The Italian Cook Book
by Maria Gentile
Publisher: Italian Book Co. 1919
Number of pages: 168
This is another of the books selected to represent the culinary contributions of the multitude of new immigrants flooding the shores of late 19th century America. In this case, the Italian cuisine is represented as not only healthy and economical but also savory and patriotic.
Home page url
Download or read it online for free here:
by James Long, John Benson - Chapman and Hall
Instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, before turning their attention to the manufacturing traditional English cheeses.
by W. G. Waters - W. Heinemann
The Cook's Decameron: A Study In Taste is a book about the life in Italy, the cooking style and the recipes. The author describes very interesting details about life in the old days in Italy. Containing over two hundred recipes for Italian dishes.
- Fletcher Manufacturing Company
In presenting this selection of choice recipes for Candy Makers we have endeavored to avoid everything that is not practical and easy to understand. The recipes given are from the most experienced and notable candy makers of America and Europe.
by Catherine Owen - Cassell, Petter, Galpin and Co.
Although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few; but only when they are better than those in general use, or good things little known, or belong to the domain of a French chef.