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 Maria Willett Howard

A new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers. Prepared and revised by Maria Willett Howard, one of the most experienced and successful teachers of cooking in the country, offering the latest fruits of practical and scientific knowledge of the art.

Walter M. Lowney co. 486 Hanover street, Boston. Published in 1908

Any Samuel Pegge

Roll of Ancient English Cookery. Compiled about A.D. 1390 by the Master Cooks of King Richard II. Presented afterwards to Queen Elizabeth, by Edward Lord Stafford. And now it is the Publication of Gustavus Brander, Esq. Illustrated with notes, copious index and glossary. A Manuscript of the Editor, of the same age and subject, with other congruous matters, are subjoined.

Printed in London by N. Nichols, Printer to the Society of Antiquaries, 1775.