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BETTER HOMES AND GARDENS COOKBOOK BETTY CROCKER COOKBOOK FANNY FARMER COOKBOOK GOOD HOUSEKEEPING COOKBOOK JOY OF COOKING |
LAROUSSE GASTRONOMIQUE SETTLEMENT COOKBOOK |
From modest beginnings in 1930 as a collection of recipes from the home kitchens that served as test kitchens of Better Homes and Gardens magazine, through the first cookbook formally published by that publication in 1953, through the 75th Anniversary 15th edition cookbook in 2010, up to the 16th edition just issued in 2016, Better Homes and Gardens Cookbooks remain one of the best selling cookbooks of all time in the American book trade. Food is good, recipes work -- let's eat. Long live Better Homes and Gardens Cookbook!
1953. 1st ed.
Better Homes & Gardens New Cook Book. 1st ed. [Des Moines, Iowa?] : [Better Homes and Gardens Books?], [2005?] 416 p. : illustrations (some color). Reprint of 1953 first edition. (F) TX715 .B487 2005|
"Since 1930, home cooks have turned to Better Homes and Gardens New Cook Book for guidance in the kitchen. This new edition includes more than 1,200 recipes, 1,000 color photos, and more tips and how-to information than ever. The “Secrets to Success” feature in each chapter shows cooks the key ingredients or steps to making each recipe successful. The “8 Ways With” feature enables home cooks to customize recipes by changing up flavors in basic recipes like omelets, shortbread cookies, and more. Along with the best recipes for favorite foods, this indispensable volume offers information on new cooking trends and fresh ideas, a new fruit and vegetable guide with ID photos, and expanded coverage of canning. Because food is at the heart of many family traditions, a new holiday chapter is included, and throughout the book, icons highlight recipes that are fast, low-calorie, and best-loved. From setting up a kitchen to cooking a great meal, this comprehensive book fulfills every cooking need.” Amazon Review, viewed May 2016.
2010. 15th ed.
Better Homes and Gardens New Cook Book. 15th ed. Hoboken, NJ: John Wiley & Sons, ©2010. 660 p. Color illustrations. (F) TX714 .B4735 2010
Contents: Cooking basics -- Appetizers & snacks -- Beans, rice, & grains -- Beverages -- Breads -- Breakfasts & brunches -- Cakes & frostings -- Candies -- Canning & freezing -- Casseroles -- Convenience cooking -- Cookies & bars -- Desserts -- Fish & shellfish -- Grilling -- Meat -- Pasta -- Pies & tarts -- Poultry -- Salads & dressings -- Sandwiches & pizzas -- Sauces & relishes -- Slow cooker recipes -- Soups & stews -- Vegetables & fruits -- Cooking at high altitudes."The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. Hundreds of all-new recipes and a fresh, contemporary style. new chapters have been added to meet the needs of today’s everyday cooks, including new chapters on breakfast and brunch, casseroles, and convenience cooking. 1,000 photos accompany this wide selection of recipes, which cover everything from Pad Thai to a Thanksgiving turkey. NEW FEATURES: icons that call out fast, healthy, or classic dishes; an expanded and revised chapter on canning and freezing foods; and new chapters on pizza, sandwiches, wraps, and more. Presents more than 1,200 recipes, including 750 brand new to this edition. More than 800 helpful step-by-step, how-to images and photos. New suggestions for personalizing family dinners, new twists on favorite dishes, and plenty of recipes that yield leftovers you can use again in other recipes. . A Cooking Basics chapter in the intro section is the ultimate resource for beginners: it includes a glossary of cooking ingredients, terms and techniques; advice on stocking a pantry; and visual guides on identifying tricky foods like hot peppers" Catalog record
In 1921 when Washburn Crosby, which would become General Mills, began receiving a voluminous number of letters from homemakers across the country asking for help with their breads, biscuits, and especially cakes, they were answered by home economists working there, and all were signed with the fictional but wholesome name Betty Crocker. In 1924 Betty Crocker even became the first media culinary star when the "Betty Crocker Cooking School of the Air" began three decades on radio, with Betty voiced by an employee of General Mills. Her popularity continued unabated, and in 1950 when Betty Crocker's Picture Cook Book was published, there was an initial first printing of a million copies. However, Betty Crocker was not able to succeed in a move to the medium of television, although the brand continues in food products and even in cookbooks. In 2011 home economists at General Mills published the 11th edition of the Betty Crocker Cookbook., and we continue to listen to the steady, sure voice, telling us how to make those excellent baked goods - and everything else.
