The Physiology of Taste, or Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin
Number of pages: 356
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
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by James Long, John Benson - Chapman and Hall
Instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, before turning their attention to the manufacturing traditional English cheeses.
by Catherine Owen - Cassell, Petter, Galpin and Co.
Although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few; but only when they are better than those in general use, or good things little known, or belong to the domain of a French chef.
by Shirley McNevich
Mom's collection Volume II contains the 250 best recipes from their cooking blog: cakes, cheesecakes, brownies and cupcakes, pies, icings, frostings, fudge and candies, breads, entrees, side dishes, puddings, cookies and cookie bars, beverages, etc.
by Maria Gentile - Italian Book Co.
This book represents the culinary contributions of the multitude of new immigrants flooding the shores of late 19th century America. In this case, the Italian cuisine is represented as not only healthy and economical but also savory and patriotic.