Books in Category: Cooking & Drinking (sorted alphabetically by author)
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New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Maria Eliza Ketelby Rundell
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Home-made cider vinegar
Walter G. Sackett
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Camp fires and camp cooking : or, Culinary hints for the soldier: including receipt for making bread in the "portable field oven" furnished by the Subsistence Department
James M. Sanderson
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The Curry Cook's Assistant
Daniel Santiagoe
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Butchers', Packers' and Sausage Makers' Red Book (German)
George Jacob Sayer
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Neuestes Süddeutsches Kochbuch für alle Stände
(German)
Viktorine Schiller
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The cult of the chafing dish
Frank Schloesser
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The greedy book : A gastronomical anthology
Frank Schloesser
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Canoe and Camp Cookery
Seneca
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Paper-bag Cookery
Countess Vera Serkoff
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You're really cooking when you're cooking with Seven-Up!
Seven-Up Company
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The Golden Rule Cook Book: Six hundred recipes for meatless dishes
M. R. L. Sharpe
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Favorite Dishes : a Columbian Autograph Souvenir Cookery Book
Carrie V. Shuman
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Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea
Shute & Merchant
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The curiosities of food : or, The dainties and delicacies of different nations obtained from the animal kingdom
P. L. Simmonds
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Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
P. L. Simmonds
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American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables
Amelia Simmons
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Mushroom and Toadstools
Worthington George Smith
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I Go A-Marketing
Henrietta Sowle
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The Modern Housewife or, Ménagère
Alexis Soyer
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Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.
Alexis Soyer
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The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery
Alexis Soyer
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The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Alexis Soyer
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The Flowing Bowl
Edward Spencer
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Cakes & Ale
Edward Spencer