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Milam, Ava B. and Ruth McNary Smith. 1913May. Camp Cookery. Oregon Agricultural College. Extension Division. College Bulletin No. 76. Extension Series 3.-No. 1 Issued Monthly.

What is the relationship of weight and volume of selected foods?

http://food.oregonstate.edu/recipes/mom.html

Mom's Recipes is a collection of my Mom passed away October 1999. It is primary a way to store them for other siblings and grandchildren and great-grandchildren to have "Grandmother's" food available.

http://food.oregonstate.edu/recipes/osu.html

Oregon State University Recipes

http://food.oregonstate.edu/recipes/osu.html

Oyster Recipes collected for an Oregon State University project

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http://www.bettycrocker.com/

Betty Crocker has recipes, cooking, baking, entertaining and other information.

http://www.cookingforrookies.com/

Cooking Site Everything you always wanted to know about cooking but never dared to ask. Site provides information on cooking tips including home cooking, healthy cooking, chinese cooking, italian cooking, french cooking, cooking equipments etc

http://www.williams-sonoma.com/recipe/index.cfm?cm%5Ftype=gnav

Williams-Sonoma has a variety of recipes.

Appert, Nicholas. The Art of Preserving. Reprint by the Mallinckrodt Collection of Food Classics.

Bitting, Katherine. 1981. Gastronomic Bibliography. Reprint by Holland Press, London.

Bryan, Lettice. 1991. The Kentucky Housewife. Reprint by the University of South Carolina Press, Columbia.

Chadwick, J. 1984. Home Cookery. Reprint by Oxmoor House, Birmingham, ALA.

Child, Lydia Maria [Allice M. Geffen, ed.]. 1972. The American Frugal Housewife. Reprint by Harper & Row, New York.

Confederate Receipt Book; A Compilation of over One Hundred Receipts, Adapted to the Times. Reprint by the University of Georgia Press, Athens, 1960.

Cummings, Richard Osborn. 1940. The American and His Food: A History of Food Habits in the United States. Chicago: University of Chicago Press.

Emsley, J. 2000November 17. A Feast Without Recipes. Science 290: 1305.

Food Review of "Kiple, K.F. and K. C. Ornelas. 2000, The Cambridge World History of Food Cambridge University Press, New York. 2-volume set 2207. $150. ISBN0-521-4021606".

Following is a portion of the excerpt This compendium will tell you everything you ever wanted to know about food, plus quite a few things that might well put you off it. The Cambridge World History of Food justifies itself as the food book of the millennium. The two volumes include commentary on almost everything that humans have ever eaten, including some items that many of us no longer find palatable (such as snakes, dogs, and even, insects.).

Farmer, Fannie Merritt. 1986. Boston Cooking-school Cook Book. Reprint by Weathervane Books, New York.

Fletcher, Stevenson Whitcomb. 1917. The Strawberry in North America: History, Origin, Botany, and Breeding. New York: Macmillan.

Foust, Clifford M. 1992. Rhubarb, the Wonderous Drug. Princeton, N.J.: Princeton University Press.

Furnas, C.C. and S.M. Furnas. 1941. The Story of Man and his Food. New York: New Home Library.

Fussell, Betty. 1992. The Story of Corn. New York: Knopf.

Furnas, C.C. and S.M. Furnas. 1941. The Story of Man and his Food. New York: New Home Library.

Gannett, Lewis. 1949. Cream Hill: Discoveries of a Weekend Countryman. New York: Viking.

Gowan, Judy and Hugh Gowan. Blue and Grey Cookery: Authentic Recipes from the Civil War Years. Reprint by Daisy Publications, New Market, Md., N.d.

Hale, William Harlan. 1968. The Horizon Cookbook and Illustrated history of Eating and Drinking Through the Ages. 2 vols. New York: American Heritage.

Haskell, Mrs. E.F. 1992. Civil War Cooking: The Housekeeper's Encyclopedia. Reprint by R.L. Shep, Mendocino, Calif.

Hawcock, Emory.

Cover Contents, Chapter I: Chinese foods, Utensils, Chinaware, Meats, vegetables, flavoring ingredients, purchasing and preparation, purchasing and preparation, continued, eggs, chicken and almonds for garnish, stock and sub gam, beverages, Chapter II. Soups and Semi-liquid Dishes: Yecta Mein, War Mein, sub gam bouillon, Chapter II. FISH AND EGG: Ten Sune Gune (Sweet and Sour Fish), Yew (Chinese Fish Cakes), Egg Foo Yong, Food Tay Dan (Chinese Ham and Eggs, Chapter IV. Chop Sueys: Plan Chop Suey, Chicken Chop Suey, American Style Chop Suey, Chop Suey from Canned Vegetables, Vegetable Chop Suey, Shrimp or Fish Chop Suey, Chapter V. CHOW MEINS: Plain Chow Mein, Chicken or Turkey Chow Mein, Extra Fine Chow Mein, Chapter VI: SALADS: Chinese Vegetable Salad, Mandarin Salad, Madam Butterfly Salad, Water Chestnut Salad, Chapter VII. ENTREES: Chow Lon Fon (Fried Rice), Lob York Fon (Pork Fried Rice), Boo Loo Gai (Pineapple Chicken), Chapter VIII: DESSERTS: Lychee Nuts, Preserves, Lai Yut [Moon Tarts], Gum Loo (Almond Cakes), Canton Parfait, Chapter IX. MERCHANDISING IDEAS: Chinese Bridge or Tea Lunches, Menus for Chinese Dinner or Supper Parties

Hazlitt, W.C. 1902. Old Cookery Books and Ancient Cuisine. London: Elliot Stock.

