I love to cook and I love collecting cookbooks and resurrecting old “receipts” that have been long forgotten, or fallen out of fashion, including some that are truly ancient. I enjoy preparing things that are seldom prepared in the home nowadays but were common when I was a child (during WWII). I make butter, fresh cheeses, clotted cream, yogurt and other homey things that taste so much better than the commercial stuff with all the additives with the incomprehensible names. I like to know what I’m eating.
I have a modest collection of “vintage” cookbooks which have recipes with detailed instructions of what to do and what to use in the list of ingredients.
There are also earlier books that assume that anyone consulting the cookbook will know all of the necessary details involved with preparing a particular recipe. The instructions in these books are sketchy at best.
There is often reference to oven heat as “slow” or “fast” and there is no reference in these cookbooks as to what these terms mean. I know because I grew up in a house with a wood/coal kitchen range with an oven with no temperature control. One had to know how to arrange the coals in the firebox to achieve the desired heat. Holding a hand in the center of the oven and counting “seconds” would give the approximate temperature. If you could hold your hand in the oven for several seconds, it was a “slow” oven – approximate temp 250 to 300 degrees Fahrenheit. If you had to yank your hand back within 3 to 5 seconds, it was a “fast” oven with approximate temp fro 375 to 425 F. There are significant variables because some people are less sensitive to dry heat than others, but there were a great many cooks and bakers who produced some extraordinary food items, even with this primitive method.
There is a great resource for cookbook and recipe collectors who want to delve into the past of cooking and baking. Acanthus Books.
They provide facsimile copies of very old cookbooks, and food history books.
I have tried to group these into “categories” but must apologize because not all have yet been placed in the appropriate section.
I do plan to add specific pages for categories or groups that are significantly larger.
There are many more cookbooks yet to be added but this all takes time. I also plan to expand the descriptions of various books when I have more time to spend here.
Special Interest Vintage Cookbooks
Fashions In Foods in Beverly Hills
Compiled by The Book Section, Beverly Hills Woman’s Club
With a foreword by Will Rogers
Printed in Beverly Hills – Second Edition – June 1930 – Copyright 1930 Beverly Hills Woman’s Club – 223 Pages
Cover Design and Titles by Vivian V. Robeson
This book is interesting because of the names of the recipe contributors.
Some names from the early movie years that might be familiar are:
Richard Barthelmess, Warner Baxter, Constance Bennett, Joan Bennett, Clara Bow, William Boyd, Fannie Brice, Mrs. Harry Chandler, Chubby Chane, Ruth Chatterton, Ina Claire, Mrs. Guy Cooper, Jackie Cooper, Junior Coughlan, Joan Crawford, Bebe Daniels, Dolores Del Rio, Richard Dix, Billie Dove, Douglas Fairbanks, Charles Farrell, Janet Gaynor, John Gilbert, Ann Harding, Ruth Henry, Buster Keaton, Lola Lane, Laura La Plant, Harold Lloyd, Carol Lombard, Bessie Love, Edmund Lowe, Victor McLaglen, Ramon Novarro, Georgia O’Conner, Mary Pickford, Zazu Pitts, Will Rogers, Gilbert Roland, Dorothy Sebastian, Norma Shearer, Eric von Stroheim, Norma Talmadge, Lilyan Tashman, Wheezer, Lois Wilson, and many others, including Mrs. Herbert Hoover – from the White House, a recipe for Caramel Tomatoes.
This book includes some very interesting recipes, some of which I have prepared many times.
Some that have been especial favorites are: Banana Nut Mousse, Dixie Groundnut Cakes (contributed by Dorothy Sebastian), Almond Strudel (contributed by Eric von Stroheim), Carrot Souffle and Pastel de Mesa Real (Royal Cuban Pie).
MAMA WEISS Favorite Recipes
Mama Weiss was actually the FIRST woman chef on TV. More than a decade before Julia Child’s The French Chef appeared on television, Mama Weiss was demonstrating her cooking methods on KHJ-TV, DON LEE TELEVISION in Los Angeles.
Mama Weiss explained that her philosophy was that cooking should be enjoyable.
She learned to cook and bake in Budapest and Vienna.
She states in the introduction, “It is rare that I can use a recipe in its original form. Instinct and my own personal taste require that I add a little more of one ingredient–or perhaps leave another out completely. That is why it is so hard for me to give a recipe in exact measurements. The most important ingredient is your own taste.”
This small, spiral-bound book is a treasure of wonderful recipes, many showing their European roots and others with very American antecedents.
Wolfer Printing Co. Inc. Los Angeles, CA
Copyright 1953 by Mama Weiss – 171 Pages
My dad, a contractor, did some work for Mama Weiss and when he told her how interested I was in learning to cook ethnic foods and traditional foods that were becoming difficult to find, she produced this copy of her book and signed it for me. A month or so later I rode along with dad when he went to see how the crew was doing with her remodel and I got to meet her. Got a huge hug and we talked, drank coffee and ate strudel while dad was busy with the crew.