1950. 1st ed.|
Betty Crocker's Picture Cook Book. Minneapolis: General Mills, 1950. Minneapolis : General Mills, [1950]. 449 pages : illustrations (some color) (F) TX715 .C762 1950.
1954. 1st ed.
Betty Crocker’s Good and Easy Cook Book, by Betty Crocker. New York, Simon and Schuster, [1954]. 256 pages : illustrations (some color) (F) TX715 .C9216 1954
1974 - Breads
Betty Crocker’s Breads, [director of photography, George Ancona ; illustrator, Malcolm Spooner]. New York : Golden Press, 1974. 76 pages, illustrations (some color.) (F) TX769 .C74 1974.
2013. 11th ed.
Betty Crocker Cookbook : 1500 recipes for the way you cook today 11th ed. Boston: Houghton Mifflin Harcourt , 2013. 684 p. Color illustrations. (F) TX714 .C754 2013.
Contents: Getting started -- Appetizers & beverages -- Breakfast & brunch -- Breads -- Cakes, pies & tarts -- Cookies, bars & candies -- Desserts -- Do it yourself -- Entertaining -- Fish & shellfish -- Grilling & smoking -- Meats -- Pasta -- Poultry -- Rice, grains & beans -- Salads & salad dressings -- Sauces, seasonings & condiments -- Slow cooker suppers -- Soups, sandwiches & pizzas -- 20 minutes or less -- Vegetables & fruits -- Vegetarian.
1896. 1st ed.
The Original Fannie Farmer 1896 Cook Book, the Boston Cooking-School. Commemorative ed. [S.l.] : Ottenheimer Publishers, 1998, c1896. 567 p. Illustrated. (F) TX715 .F234 1896a. With fourteen recipes for muffins and five for biscuits among the twenty-eight for quick hot breads, the mouth-watering goodness of delectable foods from this made-from-scratch era comes roaring to life in a modern kitchen, setting aside any question of why after more than a century from its first publication, the original Fannie Farmer is still great to cook from. Of course, the detailed instructions for building a fire in a wood-burning cookstove seems endlessly quaint, taking up some three pages. But then, those ten pages of beverage recipes—Cocoa so many ways—and twenty pages of recipes for yeast breads, can be made in a modern stove, too.
1943. 7th ed.
The Boston Cooking-School Cook Book, by Fannie Merritt Farmer/ 7th ed., completely rev. by Wilma Lord Perkins. Boston: : Little, Brown, 1943, ©1941. 824 pages : illustrations. (F) TX715 F234 1943.
The need to make-do from the Great Depression of the 1930s had been replaces with the privations of rationing and broken food supply chains, and cooking took center stage in enabling families to survive.
1996. 13th ed.
The Fannie Farmer Cookbook, by Marion Cunningham; illustrated by Lauren Jarrett. 13th ed. New York: Knopf, 1996. 874 p. Color illustrations. (F) TX715 .F234 1996
Contents: Appetizers & First Courses 48 -- Soups 74 -- Fish & Shellfish 104 -- Meat 151 -- Poultry & Game Birds 220 -- Outdoor Cooking 257 -- Sauces, Marinades & Stuffings 273 -- Sandwiches, Pizza & Tacos 292 -- Cereals, Rice, Beans & Pasta 305 -- Eggs & Cheese 338 -- Some Vegetarian Dishes 358 -- Vegetables 375 -- Microwave Cooking 447 -- Salads 469 -- Yeast Breads 507 -- Quick Breads 535 -- Cakes 558 -- Frostings & Fillings 594 -- Cookies, Cake Squares & Bars 608 -- Pies & Pastries 634 -- Desserts & Dessert Sauces 667 -- Fruits & Fruit Desserts 709 -- Candies & Confections 744 -- Preserves, Pickles, Relishes & Canned Fruits & Vegetables 762 -- Frozen Foods
"The 13th edition celebrates the 100th anniversary of a great American classic."Catalog record.
1903 1st ed.
Good Housekeeping Everyday Cookbook. : a combined memorandum cook book and scrap book, arranged by Isabel Gordon Curtis, New York : Hearst Books, 2002?. 320 pages : illustrations. Facsimile reprint. Originally published: New York : Phelps Pub. Co., 1903. (F) TX714 .C878 2002
"The original 1903 cook book-Jacket."
2010. 125th Ann. ed.
