Early American Cookbooks

The Accomplisht Cook, or the Art and Mystery of Cookery. By Robert May. The Greatest English Cookery Book of the 17th Century. "A most beautiful piece of cookery literature." -- Elizabeth David. The Accomplisht Cook was first published in 1660 and this is a facsimile of the 1685 edition. This edition has an excellent biographical introduction by Marcus Bell, revealing new facts about Robert May's life, a graceful foreword by Alan Davidson and a full glossary of contemporary terms. Prospect Books, England. Paper. Š 1994, 2000. 461 + 36 pp. Stock # PB050 $36.00

American Cookery. By Amelia Simmons. Second Edition. Introduction by Karen Hess. This is the second edition of the first American cookbook. It was published in Albany, NY in 1796. It has never before been reprinted and is the only edition with the recipe for Election Cake. Applewood Books. 85 pp. (1796/1996) Stock # AB004 $7.95 Paper See recipe for "Beef-Stake" and "Election Cake" not found in 1st Ed.

American Cookery. by Amelia Simmons. This is an exact reproduction of the first edition (1796) of the first American cookbook published in the United States. Authentic recipes for colonial favorites – pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more. Introductory essay and glossary of colonial cooking terms included. Dover Publications.80 pages. Stock # DP001 $4.95 Paper. See recipe for Molasses Gingerbread.

The American Frugal Housewife. By Lydia Maria Child. Includes interesting recipes remedies, advice, and tips for housekeepers. First published in 1829 this popular book went through many editions. Applewood Books. 132 pp. 1833 - 12th Edition. Hardcover. Stock # AB009 $9.95 See recipe for Dough-Nuts.

The Family Nurse; or Companion of The American Frugal Housewife. By Lydia Maria Child. A guide to home health including sick room cookery from Lydia Maria Child, one of the nineteenth century's most popular domestic advisors and most ardent feminists. Recipes for "Slippery Elm Gruel," "Hasty Pudding, "Chicken Broth," "Calf's Food Jelly" and "Cranberry Jelly." Facsimile of the 1837 edition originally published in Boston by Charles J. Hendee. This new edition published by Applewood Book, Bedford, MA 156 pages. Hardcover. Stock # AB010 $12.95

The American Frugal Housewife By Lydia Maria Child With Introduction by Jan Longone First published in 1832, this fascinating book was a “must” for every bride of the mid-1800s. This book will delight today’s homemakers, antiquarians, nostalgia enthusiasts, culinary historians and cooking school students with its charming glimpse into the kitchens and homes of the past. This is the unabridged and unaltered Dover facsimile (republication) of the 1844 (29^th edition) published by Samuel s. & William Wood, NY. Dover Publications 12 B/W Illus. Xii + 130 pp. Paper. Stock # DP009 $6.95

The American Home Cook Book, with Several Hundred Excellent Recipes. By an American Lady. First published in 1854 by Dick and Fitzgerald, New York. This facsimile edition was published in England by Pryor Publications in 1999. 133 pages. Hardcover Wonderful illustrations of cooking equipment and carving instructions. Stock # PP004 $14.95

The Art of Cookery Made Plain and Easy. By Hannah Glasse. Introduction by culinary historian Karen Hess. America's most popular cookbook in 1776, The Art of Cookery Made Plain and Easy originated in England. Attesting to the popularity of the book as the fledgling nation expanded, the American edition was published in 1805. This facsimile was reproduced from that edition. 325 pages. (1805/1997) Paper Stock # AB002 $12.95 See recipe for "To boil a Cod's Head." See also the 1747 British edition know as "First Catch Your Hare...."

Miss Beecher’s Domestic Receipt-Book. Catharine E. Beecher. With a new introduction by Janice (Jan) Bluestein Longone. Designed to make life easier and better for the average homemaker, this very popular book on cookery and household management raised woman’s role in the kitchen and in the household arts to a new level. Dover Publications, Inc., NY. 2001. Paper 306 + xxi pages. 40 b/w figures. Index. Facsimile of the 1858 Third Edition published in NY by Harper & Brothers. Stock # DP013 $11.95

Books & My Food: Literary Quotations & Original Recipes for Every Day in the Year. By Elisabeth Luther Cary & Annie M. Jones. This literary/culinary daybook, first published in 1904, is now available for the first time in facsimile. It provides a food-related quotation accompanied by a recipe for the foods mentioned, one pair for every day of the year. Univ. of Iowa Press. 235 pages. 1997. Code #UI003 $19.95 Cloth.