Here is Mama Weiss making strudel. She was always smiling or laughing. She had a lot of fun in the kitchen.
A VERY RARE COOKBOOK Early California Hospitality originally published in 1938 by Ana Bégué de Packman, a descendant of one of the soldados who accompanied Padre Junipero Serra. Publisher: Glendale CA: Arthur H. Clark Co., 1938. Double dust jackets. First edition, First printing Hardback octavo in orange cloth. 182 pages. “Folk-tales, legends, songs, customs and the intimacies of a Hispano-California household handed down through the generations.” “This book combines recipes and history, and has been collectible in both fields for many years . .[and it] is described as ‘a cornerstone for a collection on California gastronomy'”citing Strehl, One Hundred Books on California Food and Wine.
I was thrilled to find this book because it is quite rare, especially with the dust jacket.
I have prepared a few recipes from the book and with great success.
REPRINTS AND FACSIMILE REPRODUCTIONS OF OLD COOKBOOKS
The Cookery Book of Lady Clark of Tillypronie
Unabridged reprint of the 1909 book which was compiled from Lady Clark’s cookery journals that she kept from 1840 until her death.
Southover Press 1997 – 423 Pages
Geraldine Holt has written about her on this site.
Ladie Borlase’s Receiptes Booke Edited by David E. Schoonover, assisted by Jessica Renaud
University of Iowa Press 1998 – 172 Pages
The Iowa Szathmary Culinary Arts Series
The Experienced English Housekeeper by Elizabeth Raffald
With an Introduction by Roy Shipperbottom
Southover Press 1997
EDITOR’S NOTE: This reprint of Mrs. Raffald’s great book is taken from the first edition of 1769, ‘printed by J. Harrop for the Author’.
All its recipes are her own. Later editions included recipes by friends and by other ‘modern Authors’.
Beeton’s Book of Household Management -Reprint_
1950 – 1112 Pages
There are several reprints of this enormous book.
1906, 1909, 1920s, 1940s, 1973, 1983, 1985, 2001, 2008 and others.
Prices range from one dollar for the newer issues, to over one thousand for the 1861 First edition.
Rose Recipes from Olden Times by Eleanour Sinclair Rohde
Dover Books 1973 – 95 Pages
First Catch Your Hare: The Art of Cookery Made Plain & Easy
Hannah Glasse (1747)
Prospect Books 1995 – 218 Pages
The Book of Comfit Making 1580 – 1660
The Book of Preserving Fruit 1580 – 1660 Volume 1 Apples – Oranges
The Book of Preserving Fruit 1580 – 1660 Volume 2 Peaches – Strawberries
If you can’t find facsimile prints of old cookbooks in which you are interested, there are several online sites that provide information and recipes.
The Food Timeline has a lot of helpful information.
And some especially favorite newer cookbooks:
Home Cooking and
More Home Cooking 1993 – 224 Pages
by Laurie Colwin
Both of these cookbooks are very special to me and to others who have posted about them on various forums. This writer was taken from the world much too soon as she still had a great deal to say and offer to her fans.
New Cookbooks, recently purchased:
Forgotten Skills of Cooking, by Darina Allen.
Kyle Books 2009 – 600 Pages
This is as much encyclopedia as cookbook. The author describes various food ingredients as well as providing an extensive list of recipes.
She runs the famous cookery school at Ballymaloe in County Cork, Ireland and this book is based on the Forgotten Skills courses taught there.
The back cover states: Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cooking skills.
Alice Waters reviewed the book and states: “Darina’s beautiful and unpretentious vision of cooking is connected to the land.”
Darina Allen has also authored the following:
Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballmaloe, Healthy Gluten-free Eating (with Rosemary Kearney) and Easy Entertaining.
She is also the TV presenter of Simply Delicious and she founded the first Farmers’ Markets in Ireland.
Sarabeth’s Bakery – From My Hands to Yours – by Sarabeth Levine with Rick Rodgers – Photography by Quentin Bacon
Rizzoli International Publications 2010 – 305 Pages
This is an absolutely beautiful cookbook. The recipes that I have tried have been worth the price, if I never bake another item from the book. The photography is extraordinary and the photos of the various items encourages one to immediately get up and start baking.
This may look like a “Coffee Table Book” but it is much, much more and well worth the cost for anyone who wants to produce beautiful and delicious baking.
The I Love Trader Joe’s Cookbook, nicely written by Cherie Mercer Twohy is a terrific cookbook for the fan of Trader Joe’s Markets as all the recipes are made using only foods from Trader Joe’s.
