The Online Books Page

Books by Charles Herman Senn:

Books in the extended shelves:

• Senn, Charles Herman, 1862-1934: A book of salads : the art of salad dressing (Ward, Lock, 1922), also by Alfred Suzanne (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: The book of sauces (The Hotel monthly press, 1915) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Breakfast and supper dishes : (C.A. Pearson, 1898), also by Isobel (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: British Red cross society cookery manual no 5 (Cassell, 1915), also by British Red Cross Society (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Chafing dish and casserole cookery (Food & Cookery Pub. Agency, 1908) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Cookery for invalids and the convalescent (Ward, Lock, 1900) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Culinary encyclopaedia : a dictionary of technical terms. (Spottiswoode, 1898) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Dictionary of foods and culinary encyclopædia (Ward, Lock & co., in the 1920s) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Home-made summer and winter drinks : cups, liqueurs, cocktails and invalid drinks (Ward, Lock, 1924), also by M. E. Steedman (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: How to cook eggs and omelets in 300 different ways (Ward, Lock, 1915) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: How to cook eggs and omelets in 300 different ways (Ward, Lock, 1900), also by James B. Herndon (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: How to cook vegetables. (The Food and cookery publishing agency, 1911) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Ices, and how to make them : a popular treatise on cream, water, and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. (Universal Cookery and Food Association, 1900) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Ices and how to make them : a popular treatise on cream, water, and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. (Food and Cookery Publishing Agency, 1907), also by James B. Herndon (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Luncheon and dinner sweets; including the art of ice making (Ward, Lock, 1900) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: The menu book (Le livre des menus); a menu compiler and register of dishes. (Ward, Lock, 1922) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: The menu book; 4th ed. of Practical gastronomy, a menu compiler and register of dishes ... (The Food and cookery publishing agency, 1908) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: A pocket dictionary of foods & culinary encyclopaedia (The Food & Cookery Pub. Agency, 1908) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Practical cookery manual of plain and middle class recipes. (Universal cookery & Food Association, 1898) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Practical gastronomy (The Food & Cookery Publishing Agency, 1908) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Practical gastronomy : French menus, or the complete menu compiler and register of dishes (Spottiswoode, 1903), also by Elizabeth Robins Pennell Collection (Library of Congress) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Recherché entrées : a collection of the latest and most popular dishes (Food and Cookery Pub. Agency, 1907), also by James B. Herndon (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Recherché luncheon and dinner sweets (Food and Cookery Publishing Agency, 1906) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Recherché side dishes. (The Food and Cookery Publishing Agency, 1907) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Recherché side dishes : for breakfast, luncheon, dinner and supper comprising the newest hors d'oeuvre, savouries, sandwiches & salads, oriental dishes, etc. (Spottiswoode, 1901) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Savouries and curries (Food and Cookery Pub. Agency, 1920) (page images at HathiTrust)
• Senn, Charles Herman, 1862-1934: Senn's war time cooking guide. (Food and Cookery Publishing Co., 1915) (page images at HathiTrust)

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