Collection: Core Historical Literature of Agriculture / Subject: Cookery - Cornell University Library Digital Collections Search Results

Start Over Core Historical Literature of Agriculture Cookery

1. Selection and preparation of food: laboratory guide, Department of Household Science, the University of Illinois

Creator:: Bevier, Isabel, 1860-1942.
Collection:: Core Historical Literature of Agriculture
Publisher:: Whitcomb & Barrows,
Publication Place:: Boston :
Date:: 1907
Format:: Book

2. Food preparation: a textbook for colleges on the science of food processing

Creator:: Sweetman, Marion Deyoe, 1898-
Collection:: Core Historical Literature of Agriculture
Publisher:: Chapman & Hall, Limited,
Publication Place:: London,
Date:: 1932
Format:: Book

3. Experimental cookery: from the chemical and physical standpoint

Creator:: Lowe, Belle, b. 1886.
Collection:: Core Historical Literature of Agriculture
Publisher:: Chapman & Hall,
Publication Place:: London :
Date:: 1932
Format:: Book

4. Foods: their selection and preparation

Creator:: Stanley, Louise, 1883-1954.
Collection:: Core Historical Literature of Agriculture
Publisher:: Ginn and Company,
Publication Place:: New York :
Date:: 1935
Format:: Book

5. Introductory foods

Creator:: Hughes, Osee.
Collection:: Core Historical Literature of Agriculture
Publisher:: Macmillan.
Publication Place:: New York :
Date:: 1940
Format:: Book

6. Food chemistry and cookery

Creator:: Halliday, Evelyn Gertrude.
Collection:: Core Historical Literature of Agriculture
Publisher:: The University of Chicago Press,
Publication Place:: Chicago, Ill. :
Date:: 1943
Format:: Book