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• Cooking

• Dinners and dining

• Bills of fare
• Fare, Bills of

• 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 Cook Book (Chicago: Hotel Monthly Press, c1919), by Victor Hirtzler (multiple formats with commentary at MSU)
• The New London Family Cook: or, Town and Country Housekeeper's Guide (London: Printed for J. Cundee, 1808), by Duncan Macdonald
  • page images at HathiTrust
  • multiple formats at archive.org
• 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 (multiple formats 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)

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: Gutenberg text and illustrated HTML
  • Volume II
  • Volume III: Gutenberg text and illustrated HTML
  • Volume III

• 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)

• Hansel and Gretel (Rochester, NY: Stecher Lith. Co., c1916), by Margaret Evans Price (multiple formats at archive.org)

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

• Tub Taam: or, A Vindication of the Jewish Mode of Slaughtering Animals for Food, Called Shechitah (second edition; New York: Bloch Pub. Co., 1904), by Aaron Zebi Friedman, trans. by Laemlein Buttenwieser
  • multiple formats at archive.org
  • page images at HathiTrust

• 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)
• A Companion for the Altar: Consisting of a Short Explanation of the Lord's Supper, and Meditations and Prayers, Proper to be Used Before, and During, the Receiving of the Holy Communion, According to the Form Prescribed by the Protestant Episcopal Church, in the United States of America (New York: Printed for P. A. Mesier, 1804), by John Henry Hobart
  • multiple formats at archive.org
  • page images at HathiTrust
• 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

• 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)

• 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.