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Displaying results 1–25
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A guide to modern cookery
A. Escoffier
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La cuisine creole : a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine
Lafcadio Hearn
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The Strange Case of Dr. Jekyll and Mr. Hyde
Robert Louis Stevenson
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Culinary Herbs: Their Cultivation Harvesting Curing and Uses
M. G. Kains
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The Count of Monte Cristo
Alexandre Dumas and Auguste Maquet
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Food and Flavor: A Gastronomic Guide to Health and Good Living
Henry T. Finck
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The Island of Appledore
Cornelia Meigs
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Symposium
Plato
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A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
Friedrich Christian Accum
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The art of decorating dry goods windows and interiors : A complete manual of window trimming, designed as an educator in all the details of the art, according to the best accepted methods, and treating fully every important subject
L. Frank Baum
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Love Conquers All
Robert Benchley
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The treatises of Benvenuto Cellini on goldsmithing and sculpture
Benvenuto Cellini
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Foods and Culinary Utensils of the Ancients
Charles Martyn
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The Works of Samuel Johnson, LL.D. in Nine Volumes, Volume 05
Samuel Johnson
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The Exploits of Elaine
Arthur B. Reeve
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A Matter of Magnitude
Al Sevcik
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The New Abelard: A Romance, Volume 2 (of 3)
Robert Williams Buchanan
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British Policy in the Illinois Country, 1763-1768
Clarence Edwin Carter
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John Sobieski: Lothian prize essay for 1881
Edward H. R. Tatham
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When the World Shook
H. Rider Haggard
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The School for Scandal
Richard Brinsley Sheridan
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Etiquette
Emily Post
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A Course In Wood Turning
Archie Seldon Milton and Otto K. Wohlers
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The Little Clown
Thomas Cobb
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Lucrezia Floriani (French)
George Sand
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Displaying results 1–25