Good Housekeeping Cookbook. : 1,275 recipes from America’s favorite test kitchen, edited by Susan Westmoreland. 125th anniversary ed..New York : Hearst Books, ©2010. 752 pages : color illustrations . (F) TX715 .G624 2010
Contents: Basics -- Appetizers -- Soups, stews & one-pot meals -- Meat -- Poultry -- Fish & shellfish -- Eggs & cheese -- Pasta & pasta sauces -- Beans, rice & other grains -- Quick & easy weeknight meals -- Grilling -- Vegetables -- Fruit -- Salads & salad dressings -- Sauces, salsas & condiments -- Canning & freezing -- Holiday celebrations -- Quick breads -- Yeast breads & sandwiches -- Desserts -- Cakes & frostings -- Pies & tarts -- Cookies & confections.
Summary Note: Provides over 1,200 traditional and contemporary American recipes and offers dependable information on cooking techniques, tools, ingredients, food handling, nutrition, canning, freezing, and holiday celebrations." Catalog record.
The Grange, more formally known as the Patrons of Husbandry, is an American organization formed in 1867 to provide fellowship and both social and economic entitlement for farm families at a time when some 90% of the U.S. population lived in a rural setting. Widely recognized as knowledgeable and skillful cooks, Grange Ladies created and sold cookbooks to raise money for various charitable purposes. The first woman's dorm at Penn State University was paid for by the first Pennsylvania State Grange Cookbook in 1925. These were organized by states, and even the national Grange cookbook was in the early years published and sponsored by local Granges. These cookbooks continue to provide a wide and polished window into the kitchens and homes of rural America, from the early years and they continue to do so today, in more than 30 states. Here are highlighted cookbooks from the National Grange and the Pennsylvania, Connecticut and Rhode Island State Granges - but other states also create cookbooks and have done so for many years. Here is a small sample.
1914.
Oak Lawn Grange Cook Book : Recipes furnished by the sisters and friends of Oak Lawn Grange, No. 42, P. of H., Oak Lawn, R.I. [Whitefish, MT] : Kessinger Publishing, LLC, [2010]. Reprint Originally published: Providence : T.S. Hammond, Printer, 1914. 47 pages. (f) TX715 .O24 2010
1925 1st ed.
Pennsylvania State Grange Cook Book, compiled by the members of the Pennsylvania State Grange Home Economics Committee. Harrisburg, PA: Art Communication Systems, 1993, 1925. 168 p. Original printing 1925. (F) TX715 .P466 1993
This was the first cookbook of the Pennsylvania State Grange, and was created to help pay for the first woman's dormitory at Penn State University
1935
Connecticut Tercentenary Cook Book of Tested Recipes, contributed by Connecticut Granges. [Waterbury, Connecticut] : Issued by Mad River Grange, No. 71, P. of H., [1935] 131 pages, 4 pages of plates, color illustrations. (F) TX715 .2.N48 C666 1935. [Tercentenary is used here to mean 1635 - 1935.]
1950T
1972
Pennsylvania State Grange Cook Book, over fifteen hundred favorite recipes, by the members of the Grange. Harrisburg, PA: The Grange, 1972. 536 pages, illustrations. (F) TX715 .P45 1972
1975
National Grange Bicentennial Year Cookbook,.[Montgomery, Ala.]: [Favorite Recipes Press], ©1975, 304 pages, illustrations (some color).(F) TX715 .N328
1979
National Grange Family Cookbook from Country Kitchens : a collection of family-tested recipes from rural America. Nashville TN: Favorite Recipes Press/Nashville EMS, 1979. 301 pages : illustrations (some color). (F) TX715 .N328 1979
1984
Pennsylvania State Grange Cookbook : over fifteen hundred favorite recipes by Grange members. Harrisburg, PA: The Grange, c1984 (F) TX715 .P464 1984
The Glory of Cooking: National Grange, . (F) TX715 .G5558 1986
2000
What’s cookin’ in the Grange : family recipes from Grange homes over the years. (F) TX715 .W55526 2000
2010.
Pennsylvania State Grange Cookbook. new. ed. (F) TX715 .P467 2010
1931. 1st ed.
