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33 products
  • The Five Roses Flour coupons page is complete A Guide to Good Cooking is the 21st edition of a Canadian cookbook classic, c. 1930s, Lake of the Woods Milling Company; Centennial 21th edition (1967) ISBN-13: ‎978-1552854587
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  • James Beard’s Menus for Entertaining is a thorough guide that combines Beard’s menus with his expertise in hosting any event from an intimate dinner party to a much larger gathering. The indispensable tips and advice make anything from a lavish champagne breakfast Delacorte Press; (Jan. 1, 1965)‎ ISBN-13: 978-1126025399
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  • The Swiss Cookbook include such necessities as complete directions for 'au bleu' fish cookery, for making superb dumplings or Swiss pasts, for plain or fancy Fondue in all its variations, and roasting veal in the Swiss manner. The book's 250 recipes, gathered over many years from peasants, Atheneum; 1st edition, 1967
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  • Foods of the World: Chinese Cooking is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context
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  • Foods of the World: Cooking of Spain and Portugal (Hardcover and Spiral-Bound Booklet) by Peter S. Feibleman, Time Life 1969
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  • Foods of the World: The Cooking of India is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context of these recipes.
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  • Foods of the World: The Cooking of the Caribbean Islands (Hardcopy and Spiral-Bound) by Lindsay Wolf; Time Life 1970
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  • We created this book to be worked with and enjoyed by all your senses. Inside you will find 122 original tested recipes, an unusual glossary of vegetables and herbs, 40 photographs which catch the beauty and mystery of the individual natural ingredients Collier MacMillan; 1st edition (1972) ISBN-13: 978-0020096702
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  • Gastronomic Cheers from the Volunteers by Victorian Order of Nurses Auxiliary, Ste. Anne de Bellevue, Quebec 1973
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  • Craig Claiborne's Favorites Illustrated with photographs. Optimum: 1975 Hardcover: 375 pages ISBN-13: 978-0812905847 Craig Claiborne's Favorites
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  • Northern Cookbook covers basic nutrition and meal planning, soups, appetizers, wild game, game birds, fish and sea mammals, eggs, cereals and beverages, flour mixtures, vegetables, salads, desserts, some recipes for indigenous foods, pointers from pioneers, hunting summary of calorie values Supply and Services Canada
    $69.95
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  • The Saturday Evening Post Small-Batch Canning and Freezing Cookbook is a recipe guide that helps you to make the most of fruits and vegetables during their season. It provides suggestions for preserving food through canning and freezing and making jelly and sauces Curtis Publishing; ISBN-13: ‎978-0893870201
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  • Janice Gill has demonstrated her bread-making techniques to thousands of home bakers, in person and on television. Canadian Bread Book offers her expertise in this comprehensive bread book written for Canadian cooks. Publishing details McGraw-Hill Ryerson; ISBN-13: 978-0070923799
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  • Jane Brody's Nutrition Book is a comprehensive nutrition guide. Do we need vitamin supplements? What foods are best for our children?how your body processes fats, carbs, protein, vitamins, minerals, etc. and derives benefits from them. examines other things we eat like sugar, coffee, alcohol, ISBN-13: ‎978-0393014297
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  • The Good Cook Preserving Time-Life Books 1978-1980 Richard Olney. Each volume was dedicated to a specific subject ISBN-13: ‎ 978-0809429042 shows how to smoke, pickle, dry, can, and freeze foods, recipes for juices, syrups, marmalades, jams, pastes, pickles, chutneys, relishes, and butters
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