell University Press, c2019), by Rachel B. Herrmann (PDF and Epub with commentary at Cornell Open)

• No Useless Mouth: Waging War and Fighting Hunger in the American Revolution (Ithaca, NY and London: Cornell University Press, c2019), by Rachel B. Herrmann (PDF and Epub with commentary at Cornell Open)

• Eating in Two or Three Languages (New York: G. H. Doran Co., c1919), by Irvin S. Cobb, illust. by Herbert Johnson (Gutenberg text and illustrated HTML)

• The Horkey: A Ballad (London: MacMillan and Co., 1882), by Robert Bloomfield, illust. by George Cruikshank
  • page images at childrensbooksonline.org
  • multiple formats at Google

• Grandmama Goodsoul's ABC of Eatables (London: Read, Brooks and Co., ca. 1880), by Brooks & Co. Read (page images at Princeton)

• Is It Kosher? Encyclopedia of Kosher Foods, Facts, and Fallacies (with other resources), by E. Eidlitz (illustrated HTML with commentary at kosherquest.org)

• The Word of Wisdom: A Modern Interpretation (fourth edition; Salt Lake City: Deseret Book Co., 1938), by John Andreas Widtsoe and Leah D. Widtsoe (page images at HathiTrust)

• Eucharystja (in Polish; Krakow: Nakladem Wydawnictwa Ksiezy Jezuitow, 1921), by Ludwik Cichon (page images at HathiTrust; US access only)
• The Doctrine of the Holy Eucharist (London: J. and C. Mozeley, 1853), by Robert Isaac Wilberforce (multiple formats at archive.org)
• L'Eucharistie: La Présence Réelle et la Transsubstantiation (fifth edition, in French; Paris: V. Lecoffre, 1913), by Pierre Batiffol (page images at HathiTrust)
• The Lord's Table, by Andrew Murray (HTML at CCEL)
• A Treatise Concerning the Blessed Sacrament of the Holy and True Body of Christ, and Concerning the Brotherhoods, 1519 (extract from volume II of Works of Martin Luther; Philadelphia: A. J. Holman Co., 1916), by Martin Luther, contrib. by J. J. Schindel
  • page images at HathiTrust; US access only
  • as part of the Works volume: page images at archive.org
• The True Doctrine of the Holy Eucharist, As Instituted in Scripture, and Received by the Catholic Church in All Ages: In Refutation of Archdeacon Wilberforce's Book, "The Doctrine of the Holy Eucharist," and the Popish Views of That Sacrament, in General (London: Longman, Brown, Green, and Longmans, 1855), by James Taylor (multiple formats at archive.org)
• A Demonstration of the Gross and Fundamental Errors of a Late Book, called A Plain Account of the Nature and End of the Sacrament of the Lord's Supper, &c., by William Law (multiple formats with commentary at CCEL)
• Etudes d'Histoire et de Theologie Positive (2 volumes in French (7th and 8th editions respectively); Paris: V. Lecoffre, 1920), by Pierre Batiffol
  • first series; multiple formats at archive.org
  • second series; multiple formats at archive.org

• Reservation and Adoration: A Historical and Devotional Inquiry, by Shirley Carter Hughson (HTML at anglicanhistory.org)

• The Writings of John Bradford, M.A., Fellow of Pembroke Hall, Cambridge and Prebendary of St. Paul's, Martyr, 1555 (2 volumes; Cambridge: Printed at the University Press, 1848-1853), by John Bradford, ed. by Aubrey Townsend
  • Volume I (Sermons, Meditations, Examinations, Etc.): multiple formats at Google
  • Volume II (Letters, Treatises, Remains): multiple formats at Google

• The Holy Eucharist a Comfort to the Penitent, by E. B. Pusey (HTML at anglicanhistory.org)

• Celebrating the Mass: A Pastoral Introduction (London: Catholic Truth Society, 2005), by Catholic Church Bishops' Conference of England and Wales (PDF in the UK)
• Ecclesia de Eucharistia (2003), by Pope John Paul II (HTML at the Vatican)

• Saint Edmund Campion Children's Missal (electronic edition of "Know Your Mass"; c1954), by Demetrius Manousos, illust. by Addison Burbank (PDF at ccwatershed.org)

• Saint Edmund Campion Children's Missal (electronic edition of "Know Your Mass"; c1954), by Demetrius Manousos, illust. by Addison Burbank (PDF at ccwatershed.org)

• The Real Presence of the Body and Blood of Our Lord Jesus Christ in the Blessed Eucharist, Proved From Scripture (London: J. Booker, 1836), by Nicholas Patrick Wiseman (multiple formats at archive.org)
• The History of Popish Transubstantiation (new edition, with authorities and memoir of the author; London: J. Leslie; Oxford: J.H. Parker, 1840), by John Cosin, ed. by J. S. Brewer
  • multiple formats at Google
  • multiple formats at archive.org

• Reservation and Adoration: A Historical and Devotional Inquiry, by Shirley Carter Hughson (HTML at anglicanhistory.org)

• Church and Congregation: A Plea for Their Unity, by C. A. Bartol (page images at MOA)

• The Early History of the Liturgy (Cambridge: At the university press, 1913), by J. H. Srawley (multiple formats at archive.org)
• The Mass of the Western Rites, by Fernand Cabrol (HTML at EWTN)
• A History of the Mass and its Ceremonies in the Eastern and Western Church (fifteenth edition, c1879), by John O'Brien (multiple formats at archive.org)

• Challenging Communion: The Eucharist and Middle English Literature (Columbus, OH: Ohio State University Press, c2017), by Jennifer Garrison (PDF files at Project MUSE)

• Eating Identities: Reading Food in Asian American Literature (Honolulu: University of Hawai'i Press, c2008), by Wenying Xu (PDF with commentary at Hawaii Open)
• Stephen and Bloom at Life's Feast: Alimentary Symbolism and the Creative Process in James Joyce's "Ulysses" (Columbus, OH: Ohio State University Press, c1984), by Lindsey Tucker (PDF at Ohio State)

• The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)
• Agriculture Handbook (partial serial archives)
• The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
• The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin)
• The Story of a Pantry Shelf: An Outline History of Grocery Specialties, by Butterick Publishing Company (HTML and page images at LOC)
• Essays, Political, Economical, and Philosophical (3 volumes from various editions printed for T. Cadell and W. Davies, 1798-1802), by Benjamin Rumford (page images at HathiTrust)
• The Complete Works of Count Rumford, Published by the American Academy of Arts and Sciences (4 volumes; Boston: Estes and Lauriat, ca. 1870-1875), by Benjamin Rumford (page images at HathiTrust)

More items available under broader and related terms at left.