Many of the recipes are very easy to prepare and take advantage of foods that are already partially prepared. (Such as Trader Joe’s Pizza dough.)
The Trader Joe’s Companion: A Portable Cookbook
by Deana Gunn and Wona Miniati
Brown Bag Publishers 2009 – 200 Pages
Quick and Healthy Meals from Trader Joe’s by Jamie Davidson, M.S.
ReSolve Publishing 2010 – 134 Pages
Around My French Table by Dorie Greenspan and Alan Richardson
A tour de force from this cookbook author who has previously written wonderful cookbooks.
Houghton Mifflin Harcourt 10/08/2010 – 544 Pages
This is a lovely book, both in appearance and from which to cook. Every dish that I have prepared has been superb.
There is no wonder that so many reviewers on Amazon.com have given this book 5 stars. I would give it 10!
I have several other cookbooks by this author and treasure them all. To use a baseball metaphor, she hit it out of the park with this one.
Now Eat This! by Rocco Dispirito
Ballantine Books 2010 – 246 Pages
The 50th Anniversary Edition of:
The I Hate To Cook Book by Peg Bracken
*I have all her original cookbooks, including the original of this published in 1960, and this one is a treasure.
Grand Central Publishing 2010
The Splendid Table’s HOW TO EAT SUPPER by Lynne Rossetto Kasper and Sally Swift
Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show
Clarkson Potter Publishers 2008 First Edition – 338 Pages
The Best Skillet Recipes from the Editors of Cook’s Illustrated
America’s Test Kitchen 2009
The Pot And How To Use It – The mystery and romance of the rice cooker
by Roger Ebert
Introduction by Anna Thomas
Andrews McMeel Publishing, LLC. 2010 – 111 Pages
A few older cookbooks:
SAUCES – Classical and Contemporary Sauce Making – by James Peterson
Van Nostrand Reinhold 1998 – 598 Pages
Cheesemaking Made Easy: 60 Delicious Varieties by Ricki & Robert Carroll
Garden Way Publishing 1992 Fourteenth printing – 135 Pages
The Fragrant Chilli Michael Bailes Paperback
Kangaroo Press 1999 146 Pages
Just Like Grandma Used To Make – More than 170 Heirloom Recipes for Remembered Tastes and Cherished Traditions
by Lois Wyse, with Liza Antelo and Sherri Pincus.
Simon and Schuster 1998 – 256 Pages
Potager Fresh Garden Cooking in the French Style Georgeanne Brennan Softback
Photography by John Vaughan Foreword by Alice Waters
Chronicle Books 1992 145 Pages
The Blue Strawberry Cookbook – Cooking (Brilliantly) Without Recipes by James Haller
Harvard Common Press 1976 – 150 Pages
Cooking With Style Charlotte Adams
Doubleday 1967 – – 248 Pages
The Delectable Past by Esther B. Aresty
The Joys of the Table – from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton.
The Menus, the Manners – and the most delectable Recipes of the past masterfully recreated for cooking and enjoying today.
Simon and Schuster 1964 First Edition – 254 Pages
South Wind Through the Kitchen – The Best of Elizabeth David
Compiled by Jill Norman
Michael Joseph, London 1997 First Edidtion – 384 Pages
An Omelette and a Glass of Wine by Elizabeth David
with a foreword by John Thorne
The Summer Cookbook by Lousene Rousseau Brunner, author of Casserole Magic
Harper & Row, Publishers, 1966 – 200 Pages
Aromas and Flavors of Past and Present – A Book of Exquiiste Cooking
by Alice B. Toklas
with an introduction and comments by Poppy Cannon
The Lyons Press 1998 – 164 Pages
EGGS & ETC.
Eggs I Have Known by Corinne Griffith, actress and author Signed by the author with a dedication to a friend.
A collection of recipes of fine and unusual food, with anecdotes by the author concerning the people
and circumstances which produced these recipes.
Farrar, Straus and Cudahy 1955 First Edition – 230 Pages
Omelets, Crepes, and Other Recipes by Rudolph Stanish
Harbor Press, New York 1970 – 70 Pages
Crepes Cook Book by Better Homes and Gardens
159 recipes for every occasion.
Meridith Corp 1977 – 96 Pages
Mma Ramotswe’s Cookbook – Nourishment for the traditionally built
Stuart Brown with a foreword by Alexander McCall Smith
Pllygon Books 2009 – 151 Pages
The recipes in this book are reminiscent of dishes mentioned in the series of novels that began with The No. 1 Ladie’s Detecctive Agency
The royalties from sales of this book are directed to worthy causes in Botswana.
MEXICAN AND HISPANIC
Good Food From Mexico by Ruth Watt Mulvey and Luisa Maria Alvarez.
Originally published in 1962, this little paperback I have was printed in 1972 (Sixth printing)
and was priced at 95 cents.
At this or any price it was and is a bargain.