Hess, John and Karen Hessl. 1977. The Taste of America. New York: Grossman,.

Hess, Karen. 1992. The Carolina Rice Kitchen: The African Connection. Columbia: University of South Carolina Press.

Hess, Karen, ed. 1981. Martha Washington's Booke of Cookery. New York: Columbia University Press.

Hobhouse, Henry. 1986. Seeds of Change: Five Plants that Transformed Mankind.. New York: Harper & Row.

Hooker, Richard J. 1978. The Book of Chowder. Boston: Harvard Common Press.

Hooker, Richard J., ed. 1984. A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770. Columbia: University of South Carolina Press.

Hooker, A. 1981. A History Food and Drink in America. Indianapolis & New York: bobbs-Merrill.

The Housekeeper's Book Reprint by the New Hampshire Publishing Co., Somersworth.

Jones, Evan. 1981. American Food: The Gastronomic Story. 2d ed. New York: Vintage Books.

Kahn, E.J. 1985. The Staffs of Life Boston: Little, Brown.

Kreidberg, Marjorie. 1975. Food on the Frontier: Minnesota Cooking from 1850 to 1900 with Selected Recipes. Saint Paul: Minnesota Historical Society Press.

Lee, N.K.M. 1972. The Cook's Own Book. Reprint by Arno Press, New York Times Books.

Leslie, Eliza. 1973. Directions for Cookery. reprint by Arno Press, New York Times Books.

Lowenstein, Eleanor. 1972. Bibliography of American Cookery Books, 1742-1860. New York: Antiquarian Society.

Maasdam, Sharon. 2001, April 24. Food Tip. About Our Recipes. Understanding how numbers add up for nutrition, cooking. The Oregonian. FOODday. FD4.

Mariani, John F. 1983. The Dictionary of American Food and Drink. New York: TRicknor and Fields.

McDougall, Francis Harriet. 1972. The Housekeeper's Book. Reprint by the New Hampshire Publishing Co., Somersworth.

Mintz, Sidney W. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking.

Multhauf, Robert P. 1978. Neptune's Gift: A History of Common Salt. Baltimore: Johns Hopkins University Press.

Randolph, Mary. 1984. The Virginia House-wife. Facsimile edition with historical notes and commentaries by karen Hess. Reprint by the University of South Carolina Press, Columbia.

Revel, Jean-Francois. 1982. Culture and Cuisine, A Journey Through the History of Food. Garden City, NY: Doubleday.

Ritchie, Carson I.A. 1981. Food in Civilization: How History Has Been Affected by Human Tastes. New York: Beaufort Books.

Root, Waverly, and Richard de Rochemont. 1981. Food: An Authoritative and Visual History and Dictionary of the Foods of the World. New York: Simon and Schuster.

Rudolph, G.A. 1968. Receipt Book and Household Manual. Bibliography series, no. 4. Manhattan: Kansas State University.

Rutledge, Sarah. 1979. The Carolina Housewife or House and Home. Facsimile edition with introduction and preliminary checklist of South Carolina cookbooks published before 1935 by Anna Wells Rutledge. Reprint by University of South Carolina Press, Columbia.

Salaman, Radcliff. 1986. The History and Social Influence of the Potato. Rev. ed. with a new introdution by J.G. Hawkes. Cambridge: Cambride University Press.

Simmons, Amelia. 1965. American Cookery. Reprint by William Erdmans, Grand Rapids, Mich.

Smith, R.E.F., and David Christian. 1984. Bread & Salt, A Social and Economic History of Food and Drink in Russia. Cambridge: Cambride University Press.

Sokolov, Raymond. 1993. Why We Eat What We Eat: How Columbus Changed the Way the World Eats. New York: Simon & Schuster.

Tannahill, Reay. 1988. Food in History Rev. Ed. New York: Crown.

Thornton, Phineas. 1984. The Southern Gardener and Receipt Book. Reprint by Oxmoor House, Birmingham, Ala.

Tousaint-Samat, Maguelonne. 1992.[Anthea Bell, trans.) History of Food. Cambridge, Mass.: Blackwell.

Ude, Louis Eustache. 1978. The French Cook. Reprint by Arco, New York.

Weaver, William Woys. ed. 1983. Sauerkraut Yankees: Pennsylvania German Food and Foodways. Philadelphia: University of Pennsylvania Press. Translation of Gustav Signismund Peters, Die geschickte hausfrau.

Weaver, ed. 1982. A Quaker Woman's Cookbook; The Domestic Cookery of Elizabeth Ellicott Lea. Reprint by University of Pennsylvania Press.

Webster, A.L. 1973. The Improived Housewife, or Book of Receipts. Reprint by Arno Press, New York Times Books.

Wilson, C. Anne. 1991. Food and Drink in Britain. Chicago: Chicago Academy Publishers.

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Updated: Wednesday, August 19, 2009.