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The "Flint Hills Cook Book" is a vibrant collection that showcases the culinary traditions of the

In "The Queen-like Closet or Rich Cabinet," Hannah Woolley presents a captivating amalgamation of

Le "Viandier de Taillevent" est un recueil de recettes médiévales qui incarne l'art culinaire du

In her seminal work, "A New System of Domestic Cookery," Maria Eliza Ketelby Rundell presents a

In "Leaves from our Tuscan Kitchen; or, How to Cook Vegetables," Janet Ross masterfully intertwines

The American Housewife is an insightful exploration of domestic life in mid-20th century America,

In "The Dinner Year-Book," Marion Harland presents an almanac of culinary offerings that reflect

William Kitchiner M.D. (1775–1827) was an English optician, inventor, and an aficionado of culinary

Le 'Gastronome français, ou L'art de bien vivre' est une anthologie captivante qui explore le riche

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In "French Dishes for American Tables," Pierre Caron deftly bridges the culinary traditions of

W. M.'s "The Compleat Cook" is an intriguing culinary manual that artfully blends practical recipes

In "A Handbook of Cookery for a Small House," Jessie Conrad offers a meticulous exploration of

Mrs. Beeton's Dictionary of Every-Day Cookery is a seminal work that merges practicality with

"La scienza in cucina e l'arte di mangiar bene" di Pellegrino Artusi è un'opera fondamentale che

"365 Foreign Dishes" presents an eclectic culinary journey, offering a diverse dish for each day of

In "Marion Harland's Cookery for Beginners," Harland offers a practical guide to the culinary arts,

In "The Modern Housewife or, Ménagère," Alexis Soyer offers a transformative exploration of

"La vera cuciniera genovese facile ed economica" di Emanuele Rossi è un'opera che esplora la

In 'Nieuw volledig Oost-Indisch kookboek recepten' presenteert J. M. J. Catenius-van der Meijden

Judith Cohen Lady Montefiore (1784-1862) was one of the most prominent Jewish women of the 19th

"Pennsylvania Dutch Cooking" is an enriching compendium that celebrates the culinary traditions of

Dans "La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps",

In 'Visser's Nederlandsch-Indisch Vegetarisch Kookboek' presenteert J. M. J. Catenius-van der

In "Miss Beecher's Domestic Receipt Book," published in 1841, Catharine Esther Beecher offers a

In "The International Jewish Cook Book," Florence Kreisler Greenbaum masterfully weaves together a

In "Directions for Cookery, in its Various Branches," Eliza Leslie presents a meticulous

In "Directions for Cooking by Troops, in Camp and Hospital," Florence Nightingale presents a

I "Zeniths Kokbok: En samling recept för användning av Zeniths margarin" utforskar Anna Borgh den

In "English Housewifry," Elizabeth Moxon offers a comprehensive guide to domestic management during

In "A Course of Lectures on the Principles of Domestic Economy and Cookery," Juliet Corson presents

In "What to Eat, How to Serve it," Christine Terhune Herrick presents a comprehensive guide to

In "The Ranidae: How to breed, feed and raise the edible frog," the anonymous author provides an

In "Oat Meal: The War Winner," James Ritchie Grieve explores the profound impact of oats as a vital

Mrs. Beeton's Dictionary of Every-Day Cookery is an authoritative compendium of recipes and

Judith Cohen Lady Montefiore's "The Jewish Manual" serves as a pioneering work in the intersection

In the ninth edition of "The National Cook Book," Hannah Mary Peterson presents a compelling

The Hotel St. Francis Cook Book is a book by Victor Hirtzler. A cookbook for high profile hotel

In the fourth edition of "Domestic French Cookery," Sulpice Barué presents a meticulous compendium

In "The Compleat Cook," W. M. presents a comprehensive guide to culinary practices of the 17th

In "Mrs. Mary Eales's Receipts" (1733), Mary Eales presents a meticulously curated collection of

In "The Gourmet's Guide to London," Lieut.-Col. Newnham-Davis presents a meticulously crafted

In "The Century Cook Book," Mary Ronald presents a comprehensive culinary guide that encapsulates

Elizabeth Moxon is known for her influential work 'English Housewifry,' first published in 1741.

"Dulce y Sabrosa" de Jacinto Octavio Picón es una obra que destaca por su prosa rica y evocadora,

Mary Randolph (1762–1828) was a notable figure in American culinary history, esteemed for authoring

Il "Libro della cucina del sec. XIV" è un testo fondamentale che offre un'affascinante visione

Le 'Viandier de Taillevent' est un traité de cuisine médiévale rédigé au XIVe siècle par Guillaume

Twenty-Five Cent Dinners for Families of Six is a collection of delicious and enticing meals for

Lydia Maria Child was a prolific 19th-century American author, abolitionist, and advocate for