This 1846 work is not an original cookbook, but rather an Americanized adaptation of an English work. James Sanderson, proprietor and chef of the Franklin House Hotel on Chestnut Street in Philadelphia, took the original English work and appended his own recipes and adaptations, creating a work that combined the best of American and European cooking of the time. Perhaps one of the first "international" cookbooks, this a classic work that deserves to be both read for its value to culinary history and cooked from for its delicious interpretations of classic recipes.

The Delmonico Cook Book is the work of Alessandro Fillipini, who was, for 25 years, chef at the iconic New York restaurant, Delmonico's. Opened in 1837, Delmonico's founded "fine dining" in America. Considered the height of luxury and providing the best of wine, food, and service, Delmonico's set the standard for restaurants in the United States. This book contains menus, information on purchasing and using seasonal ingredients, instructions on how to set and serve a table, as well as recipes for such dishes as Lobster Newburg (invented at Delmonico's), Chocolate Souffle, and Risotto a la...

First published in 1892, "The Flowiing Bowl" by "Only WIlliam" (a.k.a. A. William Schmidt) is a collection of classic cocktail recipes. "Only William" provides the amateur and professional mixologist with recipes for mixed drinks and punches, as well as advice and history on beers, wines and other non-alcoholic beverages. He includes some sample menus detailing beverage matches for each course.

Christine Herrick's 1902 work providedsvaluable information on how to find and maintain a home with very little in the way of disposable income. Noting that the proportion of income that must be dedicated to housing was rising, Herrick provided information on how to stretch a family's resources with advice on such matters as picking a location, furnishings, marketing, forming a circle of friends, amusements that cost nothing, what to do without. While concentrating particularly on creating a home in the New York City area, the advice contained within can be applied to homes in most urban...

Mrs. Wakefield's 1881 work is a deceptively simple work of staple recipes for the home cook. Containing such basic recipes as "Clear Macaroni Soup," "Roux for Thickening All Kinds of Soups, Sauces, Gravies, etc., " and "To Bake a Ham," the work goes on to more advanced recipes that build upon the more simple ones. Designed to utilize more common ingredients, this work allows the cook to create inexpensive, yet still elegant meals.

Purported to be the inventor of the recipe for Coronation Chicken (for the coronation of England's Queen Victoria in 1832), Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.

The recipes in this 1891 volume were compiled from the members of the Young Ladies Missionary Society of the Grace Methodist Episcopal Church of Chicago, Illinois.

Anne Buckland's 1893 work provides a cross-cultural history of food and cookery, as well as recipes from popular cookery books of the 18th and 19th centuries.

Charlotte Mason's 1787 cookbook is a comprehensive source of late eighteenth-century English recipes and contains some of the earliest recipes for sandwiches.