This little book includes 350 authentic recipes from Mexico with helpful hints for sourcing ingredients in the U.S.
My original copy is dog-eared, stained and falling apart except for Scotch tape – some repairs with the old cello tape that has turned yellow with age.
The recipes range from formal dinners and fiesta foods to street foods found in any city or town in Mexico.
If you come across a copy in a used book store, buy it! If you are a fan of Mexican Food, as it should be prepared, you will not be disappointed.
I recently purchased a used hardcover copy on line to hold for the day that my old one finally has to be retired.
A Treasury of Mexican Cuisine: Original Recipes from the Chefs of the Camino Real Hotels, Mexico.
Text by Saarah Sloan, Photos by Chuck Lawliss
Contemporary Books, Inc. 1985 – 176 Pages
It has been a number of years since I vacationed in Mexico at one of these hotels. When I came across this book, I just had to have it because I remember the dishes served were wonderful.
I consider the Chiles en Nogada (stuffed chiles with walnut sauce) one of the best recipes for this type of dish I have ever eaten. I love poblano chiles and this recipes shows off just how delicious they can be.
Frida’s Fiestas Recipes and Reminiscences of Life with Frida Kahlo
Clarkson Potter/Publishers 1994 – 224 Pages
The French Farmhouse Kitchen by Eileen Reece
Favorite Recipes from the United Nations 185 Authentic dishes from all countries of the United Nations.
Edited and tested by the American Home Economics Association.
Published by the United States Committee for the United Nations
1959 – 104 Pages
Moghul Cooking, India’s Courtly Cuisine by Joyce Westrip with a Foreword by Charmaine Solomon
Serif Cookery, London 2005 First Edition – 236 Pages
Couscous and Other Good Things From Morocco by Paula Wolfert
Harper Collins 1973 First Edition – 351 Pages
I purchased this book when it was first published and have loved it ever since. The author has produced many more books but this remains one of my favorites.
Other books by Paula Wolfert in my collection:
The Slow Mediterranean Kitchen 2003 – 400 Pages
Mediterranean Grains and Greens 1998 – 400 Pages
The Cooking of Southwest France 2005 – 496 Pages
The Cooking of The Eastern Mediterranean 1994 – 448 Pages
Mediterranean Clay Pot Cooking 2009 – 370 Pages
Cooking Moroccan by Tass Mailos “An authentic taste of Moroccan cuisine, including a section on ingredients and techniques unique to the cuisine and step-by-step pictures.”
Thunder Bay Press 2005 – 191 Pages
Wazwaan Traditional Kashmiri Cuisine
Secret Recipes from the Renowned Waza Repertoire Hardback with Dust Jacket
2001 – 96 Pages
Sofra Cookbook Huseyin Ozer
Modern Turkish & Middle-Eastern Cookery softback
Thorsons (UK) 1998 136 Pages
Hawaii’s Best Mochi Recipes by Jean Watanabe Hee
Mutual Publishing, Honolulu 2003 – 112 Pages
Roman Cookery by Mark Grant
Ancient Recipes for Modern Kitchen
Serif Books 2008 – 187 Pages
A Taste Of Ancient Rome by Ilaria Gozzini Giacosa, Translated by Anna Herklotz
Foreword by Mary Taylor Simeti
The University of Chicago Press 1994 Paperback edition – 231 Pages
Pow Wow Chow A collection of recipes from families of the Five Civilized Tribes: Cherokee, Chickasaw, Choctaw, Creek and Seminole.
Compiled by The Five Civilized Tribes Museum,
Printed by Wimmer Brothers, 1984 – 354 Pages
The World Is A Kitchen Cooking Your Way Through Culture Stories, Recipes, and Resources
Edited by Michele Anna Jordan and Susan Brady
Travelers Tales 2006 First Edition – 304 Pages
The Everlasting Pleasure The Rich and Savory Story of American Cooks, Kitchens, and Cookery from 1565 to the year 2000
By Kathleen Ann Smallzried
Appleton-Century-Crofts, Inc. 1956 – 344 Pages
Mama Dip’s Kitchen by Mildred Council
With more than 250 traditional southern recipes.
The University of North Carolina Press, Chapel Hill
1999 – 230 Pages
Best of the Best from New Mexico Cookbook – Selected Recipes from New Mexico’s Favorite Cookbooks
Quail Ridge Press – April 2007 Fifth Edition – 286 Pages
Edited by Gwen McKee and Barbara Moseley, Illustrated by Tupper England
Jane Butel’s Southwestern Kitchen
Authentic Recipes of Texas, New Mexico and Arizona from the Authors of Hotter than Hell
HP Books 1994 352 pages
The Feast of Santa Fe by Huntley Dent
Cooking of the American Southwest
Simon and Schuster 1985 – 397 Pages
25th Anniversary Cook Book compiled by the Richland County Steam Threshers Auxiliary, Mansfield, Ohio
Cookbook Publishers, Inc. 1979 – 109 Pages
The Cracker Kitchen by Janis Owens
A cookbook in celebration of cornbread-fed, down-home family stories and cuisine.