The Boston Fish Pier Seafood Recipe Cook Book. Introduction by Jasper White.From Bass to Turbot and all the fish and shellfish in between, this gem – originally published in 1913 – gives the cook of the '90s recipes galore for the preparation of seafood. No one who enjoys seafood should be without this classic trove of New England wit an wisdom. Jasper Whjite, Executive Chef of Legal Sea foods, puts the book in perspective for today's cook. 188 pages, 7,1/2 x 11, Paperback Š1996 Code # DS001 $16.95

Buckeye Cookery and Practical Housekeeping. Facsimile edition of a copy originally published by the Buckeye Publishing Co. of Minneapolis, Minnesota in 1877. Applewood Books, 2002. ISBN: 1-55709-515-9. Paper. 464 pages. Stock # AB018. $16.95

Centennial Buckeye Cook Book. Introduction and appendixes by Andrew F. Smith. According to Andy Smith, this book "was the most important cookbook to have originated in Ohio in the nineteenth century. It includes more than three hundred pages of good recipes for jellies and jams, soups, etc. This is the first reprint of the original 1876 edition. Ohio State University Press, 560 pp. Š 2000 Paper. $22.00

Civil War Recipes: Receipts from the Pages of Godey's Lady's Book. Lily May Spaulding and John Spaulding (Editors). Godey's Lady's Book, perhaps the most popular magazine for women in 19th-Century America, had a national circulation of 150,000 during the 1860s. In addition to a wide sampling of recipes Civil War Recipes this book includes information on Union and Confederate army rations and cooking on both homefronts. The University Press of Kentucky. Š 1999 262 pages. Hardcover. Stock # KE001 $19.95

Boston Cooking-School Cook Book. Considered the "greatest American cookbook," Fannie Merritt Farmer's Boston Cooking-School Cook Book, published over a century ago, was acclaimed for a number of innovations. It was the first to use terms now considered standard in American cooking (e.g. a level cupful, teaspoonful, etc.) it relied on simple directions and showed a hitherto neglected concern for nutrition. New introduction by Jan Longone. 40 halftones, 600 pages, Paper, Stock # DP002 $14.95 See recipe for "Broiled Scrod." See recipe for Indian Meal Pudding.

Boston Cooking School Cook Book: What to Do and What Not to Do in Cooking. by Mrs. D.A. Lincoln. Introduction by Jan Longone. Originally published in 1883, this immensely informative guide immediately became the standard kitchen companion for countless housewives and was widely used in school cooking classes as well. A wonderful glimpse into the kitchens of a 19th century kitchen. Dover Publications. 560 Pages (1883/1996) Stock # DP003 $12.95 Paper

The Carolina Housewife. by Sarah Rutledge. Introduction by Anna Wells Rutledge. Sarah Rutledge was the daughter of Edward Rutledge, a signer of the Declaration of Independence. Readers will find that many of the recipes–from macaroons and soup, to fricassee and pilau–can easily be reproduced in today's modern kitchen with marvelous results. University of South Carolina Press. (1847/1979) 236 pp. + 26 pp. Intro. Cloth Stock # US003 $24.95

The Carolina Rice Kitchen: The African Connection. By Karen Hess. Featuring in Facsimile the Carolina Rice Cook Book. Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? This engaging book is packed with fascinating historical details and speculations as well as hundreds of recipes. University of South Carolina Press. 232 pp. Š1992 Stock # US004 $18.95 Paper. See also: What Mrs. Fisher Knows About Old Southern Cooking.

