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Household Searchlight Recipe Book. The Household Searchlight Recipe Book was one of the most-published cookbooks in the United States. It was in print almost continuously from 1931 until 1954 and sold more than 1 million copies. It was published by Capper Publications of Topeka, Kansas, and reprinted five times between 1977 and 1991 by Stauffer ...
Dewey Decimal. 641.5 22. LC Class. TX714 .C7515 2005. The Betty Crocker Cookbook is a cookbook written by staff at General Mills, the holders of the Betty Crocker trademark. The persona of Betty Crocker was invented by the Washburn-Crosby Company (which would later become General Mills) as a feminine "face" for the company's public relations. [1]
ISBN. 978-0671220877. The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901. The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families.
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
Cookbook. A cookbook or cookery book[1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by ...
The French Chef Cookbook, Simca's Cuisine. Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier 's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Company's Coming is a popular line of cookbooks that has sold over 30 million copies since 1981. The series is produced by Company's Coming Publishing Limited based in British Columbia, and distributed from Edmonton, Alberta. The series was written by Jean Paré. Founded in 1981, the Company's Coming series comprises over 200 cookbooks, each on ...
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