SCRIBNER 2009 277 Pages
The Cornbread Gospels by Crescent Dragonwagon
Over 200 Recipes
Workman Publishing 2007 379 Pages
Glorious Grits – America’s Favorite Comfort Food by Susan McEwen McIntosh
Fresh, flavorful recipes for grits, cornmeal & polenta.
Oxmoor House, presented by Southern Living 2009 First Printing – 176 Pages
The Treasury of White Trash Cooking by Ernest Matthew Mickler & Trisha Mickler..
Ten Speed Press 2002
John Hadamuscin’s Down Home A Year of Cooking, Entertaining, and Living Easy
Photography by Randy O’Rourke Hardback with Dust Jacket
Harmony Books 1993 First Edition – 192 Pages
Recipes From The Old South by Martha L. Meade
Holt, Rinehart and Winston 1961 First Edition – 184 Pages
Because I was born and raised in Livingston County, Kentucky in the western part of the state. In the early days the area now known as Livingston County was called “the gateway to the Illinois territory.” The Ohio River in that area, on both sides of the river, were free of the bluffs that were on both or either side of the river further upstream, making it much easier to cross in that area.
200 Years of Cooking – Old Salem Baptist Church est. 1805, Salem, Kentucky
Morris Press Cookbooks 2005 – 85 Pages
Kentucky Hospitality A 200 Year Tradition *****
Kentucky Federation of Women’s Clubs
1976 – 312 Pages
Charles Patteson’s Kentucky Cooking
Charles Patteson with Craig Emerson
Harper & Row Publishers 1988 First Edition – 224 Pages
Described by seller:(Corners bumped,little wear at head and foot of spine. Near very good in worn dust jacket – ong tear across back panel with tape repair)
Colorful narrative and heirloom recipes from an old Kentucky family. Reminiscences, local foods.
The Shaker Cookbook – Not By Bread Alone – by Caroline B. Piercy
The unique recipes that have made Shaker cooking, baking and canning famous throughout the world.
Weathervane Books 1986 – 283 Pages
HOW TO MAKE BEAUTIFUL FOOD IN A MOLD by Ceil Dyer
Pates, aspics, salads, timbales, mousses, bombes glacees, make-ahead hot and cold recipes for every course of the meal, for easy and elegant entertaining.
David McKay Co. 1976 – 200 Pages
Wraps, Rolls & Parcels
Simple, stylish ideas for packaged meals. Jenni Fleetwood Hardback with Dust Jacket
Lorenz Books 2002 64 Pages
Fast Cooking in a SLOW COOKER Every Day Of The Year A Slow Cooker Vegetarian Cookbook by JoAnn Rachor
Family Health Publications, LLC. 2006 – 144 Pages
Not Your Mother’s SLOW COOKER Family Favorites by Beth Hensperger.
Harvard Common Press. 2009
125 Best Vegetarian SLOW COOKER Recipes by Judith Finlayson
Robert Rose, Inc. 2004 – 188 Pages
The PEANUT Cookbook One hundred recipes -from soups to sweets- including Jimmy Carter’s favorite peanut brittle.
Dorothy C. Frank Hardback with Dust Jacket
Potter 1976 First Edition – 110 Pages
Cooking For One – A light-hearted, practical guide to everything from basic survival in the kitchen to gourmet meals for one.
by Norah Mannion Wilmot
J. J. Douglas, Ltd. 1971 – 64 Pages
Grains, Rice, Beans and etc.
The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann.
250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chilis, Soups, Porridges, Puddings, and more, from Start to Finish in Your Rice Cooker.
Harvard Common Press 2002 368 Pages
The New Whole Grains Cookbook – Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley and Many Other Delicious and Nutritious Grains.
By Robin Asbell, photography by Caren Alpert
Chronicle Books 2007 167 Pages
Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes by Trish Ross
Big Bean Publishing 1996 – 117 Pages
This is the book to have (along with More Easy Beans) if you love legumes. The recipes are foolproof and delicious.
More Easy Beans, Quick and tasty bean, pea and lentil recipes.
Trish Ross and Jacquie Trafford
2007 – Pages
Heirloom Beans by Steve Sando of Rancho Gordo
Chronicle Books 2008 – 180 Pages
This is a wonderful book for anyone who is seeking to get a toehold into the “slow food movement” because the recipes in this book reflect the philosophy of eating foods that are grown by small farmers and not the massive agribusiness conglomerates.
I love heirloom beans and am a big fan of the Rancho Gordo products.