The Joy of Cooking : a compilation of reliable recipes with a casual culinary chat, by Irma S. Rombauer ; illustrations, Marion Rombauer. New York, NY : Scribner, [1998]. 395 pages : illustrations. facsimile of the original 1931 edition (F) TX715 .R7499 1998
2006. New ed.
Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker. illustrated by John Norton New York: Scribner, c2006. 1132 p. Illustrated. (DR) 15 .R75 2006
Contents: 75 years of JOY: A history of the Joy of Cooking -- Nutrition -- Entertaining -- Menus -- Beverages -- Wine and beer -- Cocktails and party drinks -- Appetizers and hors d’oeuvres -- Brunch, lunch, and supper dishes -- Stocks and soups -- Salads -- Sandwiches, wraps, and pizza -- Egg dishes -- Fruits -- Vegetables -- Pasta, noodles, and dumplings -- Grains -- Shellfish -- Fish -- Poultry and wildfowl -- Meat -- Game -- Stuffings -- Savory sauces, salad dressings, marinades, and rubs -- Breads and coffee cakes -- Pancakes, waffles, fritters, and doughnuts -- Pies and pastries -- Cakes and cupcakes -- Cookes and bars -- Icings, toppings, and glazes -- Desserts -- Frozen desserts and sweet sauces -- Candies and confections -- Keeping and storing food -- Canning, salting, smoking, and drying -- Freezing -- Jellies and preserves -- Pickles and relishes -- Know your ingredients -- Cooking methods and techniques.
"Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.e New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. JOY remains arguably the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales" Publisher note from Catalog record. .
1938 1st ed. In French
Larousse Gastronomiquee, par Prosper Montagné, maître cuisinier, avec la collaboration du docteur Gottschalk; préface de A. Escoffier et de Ph. Gilbert. 1850 gravures, 16 planches hors texte en couleurs m(F) TX349 .M6 1938
1961 1st ed. in English.
Larousse Gastronomique: the encyclopedia of food, wine and cookery, by Prosper Montagné; edited by Charlotte Turgeon and Nina Froud. Text translated from the French 1936 ed by Nina Froud and others. New York : Crown Publishers, Inc., [1961] 1101 pages : illustrations (some color). (F) TX349 .M613 1961
Summary note: " Introduction by A. Escoffier and Ph. Gilbert, edited by Charlotte Turgeon and Nina Foud. 8500 recipes." Catalog Record
1988. New English ed.
Larousse Gastronomique : the new American edition of the world’s greatest culinary encyclopedia, edited by Jenifer Harvey Lang. New York: Crown Publishers, Inc, 1988. 1193 pages : illustrations (some color). (F) TX349 .M613 1988
Translation of: Nouveau Larousse gastronomique.
Summary note: "The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations." Catalog record.
2009. 1st American ed.
Larousse Gastronomique : the world’s greatest culinary encyclopedia, with the assistance of the Gastronomic Committee, President Joël Robuchon. First American Edition. New York: Clarkson Potter/Publishers, [2009] 1206 pages : illustrations (some color), color maps (F) TX349 .M613 1988
Summary note: ""Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the world--that give behind-the-scenes access into the kitchens where the finest food is created." Catalog record.
1961/70. 1st ed.
Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, Simone Beck. illustrations by Sidonie Coryn 2 volumes. (F) TX719 .C454 1961 volume 1 and (F) TX719 .B388 1970 volume 2.
2011. 40th Ann. ed.
Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, Simone Beck. illustrations by Sidonie Coryn. 40th Anniversary ed. New York: Knopf, 2011, c2001. Illustrated. 2 vols. (F) TX719 .C454 2011. Volume One,. First published in 1961, is the classic cookbook with-524 recipes. Volume Two, first published in 1963, is the sequel to the great cooking classic, adding 257 additional recipes. Julia Child and her co-authors brought classic French cooking into the rhelm of reality – if you followed the detailed but comprehensible recipes, the results would be both authentic and delectable. Quiche and croissants and so much more still resonate in today’s kitchens. There is even an award winning film based on Volume One – See Julie and Julia in our film collection.
2011. 1st ed.
Modernist Cuisine: the Art and Science of Cooking, by Nathan Myhrvold with Chris Young and Maxime Bilet, photography by Ryan Matthew Smith and Nathan Myhrvold. Bellevue, WA: Cooking Lab, 2011. Color illustrations. 6 vols. (DR) Oversize TX651 .M94 2011. Another copy in Rare Books
Contents: V. 1. History and fundamentals -- v. 2. Techniques and equipment -- v. 3. Animals and plants -- v. 4. Ingredients and preparations -- v. 5. Plated-dish recipes -- v. 6. Kitchen manual.
"Summary note: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their twenty-person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes." Catalog record.
2012. 1st ed..
Modernist Cuisine at Home, by Nathan Myhrvold
A shorter version which still retains the entirely new perspective on foods and cooking.(F) Oversize TX651 .M93 2012q.
2017. 1st ed.
Modernist Bread: the Art and Science, by Nathan Myhrvold. Being Published Fall 2017.
1961. 1st ed.