The Curiosities of Food By Peter Lund Simmonds with an intro. By Alan Davidson, Author of The Oxford Companion to Food. People are perennially surprised sometimes horrified by what they regard as the strange foods of other people. This is as true today as it was in 1859, when The Curiosities of Food was first published. Containing everything from the familiar frogs legs to such items as reindeer tongue, iguana eggs, fox pie, and bear paws, The Coriosities of Food was the first attempt at a serious global study of the animals we eat. Now this lost culinary treasure is available again in this charming facsimile edition.Ten Speed Press Š 2001 ISBN: 1-58008-297-1 400 pp. Hardcover Stock # TS001. $16.95

The Delights of Delicate Eating. By Elizabeth Robins Pennell. Intro. by Jacqueline Block Williams. A choice collection, originally published in 1896, of the culinary essays Pennell wrote for London's Pall Mall Gazette. Her air was to show that a woman could practice cooking as an art, preparing a complete aesthetic experience that combined exquisite flavors with a beautiful table, a soothing room, and lively conversation. University of Illinois Press. Š 2000 288 pp. Paper. Stock # IL002 $15.00

Eat, Drink & Be Merry in Maryland. By Frederick Philip Stieff. Foreword by Rob Kasper. This is a facsimile edition of the original 1932 classic of Maryland recipes and culinary lore. Cooking and mixing instructions cover, in separate chapters, everything from oysters, a specialty of the counties bordering on the bay, to buckwheat and maple syrup, indigenous to western Maryland. The author fills out the stories behind many of the recipes in accompanying headnotes. The Johns Hopkins University Press. xxviii + 326 pages. Š 1998. Paper. Stock # JH002 $15.95

The Essence of Cookery. (Geist de Kochkunst) By Karl Friedrich Von Rumohr. Translated by Barbara Yeomans. Here is a treasue of gastronomic literature made available for the first time in English. Geist der Kochkunst was first published in Germany in 1822. Published by Prospect Books, England. Š 1993. 212 pages. Paper. $24.00

The Dinner Question By Tabitha Tickletooth with an introduction by Alan Davidson This pseudonymous book was published in 1860, provoked by an exchange of correspondence in The Times in the previous year on the relative merits of English and French cookery and on the best system for arranging the service of dinner: to be or not to be a la Russe. It is full of sound sense. There is lots of discussion of the best way to plan a meal, serve a meal, devise recipes, equip a kitchen, light a dining-room, buy furniture at the outset of married life, and generally comport yourself at home. There is much thought about French and English cookery, without chauvinism or prejudice, and there are excellent recipes. Puddings and soups are particularly strong suits. These tend to address the basics, not the curlicues, of household cookery, and are attended with intelligent comments about getting things right at the outset. 'The late Lord Dudley truly said, "A good soup, a small turbot, a neck of venison, and an apricot tart, is a dinner fit for an emperor." Let, then, your dinner be based on this principle, for in proportion to its smallness ought to be its excellence both as to the quality of its materials and its cookery. Big dinner, honest opinion. This is a facsimile edition, although the impression has been enlarged beyond a true facsimile in order to make it easier to read. Alan Davidson contributes an introduction to this first-rate overview of mid-Victorian dining. Š 1999 224 pp; 120 x 190mm; paper. Stock # PB045 $24.00

Favorite Dishes: A Columbian Autograph Souvenir Cookery Book. Introductions by Reid Badger and Bruce Kraig. This is a celebrity cookbookof autographed recipes, accented by portraits of the distinguished contributors, that was compiled on the occasion of the 1893 World's Columbian Exposition in Chicago. It is a handsome sourcebook on 19th-c cookery as well as a testament to the desire of well-educated, well-placed women to use their position for social good. University of Illinois Press. Š 2000. 312 pp. 24 photographs, 38 line drawings. Paper. Stock # IL003 $15.00

Soyer, Alexis. Food, Cookery, and Dining in Ancient Times Facsimile Edition of The Pantropheon, or A History of Food and Its Preparation in Ancient Times. Originally published by Simpkin, Marshall, London, 1853. Describes the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews. 38 B/W Illustrations, Index, Appendices. xvi+470 pages. Paper. ISBN: 0-486-43210-6 2004. Stock # 000945. $ 21.95.

"First Catch Your Hare...." The Art of Cookery Made Plain and Easy By Hannah Glasse This was America's most popular cookbook in 1776. This book was a staple of the American household during the Revolutionary War. Includes directions on how to shop, a guide to the seasons of food and instructions on how to roast, broil and fry. Includes recipes for gravies, sauces, hashes, fricassees and ragouts. also, the bill of fare recommended for each month and the way in which they should be put on the table. We can offer our customers two editions of this culinary classic.