The Roasted Vegetable by Andrea Chesman
Harvard Common Press 2002 – Pages
Preserves, Pickles, Condiments and etc.
Quick Pickles – Easy Recipes with Big Flavor
Chris Schlesinger, John Willoughby and Dan George with photographs by Susie Cushner.
Chronicle Books 2001 –
Pickles and Preserves by Marion Brown
Over 300 recipes for preserves, pickles, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, catsups, sauces and candied fruits.
Avenel Books, New York 1955 – 282 Pages
Fancy Pantry by Helen Witty
250 Recipes for Well Preserved, Prettily Pickled, Candied, Brandied, Potted, Bottled Sun-Dried and Otherwise Put-By Elegant Edibles
Workman Publishing, New York 1986 First Edition – 351 Pages
A Passion for Preserves – Jams, Jellies, Marmalades, Conserves, Butters by Frederica Langeland
Photography by Bill Milne
Friedman/Fairfax Publishers 1997 – 128 Pages
Mes Confitures: The Jams and Jellies of Christine Ferber
Michigan State University Press 9/1/2002 – 305 Pages
This is a cookbook of extraordinary jams, jellies, marmalades and etc., that are clearly explained and easily prepared, or at least with less effort than is required in many other books about this subject.
The recipes for the plain old goodies and for those with more exotic ingredients can be made by anyone with the basic implements in the home kitchen. Anyone who is a fan of preserving and canning should have this book.
The Joy of Jams, Jellies, and other Sweet Preserves – 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits. Linda Ziedrich
Harvard Common Press 2009 372 Pages
Gourmet Preserves Chez Madelaine by Madelaine Bullwinkel
Contemporary Books, Inc. 1984 – Pages
Gifts From The Kitchen
Publications International Ltd. 2002 – 160 Pages
Salsas, Sambals, Chutneys & Chowchows by Chris Schlesinger & John Willoughby – Photography by Judd Pilossof
William Morrow & Company, Inc. 1993 First Edition – 155 Pages
Some Like It Hotter “The Official Cookbook of the Galvanized Gullet”
101 Productions/Cole Group 1992 – 179 Pages
200 Easy Homemade Cheese Recipes – From Cheddar and Brie to Butter and Yogurt
Robert Rose, Inc. 2009 – 381 Pages
Soft Cheese Craft and other Recipes for the Asspiring dairymaid by Mary Ann Pike
Whittet Books 1982 – 125 Pages
Ice Cream Cook Book Homemade Ice Cream, Sundaes, Malts, Shakes, Sodas, Sherbets.
By Earl Goldman
Pacific Productions 1970 – 145 Pages
Jacques Pepin More Fast Food My Way – as seen on Public Television.
Houghton Mifflin 2008 241 Pages
Spices and Salt
Salt – Cooking with the World’s Favorite Seasoning.
Valerie Aikman-Smith, photography by Jonathan Gregson
Ryland Peters & Small 2009 64 Pages
Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
New Trends Publishing 2001 674 pages
What Can I do With My Microwave
Dell 1988 – – 94 Pages
Nancy Silverton’s Sandwich Book – The Best
Sandwiches Ever- from Thursday Nights at Campanile.
Nancy Silverton with Teri Gelber
Knopf 2002 238 Pages
still older cookbooks
The Good Fare and Cheer of Old England by Joan Parry Dutton
Reynal & Co. 1960 – 246 Pages
Serve Rice and Shine a Cookbook to serve you at any hour.
Rand McNally & Co. 1963 – 160 Pages – The Rice Council for Market Development
This is a nifty little book with a number of rice recipes that are unusual and easy to prepare.
House and Home A Complete House-Wife’s Guide
by Marion Harland
P. W. Ziegler & Co., Philadelphia and St. Louis
Copyrighted by Mary Virginia Terhune 1889 – 532 Pages
Great British Cooking: A Well Kept Secret by Jane Garmey
Over 200 recipes–from meat pies to plum pudding — adapted for American cooks.
Random House 1981 First Edition – 295 Pages
Bread Machine Cooking and Baking Books
Desserts From Your Bread Machine – Perfect Every Time – by Lora Brody
William Morrow and Company, Inc. 1994 290 pages – spiral bound.
BAKING BOOKS/ BREADS/ CAKES / PASTRIES /PIES & ETC.
Cooking With Bread by Adelaide Hechtlinger – Illustrated by LARRY – 20 cartoons
54 Tested recipes for stuffings, puddings, loafs, scallops, toasts, shells, crusts, canapes – cooking triumphs with bread as the miracle ingredient.
Stephen Greene Press 1970 – 48 Pages
The illustrator “LARRY” is Terence Parkes, creator of “Man in Apron”
One-Pot Cakes Andres Schloss with Ken Bookman
William Morrow and Company, Inc. 1995 – 105 Pages
A World of Breads by Dolores Casella
A most complete guide to the making and baking of good breads, in six hundred recipes from the world over.