New York Times Cookbook., by Craig Claiborne. New York : Harper & Row, ©1961. 717 p. [8] leaves of plates : illustrations. (F) TX725.A1 C63 1961
Contents: Appetizers -- Soups -- Meats -- Poultry -- Fish and shellfish -- Eggs, cheese, rice and pasta -- Vegetables -- Salads, mousses and salad dressings -- Sauces and composed butters -- Breads -- Relishes and preserves -- Desserts -- On wine -- Beverages -- Herbs and spices -- Sources for ingredients -- Tables, weights and measures.
2010. New ed.
The Essential New York Times Cook Book : classic recipes for a new century, by Amanda Hesser. New York: W.W. Norton, ©2010. 932 p : illustrations . (F) TX714 .H476 2010
Contents: "Drinks, cocktails, punches, and glögg -- Hors d’oeuvres, snacks, and small dishes -- Soups -- Salads -- Vegetables -- Potatoes, corn, and legumes -- Pasta, rice, grains, and stuffings -- Sandwiches, pizza, and savory pies -- Fish and shellfish -- Poultry and game -- Beef, veal, lamb, and pork -- Sauces, dressings, condiments, rubs, and preserves -- Breakfast and brunch -- Breads and baking -- Cookies and candy -- Frozen desserts -- Cakes -- Pies, tarts, and other desserts
1903. 1st ed.
Settlement Cookbook The "settlement" cook book, 1903 : the way to a man’s heart / compiled by Mrs. Simon Kander, Mrs. Henry Schoenfeld.. Facsimile ed. New York : Hugh Lauter Levin Associates : Distributed by Scribner Book Companies, 1984 182 pages, [26] pages of plates. (F) TX715 .K14 1984.
1976 3rd ed.
The Settlement cook book : treasured recipes of seven decades : the famous all-purpose cook book for beginner and expert, by Mrs. Simon Kander. New York: Simon and Schuster, ©1976. 757 pages : illustrations (F) TX715 .S495 1976b
1997. New ed.
New Settlement Cookbook. The First Classic Collection of American Ethnic Recipes edited by Charles Pieree. New York: Smithmark Publishers, 1997. 814p (F) TX715 .N497 1997.
"The New Settlement Cookbook" updates the "heirloom" recipes used by our mothers and grandmothers since the original was first published in 1901. New recipes reflecting contemporary American tastes have been added to the traditional ones to make this book every cook's kitchen bible. Dozens of basic cooking techniques are explained and illustrated. Recipe variations follow with suggestions to make the cooking process quicker and easier using the microwave, food processor and other modern kitchen equipment.
1982. 1st ed.
The Silver Palate Cookbook, by Julee Rosso & Sheila Lukins with Michael McLaughlin ; illustrated by Sheila Lukins. New York: Workman, c1982. 362 p. illustrated. (F) TX715 .R8414 1982.
Contents: 1: To begin a great evening -- Fancy finger food -- Fresh from the sea -- The crudit́es connection -- The charcuterie board -- Dazzlers -- 2: Soup’s on -- Soups to start -- Soups of the sea -- Summer soups -- Sunday night soups -- 3: Pasta perfect -- Piping hot pasta -- Summer pasta -- 4: The main course -- Chicken every way -- Sweet and savory meats -- Game -- Catch of the day -- Baking in foil -- The stew pot -- 5: Great garden vegetables -- Artichokes -- Asparagus -- Beans -- Carrots -- Eggplant -- Mushrooms -- Potatoes -- Scallions, leeks, garlic, shallots and onions -- Tomatoes -- Vegetable purées -- 6: Salads -- Significant salads -- Summer salads -- All-American salads -- Salads of the sea -- Salads on the green -- 7: Cheeses and breads -- The cheese board -- Best breads -- 8: Sweets -- The cookie basket -- American as apple ... -- It’s the berries -- Mousse magic -- Essentially chocolate -- Hot from the oven -- Comforting conclusions -- 9: The brunch bunch -- Rise and shine -- Brunch drinks -- 10: Basics -- The silver palate product list.
2007. 25th Ann. ed.
The Silver Palate Cookbook, by Julee Rosso and Sheila Lukins. Anniversary ed. 25 years, New York: Workman, c2007. 452 p. (F) TX715 .R8414 2007
Contents: "The Story of The Silver Palate vii -- Chapter 1 To Begin a Great Evening -- Chapter 2 Soup’s On -- Chapter 3 Pasta Perfect -- Chapter 4 The Main Course -- Chapter 5 Great Garden Vegetables -- Chapter 6 Salads -- Chapter 7 Cheeses and Breads -- Chapter 8 Sweets -- Chapter 9 The Brunch Bunch." Catalog record.
