Menus

How to cook everything: simple recipes for great food

Mark Bittman ; illustrations by Alan Witschonke.

Techniques of healthy cooking

The Culinary Institute of America.

Encyclopedia Brown takes the cake

by Donald J. Sobol with Glenn Andrews ; illustrations by Ib Ohlsson

The frugal housewife, or, Complete woman cook: wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... together with the best methods of potting, collaring, preserving, drying, candying, pickling, and making of English wines, to which are added twelve new prints exhibiting a proper arrangement of dinners, two courses for every month in the year, with various bills of fare

by Susannah Carter ...

Le guide culinaire =: The complete guide to the art of modern cookery : the first complete translation into English

A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann.

Restaurant manager's pocket handbook: 25 keys to profitable success.

David V. Pavesic.

The art of dinner giving and usages of polite society ...

by Mr. George D. Carroll.

Notes on a cellar-book

George Saintsbury ; edited and annotated by Thomas Pinney.

How to read a French menu.

Martin Dale

Tycoons in the kitchen: the favorite recipes of the men who run big business.

Drawings by Rosalind Rust.