Culinary Arts
G.C. Marson
Attractive Meals Without Meat.
London: G. Routledge & Sons, Ltd., 1932
Rare Book & Special Collection
Division (201.5a)
Harry A. Rodgers
Toasts and Cocktails.
Saint Louis: Shallcross Printing & Stationery, Co., ca. 1905
Rare Book & Special Collection
Division (201.5b)
Myrtle Reed (1874-1911)
Everyday Dinners by Olive Green. [pseud.]
New York: G.P. Putman's Sons, 1911
Rare Book & Special Collection
Division (201.5d)
Canoe and Camp Cookery: A Practical Cook Book
for Canoeist, Corinthian Sailors and Others.
New York: Forest and Stream Publishing, Co.,
1885
Rare Book & Special Collection
Division (201.5c)
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As a scientist, Katherine Golden Bitting explored the chemistry,
bacteriology and preservation of food and built a 2500-volume research
collection devoted to the history, sociology and preparation of
comestibles from Roman times to the twentieth century. She acquired
manuscript and printed sources, looked for cross-cultural influences,
and celebrated abundance while identifying the proper place of
specific items within the context of a meal. The Bitting Collection
is complemented by holdings on gastronomy given by Elizabeth Pennell
which is strong in French and Italian cookbooks.
Ice-cream and Cakes: A New Collection of Standard
Fresh and Original Receipts for Household and Commercial Use.
New York: Scribner, 1883
Rare Book & Special Collection
Division (201.5e)
Carroll Mac Sheridan (b.1889)
The Stag Cook Book.
New York: George H. Doran Company, ca. 1922
Rare Book & Special Collection
Division (201.5f)
Marjorie Hillis Roulston
Bertina Foltz
Corned Beef and Caviar, for the Live-aloner
New York: The Bobbs-Merrill Company,
ca. 1937
Rare Book & Special Collection
Division (201. 5g)
Katharine Burrill
Annie M Booth
The Amateur Cook.
New York: F.A. Stokes, ca. 1906
Rare Book & Special Collection
Division (201. 5h)
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