Frozen Dainties By Mary J. Lincoln Originally published in 1888, this booklet offers fifty choice recipes for ice creams, frozen puddings, frozen fruits, frozen beverages, sherbets, and other frozen desserts. These sumptuous recipes are presented by the author of the famous Boston Cook Book.Applewood Books. (1888/2001) ISBN: 1-557095124 6.04 x 4.26 inch. 32 pages. Stock # AB011 Paper. $4.95

The Good Housekeeper, or The Way To Live Well, And To Be Well While We Live. By Sarah Josepha Hale. Introduction by Jan Longone. A chaarming view to the past, this engaging volume will delight cookbook collectors, American buffs and anyone interested in recipes with an early American flavor. Dover Publications. 160 pages. Paper. Stock # DP006 $5.95. See recipe for Common Gingerbread.

The Gentlewomans Companion Or, A Guide to the Female Sex By Hannah Woolley. The complete text of 1675 with an introduction by Caterina Albano. Hannah Woolley (or Wolley) is often said to have been the first woman to earn her living by the pen. She had a life of considerable struggle, which was in part resolved by writing cookery books.

This book is a combination cookery and conduct book, offering a little of every sort of advice to ladies anxious to become gentlewomen, girls about to enter service, or the young as they prepare for courtship and marriage. The text is reset from the second edition of 1675, though it first appeared in 1673. The introduction by Caterina Albano sets the book in context, discusses its true authorship, and makes a bit of sense of conduct books as a genre. There is a full glossary to aid comprehension. Prospect Books, England ISBN 0-907325-99-8 2001, 269 pages. Hardcover $40.00

The Good Housekeeping Hostess. This is a facsimile edition of The Good Housekeeping Hostess. NY, Springfield, MA [etc.] The Phelps Publishing Co. [1904] 1 p. 1., [vi]-viii, 320 p. front., illus. 17 cm. The contents includes chapters on: social life, dinner, luncheons and teas, parties for children, parties for grown-ups, wedding parties, Halloween parties and holiday festivities. This edition was published in England. Pryor Publications, England. Hardcover, 320 pp. Illus. ISBN: 0-946014-95-7. Stock # PP006. $19.95.

The Grocers' Hand-Book and Directory for 1886. Compiled by Artemas Ward, Editor of "The Philadelphia Grocer." Facsimile of the 1886 edition.ApplewoodBooks, Bedford, MA. Paper. 305 pages. ISBN: 1-55709-576-0. Stock # AD017 $14.95

The Home Cook Book. First published in 1877. Canada's First Community Cookbook. Introduction by Elizabeth Driver. Whitecap Books Ltd., North Vancouver, BC Canada. ISBN: 1-55285-348-9. Hardcover. Facsimile edition of one of five variants of the book published in 1878. xxiii + 384 pages. Stock # 000604 $14.95

The Jewish Cookery Book. By Ester Levy. When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a Jewish education. Authentic Jewish cuisine for today's cook. Applewood Books. 200 pp. (1871/1988) Hardcover. Stock # AB006 $14.95 See recipe for German Chicken Stew.

The Jewish Manual. Edited by "A Lady." Intro. Chaim Raphael. This enchanting volume of recipes was published in London in 1846. It was only a few years ago that it was authenticated as the first Jewish cookbook published in English. 270 pages (1846/1983) Paper. Stock # NB001 $12.95 .

Kentucky Housewife. By Lettice Bryan published in 1839, this long-lost classic of southern cooking is a combination of foods and recipes from American Indian, European, and African sources, all cooked and seasoned in a hot climate. The book features more than 1,300 recipes. Applewood Books 1839/2001 ISBN: 1-557095140 456 pp, 7.02 x 4.54 inch. Paper. Stock # AB012 $14.95

The Khwan Niamut or, Nawab's Domestic Cookery. Edited by David E. Schoonover. This appealing little cookbook, published in Calcutta in 1839 with the weighty subtitle "Being a Selection of the Best Approved Recipes of the Most Flavored and Savory Dishes, from the Kitchen of Nawab Qasim Uli Khan, Buhadur Qâum Jung, from the Original Persian," gave colonial Europeans a way to enjoy royal feasts in their own homes. All the refinements of Persian cookery are served up in the pages of this facsimile edition. University of Iowa Press. 170 pp.Cloth 1992. Stock # UI007 $19.95.

