Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes. Reprint of the Dover unabridged republication of the 2nd and best 1901 edition.
Early American Herb Recipes by Alice Cooke Brown Charming text gives more than 500 authentic recipes for medicinal, culinary, cosmetic, and other purposes — everything from cancer and palsy treatments to gravies, sauces, and pies. 113 black-and-white illustrations.
Boulestin’s Round-the-Year Cookbook by X. Marcel Boulestin The author has selected surprisingly simple French recipes: saumon Bretonne, moules Bordelaise, more. Recipes are arranged by month of the year to make use of foods in season.
Complete Guide to Home Canning and Preserving (Second Revised Edition) by U.S. Dept. of Agriculture Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.
Russian Cookbook by Kyra Petrovskaya Treasury of easy-to-follow recipes for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, potato kotlety, pirozhki, blini, many more. Definition of terms.
Old-Time New England Cookbook by Duncan MacDonald, Robb Sagendorph Over 300 wholesome, easy-to-prepare recipes: Nantucket scallop chowder, Boston baked beans, apple pan dowdy, Boston cream pie, many more. Recipes accompanied by charming observations on New England weather. Illustrated.