David White Company 1966 – 310 Pages
The America’s Test Kitchen Family Baking Book
America’s Test Kitchen 2008 – 544 Pages
Artisan Bread in Five Minutes a Day – The Discovery that Revolutionizes Home Baking
Jeff Hertzberg and Zoe Francois with Photographs by Mark Luinenburg
Thomas Dunn Books, St. Martin’s Press 2007 – 242 Pages
Danish Home Baking Karen Berg Hardback
Host & Son 1980 – 85 Pages
The 60-Minute Bread Book – And other fast-yeast recipes you can make in 1/2 the usual time. By Nancy Baggett, Illustrated by Linda Tunney
G.P. Putnam’s Sons 1985 First – 325 pages.
Fearless Baking Over 100 Recipes That Anyone Can Make Elinor Klivans
Hardback with Dust Jacket
Simon & Schuster 2001 – 398 Pages
The Cake Club Susie Quick
Delicious Desserts and Stories from a Southern Childhood
St. Martin’s Griffin 2004 – 158 Pages
Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime treats and special sweets for morning to midnight.
by Carole Walter, Winner of the James Beard Award
Clarkson Potter Publishers, New York 2007 First Edition – 408 Pages
The ENGLISH Bread Book Eliza Acton with an introduction by Elizabeth Ray
Hardback with Dust Jacket
Southover Press 1990 – 183 Pages
Kneadlessly Simple – Fabulous, Fuss-Free, No-Knead Breads Nancy Baggett
John Wiley & Sons, Inc. 2009 – 210 Pages
Bread: A Baker’s Book of Techniques and Recipes
by Jeffrey Hamelman
Wiley 2004 – 432 Pages
The Bread Bible by Rose Levy Beranbaum
W. W. Norton & Co. 2003 – 640 Pages
This is an extraordinary book on bread baking, muffins and more.
The detailed discussion on how yeast works is especially helpful to novice bakers who are just beginning this journey.
Some of the recipes may seem a bit daunting but if one follows the steps as outlined, success is sure to follow.
I have a lot of books on baking and this is one that I refer to most.
Biscuits and Scones by Elizabeth Alston
Clarkson N. Potter, Inc. 1988 – 106 pages.
The Art of the Cookie by Jann Johnson, photography by Holly Stewart
Chronicle Books 1994 – 120 Pages
Classic Sourdoughs: A Home Baker’s Handbook by Ed Wood
Ten Speed Press 2001 – 209 Pages
Sourdough Breads and Coffee Cakes Ada Lou Roberts
104 Recipes Usisng Homemade Starters
Dover Publications, Inc. 1967 – 192 Pages
Pita Breads and Pocket Fillings Darcy Williamson and John Allgair
Maverick Publications, Bend, Oregon 1986 – 134 Pages
Homestead Bread Book
PTA Homestead School, Mill Valley, California
1973 – 32 Pages
Cookie Cookbook A collection of recipes from subscribers to:
Favorite Recipes Press, Inc.
1965 – 124 Pages
McCall’s Cookie Collection
1965 – 64 Pages
HERSHEY’S Best-Loved Recipes
1998 – 64 Pages
From Mama’s Honey Jar Cookbook by Catharine P. Smith
Ideals Publications 1978 – 64 Pages
PETER REINHART’S BREAD BAKING BOOKS
Brother Juniper’s Bread Book
Perseus Books 1991 – 193 Pages
Crust and Crumb: Master Formulas for Serious Bread Bakers
Ten Speed Press 1998 First Edition – 210 Pages
The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
Ten Speed Press 2001 – 320 Pages
American Pie: My Search for the Perfect Pizza
Ten Speed Press 2003 – 272 Pages
Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
Ten Speed Press 2007 – 320 Pages
Peter Reinhart’s Artisan Breads Every Day
Ten Speed Press 2009 – 224 Pages
BOOKS ABOUT TEA AND RECIPES FOR TEA AND TEA-RELATED MEALS
EAT TEA A New Approach to Flavoring Contemporary and Traditional Dishes by Joanna Pruess with John Harney
Photography by Tom Eckerle
The Lyons Press 2001 – 116 Pages
This is a book that should be on the shelf (or preferably in the hands) of any person who loves tea.
There are instructions on how to brew the “perfect cuppa” and there are also hints and tips and detailed instructions on how to flavor other foods using tea.
Now that we have learned that tea is good for one, using the recipes in this book is yet another way to consume these health components that will give us longer lives and more time to enjoy tea in all its manifestations.