Ladie Borlase's Receiptes Booke. Edited by David E. Schoonover. from The Iowa Szathmary Culinary Arts Series. Ladie Borlase's Receiptes Booke, an English manorial and culinary manuscript, has been in existence for over 330 years. This manuscript, bearing dates from 1665 to 1822, provides a unique compendium of culinary history that opens a window to the aristocratic, social, agricultural, horticultural, economic, and medicinal aspects of English country life. David Schoonover's informative introduction places the Borlase manuscript in its historical context with special attention to the economic and social changes of the 16th and 17th centuries. University of Iowa Press. Š 1998 180 pages, 3 photos, 4 drawings 6" x 9 " Cloth Stock # UI003 $32.95

Lafcadio Hearn's Creole Cook Book. A Literary and Culinary Adventure. This edition of La Cuisine Creole is a reproduction of the original 1885 edition by photo offset precess, including the original cloth cover. Lafcadio Hearn loved food. He saw it not only as a means of survival, but as a precursor to "domestic contentment" and happiness. this is a delightful as well as insightful journey into the distinctive culinary tastes of the New Orleans Creole culture of the 1870s and 80s. It is spiced with the author's drawings. Pelican Publishing Co., xi + 268 pages. 1990 Second Printing, Hardcover. Stock # PE001 $19.95.

Livingston and the Tomato. By A. W. Livingston with a Foreword and Appendix by Andrew F. Smith. A. W. Livingston (1821 - 98) was a Reynoldsburg, Ohio, tomato seedsman who was the best known developer of tomato varieties in the US in the 19th century. First published in 1893, this book contains both descriptions and drawings of the tomato varieties he developed. In addition, the book features over 60 tomato recipes, including ones for slicing, frying, escalloping, baking, and broiling tomatoes. Anddrew F. Smith is the author of The Tomato in America: Early History, Culture and Cookery, and Pure Ketchup: The History of America's National Condiment. Ohio State University Press. 226 pages 5,1/2 x 8,1/2 8 color plates Paper Stock # OS002 $18.95

Mrs. Hill's Southern Practical Cookery and Receipt Book. By Annabella P. Hill. Commentary by Damon L. Fowler. This 1867 encyclopedic treasury of recipes, cooking advice, and household hints brims with insights into the culinary heritage of the South in general and Georgia in particular. University of South Carolina Press. 480 pp. (1867/1995)Cloth. Stock # US001 $24.95

Mrs. Hill's New Cook Book. By Annabella P. Hill. Facsimile reproduction of the 1872 edition originally published by Carleton, Publisher, New York. Applewood Books. 2002. Paper. 427 pages. ISBN: 1-55709-559-0. Stock # AB019 $14.95

Miss Leslie's Directions for Cookery. By Eliza Leslie. Introduction by Jan Longone. This is an unabridged facsimile reprint of Miss Leslie's 1851 classic, one of the most influential cookbooks of the 19th-Century. Directions for Cookery passed through 60 editions from its first appearance in 1837 until 1870, a dozen years after the author's death. The writing and instructions are clear and elegant; the author's comments on the nuances of good cooking, on the importance of quality ingredients, on honesty in the kitchen -- all combine to make this work an American classic. Dover Publications, Inc. xv + 528 pages. Š 1999. Paper. Stock # DP007 $14.95.

A New System of Domestic Cookery by A Lady. By Maria eliza Rundell. Edited with Introduction and Glossary by R. A. Bowler. The main part of this book is a modern reprint of the 1806 edition. This is not a facsimile but a completely reset of the type -- "without substantive changes" -- of Rundell's first edition. Old Fort Niagara Association. 320 pages. Š 1998. Hardcover. Stock # FN001 $14.95.

