By Betsy Newman and Graeme Newman

Take a culinary adventure to "the land down under" with Good Food from Australia! From the famous Vegemite Sandwich to grilling on the "barbie," the authors provide a generous collection of over 150 genuine Australian favorites. Start off with Egg and Bacon Pie (what real Australian men eat!), then sample some hearty Pocket Steak Melbourne or Dandenong Rabbit Pie, with a side of Victoria Salad, and top it all off with a slice of Maisie's Chocolate Peppermint Cake. You can even learn to drink a "cuppa tea" and a beer like a real Aussie! Reflecting the great variety and range of Australian cooking, some of the sections included in this cookbook are: "The Australian Melting Pot," "Steaks, Chops, and Snags," "Casseroles and Curries, "Cookies and Slices," and of course, "Outback Cooking." From the exotic and outlandish--Kangaroo Tail Soup and Fried Tiger Snake- to tried and true favorites like Hamburger Hot Pot and Banana Tea Cake, give your cooking some real Australian flavor with these unique recipes, specially adapted for the American kitchen.

NY. Hippocrene Books. 1997. 273p.

By Owen Simmons

“A little knowledge is a dangerous thing”, writes Owen Simmons at the outset of The Book of Bread (1903), a work he hopes will definitively establish “the link between the bakery and the laboratory” and speak to “the needs of the baker and of the miller”. And the text, at times, does indeed read like a lab manual for commercial bakeries: Simmons was a breadmaker’s breadmaker, co-founder of the National School of Bakery in London and frequent contributor to The British Baker. The book contains equations for the conversion of starch into alcohol (by way of maltose, dextrin, and glucose), chemical explanations for why viscoelasticity is “injurious to the proper manufacture of several kinds of biscuits”, and intricate discussions of nitrogenic proteids, which, once transformed into peptones, “nourish the yeast by percolating its cellulose”.

In addition to its scientific learning, the preface notes two unique aspects that set The Book of Bread apart from competitors: a tabulated appendix, featuring the results of more than 360 baking experiments, and its “most expensive illustrations”, which will force readers “to admit that never before have they seen such a complete collection of prize loaves illustrated in such an excellent manner”.

London: Maclaren and Sons, 1903. 309p.

By A. G. Payne

A Manual of Cheap and Wholesome Diet.. “The aims of the London Vegetarian Society are to advocate the total disuse of the flesh of animals (fish, flesh, and fowl) as food, and to promote a more extensive use of pulse, grains, fruits, nuts, and other products of the vegetable kingdom, thus propagating a principle tending essentially to true civilisation, to universal humaneness, and to the increase of happiness generally.”

London, Paris and Melbourne (1891) 222 pages.

By W. Carew Hazlitt.

“the English artisan, if he could get a rump-steak or a leg of mutton once a week, was content to starve on the other six days.” One might sum up this book’s essential thesis as “animals don’t cook, humans do.” A wonderful history of cooking.

(London 1902) 150 pages.

By Lydia Maria Gurney.

A collection of old time recipes, some nearly one hundred years old and never published before. Originally published in Suburban Life. New York (1914) 94 pages.

By Marion Harland.

A practical and exhaustive manual of cookery and housekeeping, containing thousands of carefully proved recipes — prepared for the housewife, not for the chef — and many chapters on the care and management of the home — the final expression of her life’s experience. (1903) 948 pages.

By Martha McCulloch-Williams.

Deckrations by Russel Crofoot. “Let me cook the dinners of a nation, and I shall not care who makes its laws. Women if they did but know it, might well paraphrase a famous saying. Proper dinners mean so much — good blood, good health, good judgment, good conduct.”

New York. (1913) 144 pages.

Containing Receipts and Cookery and Directions for Carving. Also the Art of Composing the most simple and most highly finished broths, gravies, soups, sauces, store sauces, and flavouring essences, pastry, preserves, puddings, pickles, &c. With A Complete System of Cookery for Catholic Families. The quantity of each article is accurately stated by weight and measure, being the result of actual experiments instituted in the kitchen of William Kitchiner, M.D. Adapted to the American Public by a Medical Gentleman. (1830) 572 pages.

The Worcester Domestic Science Schools - One Year’s Course. A comprehensive Guide to cooking of all types, organizing the kitchen, sample menus, cooking utilities and much more. Worcester Domestic Science School, Worcester, Massachusetts, USA. (1914) 275 pages total in three parts. Part 1: Fundamental principles, sterilizing, breads, poultry and fish, methods of cooking, Part 2: Soups and vegetables, meats, pastry, leftovers and much more. Part 3: Desserts, invalid cookery, menus, and household hints.

Spanish and Minorcan Recipes: From Historic Old St. Augustine, Florida. And a Thumbnail history of North Aviles Street by Katherine Swan Lawson. (No Date) 32 pages.

The Better Way on Baking Day. Practical recipes provided for easy, economical, yet dainty backing. “Every recipe has been thoroughly tested and the illustrations are from photographs of products actually made with McAlpin’s Self-Raising flour. (1948) 51 pages.

Each page carefully written in flowing long-hand. (1893) 122 pages.

By Ella Wells, Bessie Burton and Edwin Salls.

A Compendium of Useful Information Pertaining to every Branch of Domestic Economy. A Manual for every Household, also a book of knowledge and Guide to Rapid Wealth (1890) 446 pages.

A Guide and Counselor for the Household, by the Home Companion Company, New York. Subjects covered are Wise Advice on Matrimony; Tips on Kitchen, Dining and Entertaining; Medical advice; Care of Babies; Toilet hints; Paternal duties; Matrimonial pitfalls; Special advice for husbands; The Art of Buying; Legal hints; Furnishing and care of the household. (1911) 125 pages.

by Helen Cramp Ph.B.,

Economical recipes designed to meet the needs of the modern housekeeper. Including chapters on entertaining, paper-bag cookery, casserole cookery , fireless cookery, chafing-dish cookery, and meat substitutes. With supplementary chapters on food economy and war-time recipes. Prepared in co-operation with the United States food administration. University of Chicago .

“This volume is dedicated to the busy American housewife, in the hope that its use will lighten her toil and prove to be a trusted helper in the numerous duties which she so nobly undertakes. We believe that the pages of this book… will be welcomed as a great boon by many thousands of women, whether they do the work themselves or merely supervise it.” This volume continues with advice on how to keep a healthy household and professional advice on particular illnesses, especially tuberculosis.

Historic Paxton, her days and her ways, 1722-1913 : family recipes contributed by the Woman's Aid Society of Paxton Church. Helen Bruce Wallace, ed. Paxton Presbyterian church, Dauphin County, Pa. Woman's Aid Society.

“The Radiation Cookery Book was first published in 1927 as a companion for the Regulo New World gas cookers. A series of editions were printed and the book was revised and enlarged in 1929, 1930,1934 and 1938. By the time the 45th edition was printed in 1954 well over two million copies had been sold. In April 1955 we published the first edition of the De-luxe Radiation Cookery Book; a complete revision of the previous book with the addition of entirely new sections on food values, beverages, carving, wines, etc. This book is an abridged version of our De-luxe book but it still contains a wide selection of attractive recipes which have been carefully tested under home cooking conditions by the staff of our Radiation Cookery Advice Department….”

From William Say, the family butcher. Everything you want to know about cooking, carving and dismembering an animal. The Australian way.

By Mrs. Sara T. Paul.

A practical guide for housekeepers in the preparation of every day meals.Contains more than one thousand domestic recipes, mostly tested by personal experience.There are many suggestions for meals, lists of meats and vegetables in season.

Published in Philadelphia in 1905.