The National Trust Book Of Tea-Time Recipes by Jane Pettigrew
Photography by Mike Caldwell and Vernon Morgan
National Trust Enterprises, Ltd. 1995 – 155 Pages
Tea & Crumpets – Recipes & Rituals from European Tearooms & Cafes by Margaret M. Johnson, photographs by Leigh Beisch & Margaret Johnson
Chronicle Books 2009 – 180 Pages
Tea & Sympathy Anita Naughton, with an introduction and 60 recipes by Nicola Perry
The Life of an English Teashop in New York
Hardback with Dust Jacket
Putnam 2002 – 295 Pages
Tea with Jane Austen by Kim Wilson
Foreword by Tom Carpenter, Jane Austen’s House Trustee
Jones Books, Madison, WI First Edition – Third printing 2004 – 108 Pages
Totally Teabreads Quick and Easy Recipes for More Than 60 Delicious Quick Breads and Spreads
Barbara Albright and Leslie Weiner
St. Martin’s Press 1994 – 144 Pages
The Book Of Herbal Teas by Sara Perry
Chronicle Books 1997 111 Pages
Herb Books / Spice Books / Recipes for Condiments, Vinegars and etc.
Early American Herb Recipes by Alice Cooke Brown
Bonanza Books, New York 1996 – 152 Pages
The Complete Herb Book by Jekka McVicar with an Introduction by Penelope Hobhouse
Kyle Cathie Ltd. 1994 256 Pages
Spice It Up – The Art of Making Condiments by Jeffree Wyn Itrich
Border Books 1993 – 237 Pages
Condiments by Kathy Gunst
The Art of Buying, Making and Using Mustards, Oils, Vinegars, Chutneys, Relishes, Sauces, Savory Jellies and More
G. P. Putnam’s Sons, New York 1984 / Second impression 258 Pages
Exotic Herbs A Compendium of Exceptional Culinary Herbs by Carole Saville
Henry Holt 1997 First Edition – 308 Pages
The New Age Herbalist: How to use herbs for healing, nutrition, body care, and relaxation. With a completel illustrated glossary of herbs and a guide to herb cultivation.
Collier Books/Macmillan Publishing Company, New York 1988 – 288 Pages
Rodale’s Illustrated Encyclopedia of Herbs
Rodale Press 1987 – 545 Pages
The Good Herb by Judith Benn Hurley
William Morrow and Company 1995 First Edition – 406 Pages
HOLIDAY BAKING AND COOKBOOKS &ETC.
Welcome Home For The Holidays a compilation by “Vickie & JoAnn”
Gooseberry Patch book – late 1980s. 216 Pages
BOOKLETS AND LITTLE COOKBOOKS
Good Cooking Made Easy with Spry Shortening
48 Pages booklet
9th Grand National Cook Book from Pillsbury’s Bake-Off
100 Prize-Winning Recipes
Held in Los Angeles, California 1957 – 97 Pages
A chronological list of the Bake-Off contests through 2006, can be found
on this site.
Betty Crocker Casseroles & Slow Cooker Meals
2002 – 96 Pages
121 Tested Recipes by “The ‘Junket” Folks”
By Mary Mason
Chr. Hansen’s Laboratory, Inc. 1940 – 31 Pages
Southern Living Holiday Festive and Fun
December 1997 – 96 Pages
Campbell’s Best-Ever Recipes
125th Anniversary Edition
1994 – 90 Pages
Best Recipes Down Home Cookin’
Vol. 1, March 22, 1994, No. 37 – 95 Pages
Making Sauerkraut and Pickled Vegetables at Home
by Klaus Kaufmann, DSc., and Annelles Schoneck
Books Alive 2008 – 63 Pages
Baking Soda Bonanza by Peter A. Ciullo
hundreds of uses for baking soda, household hints and etc.
1995 – 157 Pages
Spice The History of a Temptation by Jack Turner
Vintage Books, Division of Random House, Inc. 2004 – 352 Pages
Food Mania by Nigel Garwood & Rainer Voigt
“An extraordinary visual record of the art of food from kitchen garden to banqueting table.”
Clarkson Potter/Publishers 2001 – 400 Pages
This book includes photos, paintings, drawings, cartoons and advertising illustrations from various eras. Not a lot of text but it is interesting for anyone who wants to know how foods were presented in past times.
Uncommon Fruits Worthy of Attention: A Gardener’s Guide by Lee Reich
Addison-Wesley Publishing Company, Inc. 1991 First Printing – 273 Pages
Cajun Household Wisdom by Kenneth Aguillard Atchity
“You Know You Still Alive If It’s Costin’ You Money!”
Longmeadow Press 1995 – 82 Pages
Just for fun:
Nanny Oggs Cookbook – a cookbook based on the “recipes” and foods described in the fantasy Discworld novels of Terry Pratchett.
Fun Fare A booklet of party plans, games, menus and recipes for groups large or small, young or old – Everywhere.
Distributed by Oregon Dairy Council 1939 – 30 Pages