A Plain Cookery Book For The Working Classes. Charles Elme Francatelli, Late Maitre d'Hotel and chief cook to Her Gracious Majesty Queen Victoria. Contains over 240 recipes, including "Baked Bullocks Hearts", "Sheep Pluck" "Cow Meal Broth" and "Rice Gruel." Originally published in 1861. 1999 Facsimile reprint. Paper 105 pages. Stock # PP001 $10.00

P.E.O. Cook Book. Souvenir Edition. Edited by David E. Schoonover. This book will appeal to food historians. In 1908 members of Chapter 'M' of the P.E.O. in Knoxville, Iowa, compiled this book complete with 575 of the organization's best recipes. This facsimile edition provides a look at Midwestern culinary traditions and quaint historical curiosities. University of Iowa Press. 232 pp (1908/1992) 24 photos, Paper Stock # UI001 $14.95.

Receipts of Pastry and Cookery For the Use of His Scholars. By Edward Kidder. Ed. by David E. Schoonover. Edward Kidder (1665?-1739), a renowned pastry chef in 18th-C London, was also a very successful teacher of the culinary arts. Kidder's scholars were able to record his recipes in small leather-bound notebooks. This facsimile edition reproduces one such notebook, written in a flowing and confident hand, as well as a typeset transcription of the manuscript, a historical and culinary introduction, updated menu, and recipes for today's chefs. Also includes a glossary. University of Iowa Press. 192 pp. Š1993. Cloth. UI005 $22.95

Roberts' Guide for Butlers & Other Household Staff. by Robert Roberts. This book was offered in 1827 in order that servants be given a handbook by which they might more efficiently perform their duties. Applewood Books. 180 Pages Š1993 Paper AB005 $9.95 .

Secrets of New England Cooking by Ella Shannon Bowles and Dorothy S. Towle. Illustrated by Wenderoth Saunders. Dover Publications, Inc., NY. this 2000 facsimile edition is an unabridged reprint of the 1947 edition published by M. Barrows & Co. A collection of time-honored "receipts," collected by two avid New Hampshire cooks. Over 650 recipes. Paper. 327 pages. Stock # DP012 $8.95

The Settlement Cook Book: The way to a man's heart. Originally published by The Milwaukee Settlement House in an edition of 1500. This edition is reproduced from the 1903 edition. Features authentic American recipes, European cooking, and Jewish favorites. Applewood Books. 228 Pages (1903/1996) Hardcover Stock # AB003 $14.95 .

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. By Eliza Leslie. An 1828 cookbook featuring recipes for delicious deserts–written so that a modern cook may follow them. Applewood Books. 88 Pages Paper Stock # AB008 $7.95 .

Six Hundred Receipts, Worth Their Weight in Gold. John E. Potter and Co. Philadelphia. 1867. 266 pages.4,1/4 x 6, 3/4, Paper (Recipes for cooking, making preserves, perfumery, cordials, ice creams, inks, paints, cider, vinegar, etc.) Facsimile. Stock # CB003 $6.95

Soyer's Shilling Cookery Book for The People. Alexis Soyer. When he wrote this book, Alexis Soyer was the most famous chef of his time. Born in France in 1809, he left Paris in 1830 and was in service with the Duke of Cambridge. From 1837 to 1850 he was chef at the Reform Club. During the famine in Ireland in 1847, he took a portable kitchen to Dublin and fed thousands every day. In 1855 he wenty to the Crimea to endeavour to improve hospital food and introduce his field kitchen. Paper. 216 pages. Facsimile of the 1860 edition. 1999 facsimile edition. Stock # PP005 $13.00

"Sweet Home" Cook Book - Practical Cookery Book of To-Day. by Mrs. Jane Warren. Buffalo, NY. 1888. 237 pages. This facsimile appears to be a composit of three seperate cookbooks, or parts of cookbooks to promote the products of the J.D. Larkin Soap Company. Well worth having at this price. 4,1/4 x 6,3/4 Paper Stock # CB002 $6.95

The First Texas Cookbook, with forewords by David Wade & Mary Faulk Koock. A handsome reprint of the 1883 original published by the ladies of the First Presbyterian Church of Houston. 212 pages, 6 X 9, more than 800 recipes, index.Paper Stock # SB001 $21.95 See recipe for Fried Sweet Potatoes.

