Published in 1851 in Charleston, The Carolina Housewife by "e;A Lady of Charleston"e; was described by Time magazine as an "e;incomparable guide to Southern cuisine"e;.
Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience.
Published in 1846 in New York, Miss Beecher's Domestic Receipt Book was written by Catharine Esther Beecher, one of the most influential women writers and social activists of her time.
In the unknown author's preface, she describes her purpose as to provide ladies with suggestions for what is reasonable for their tables for each day in the week, so they can easily provide an agreeable variety to their families.
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.
Printed in at least twenty editions by 1851, The Young Housekeeper was a successful work by prolific author and president of the American Vegetarian Society, William A.
Once life and culture had stabilized in the 19th century and moved beyond the frontier focus on subsistence and survival, Americans began to explore the idea of improving health and creating more comfortable lifestyles.
Whether the subject is cocktails, men, chocolate, weight, relatives, motherhood, or just plain unadulterated attitude, Phillips finds a way to sum up life's happenings one zinger at a time.
Published in 1874 in Leavenworth, Kansas, during the post-Civil War charity cookbook boom, The Kansas Home Cook-Book is a fascinating, genuine example of how women during this time were able to express their political influence through sales of cookbook collections.
The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, "e;scollops,"e; eels, clams, and oysters easily identifies the book's origins.
Published in San Francisco in 1875, this volume in the American Antiquarian Cookbook Collection by an unidentified group of ladies from California provides a fascinating historical example of local culture and regional cooking of the day.
Although many sources cite The Texas Cook Book by the Ladies Association of the First Presbyterian Church of Houston (1883) as the first cookbook published in Texas, Caroline Chase's slim volume was published a year earlier and thus predates the established title.
Published in 1792 in Philadelphia, The New Art of Cookery was the first cookbook published specifically for an American market that included New World ingredients, and it was unique until publication of Amelia Simmons’s groundbreaking American-authored cookbook, American Cookery.
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.
Philips 5000 Series Dual Basket Airfryer Kochbuch: Zeit sparen mit 2 Rezepten gleichzeitig"e;Dieses umfassende Rezeptbuch ist speziell fur den Philips Dual Basket Airfryer konzipiert und bietet eine Vielzahl an Rezepten fur jeden Anlass.
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.
Written by Eliza Leslie, or Miss Leslie as she was commonly called, Directions for Cookery was undoubtedly the most popular cookbook in the 19th century.
An important and fascinating document of American social history, The Housekeeper's Manual, or Complete Housewife is believed to be an adapted version of the British best seller The Cook's Oracle; and Housekeeper's Manual by Dr.
Published in 1848 in Boston, The American Family Keepsake contains an enormous variety of information-everything from medicinal cures to common childhood illnesses to recipes to farming to "e;Indian Recipes"e; to sewing, and dressing.
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes.
The unnamed author of this charming almanac/cookbook concoction was as a "e;lady of [New York] who has kept an extensive Boarding-house, for twenty-two years in Pearl St.
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes.
Published in New York in 1856, Every Lady's Cook Book was revolutionary in its time for being written "e;for all classes of people"e; as well as for "e;those who desire rich, well-seasoned dishes, and for those who prefer more plain diet.
Published in 1866 in New York, Crumbs from the Round Table is a collection of epicurean poetry, editorials, and articles from a culinary critic of the day, Joseph Barber.
With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, souffles, "e;jumbles,"e; wafers, biscuits, meringues, nougats, bouchees, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more-over 400 recipes that describe many favorite sweets of the day.
Published in 1829 in Philadelphia, Mackenzie's Five Thousand Receipts in All the Useful and Domestic Arts was an unknown "e;American physician's"e; adaptation of a best-selling British reference book by Colin Mackenzie.
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.
Although there is no biography available for author Philomelia Ann Maria Antoinette Hardin, the subtitle of her book, "e;But More Particularly Designed for Buckeyes [Ohio], Hoosiers [Indiana], Wolverines [Michigan], Corncrackers [Kentucky], Suckers [Illinois], and All Epicures Who Wish to Live with the Present Times,"e; beautifully demonstrates the down-to-earth, local quality of this regional Midwestern cookbook-reputedly the first cookbook printed west of the Allegheny Mountains.
Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the "e;most concise and simple manner,"e; sacrificing "e;style to minute detail; not even avoiding repetition where it might render directions more explicit.
This volume in the American Antiquarian Cookbook Collection, published in New York in 1830, is a new version of a famous recipe collection previously published in London by William Kitchiner, adapted specifically for use by the American public.