Treasury of Hidden Secrets. A 17th-Century Housewives' Handbook of Cookery and Medicine. Attributed to John Partridge, reprinted from the 1653 edition. A rare and important book for readers in the history of herbal and complementary healthcare, and household cooking in 15th and 16th century England. Rhwymbooks, Cambridge, MA. ISBN: 1-889298-04-2. Handcrafted paper. edition. xxii + 84 pages. Stock # 000523 $19.95 (To read more about this book go to Rhwymbooks web site.)

The Virginia Housewife By Mary Randolph. A facsimile of the first edition, 1824, along with additional material from the editions of 1825 and 1828, thus presenting a complete text. with Historical Notes and Commentaries by Karen Hess. University of South Carolina Press. Š 1984. 370 pages. Cloth w dj. Stock # US002 $24.95

The Virginia Housewife or Methodical Cook. by Mary Randolph. Introduction by Jan Longone. A facsimile of an authentic early American cookbook. Originally published in 1824, offers directions for making rabbit soup, beef steak pie, fried calf's feet, shoulder of mutton with celery sauce, leg of pork with pease pudding, pickled oysters, tansey pudding, and other culinary treats. Dover Publications. 192 Pages, Paper. DP005 $5.95 See instructions on how To Roast a Pig.

What Mrs. Fisher Knows About Old Southern Cooking. By Abby Fisher with an introduction by Karen Hess. Mrs. Fisher, a former slave from Mobile, Alabama, began cooking for San Francisco society in the late 1870s. This is the oldest known African-American cookbook published in America. This collection of 160 authentic old Southern recipes was originally published in San Francisco in 1881. Applewood Books. 80 pp. Š1995. Paper Stock # AB001 $8.95. See her recipe for Sweet Potato Pie. Read about this book in the Detroit News.

Why Not Eat Insects? By Vincent M. Holt with an introduction by Laurence Mound. 1994 facsimile edition of the orginal 1885 edition. This edition was published for the British Museum (Natural History). Pryor Publications, England 104 pages. 13cm x 10.5cm Code # PP002 Paper $8.00

Y^eGentlewoman's Housewifery. By Margaret Huntington Hooker. The recipes in this book were gathered from all of the New England states and are based upon the menus from the colonial era. This book was first published in 1896. There are over 150 sketches by the author in this unusual cookbook Americana Review. 228 pages. Paper. Stock # AR001 $9.95 See recipe for Cocoa-nut Drops.

The Cincinnati Cookbook. The Iowa Szathmary Culinary Arts Series. Edited by David E. Schoonover. University of Iowa Press. Iowa City. ISBN: 0-87745-460-4. Hardcover. 276 pages. Illustrated. Facsimile of the original edition published in 1908 by the F. C. H. Manns, Co., Cincinnati, Ohio. Stock # 000557 $15.00

Farmer, Fannie Merritt. The Original Boston Cooking-School Cook Book 1896. 100th Anniversary Edition. A facsimile of the first edition. Hugh Lauter Levin Associates, Inc. 1996. ISBN: 0-8836363-196-2. Hardcover. 567 pages. plus 18 pages of ads. Mint condition with dj. Stock $ 000937. $15.00

Kidder, Edward. Receipts of Pastry & Cookery For the Use of His Scholars. Edited by David E. Schoonover. University of Iowa Press. Iowa City. Hardcover. 179 pages. ISBN: 0-87745-410-8. Excellent condition w dj. Stock # 000573. $12.00

Meriton, George. The Praise of Yorkshire Ale. (1684-5) A facsimile reprint of the edition of 1685. Paper. 130 pages. 1975. Ken Spelman Booksellers, York, UK. Very good condition. Stock # 000762. $8.00

Facsimiles are a bargain!! Now you can own an exact replica of authentic American and British classic cookbooks. They are better than the original because they are printed on acid-free paper, contain scholarly introductions, glossaries and indexes. Originals of some of these books are so prohibitively expensive only museums can own them.

Madeleine Kamman had the following to say about facsimiles in her new book The New Making of a Cook: The Art, Techniques, and Science of Good Cooking:

We are offering our customers plain-paper copies of rare foodbooks that are not available either as facsimiles or reprints. If there is interest in this service we will expand the number and variety of titles. Unless otherwise noted, the book is copied two-pages to a sheet of acid free paper and comes collated and unbound. Each copy is $20.00 unless otherwise noted.