18 books like Food for the family

What to read after Food for the family — books similar to it, matched on shared themes.

Boston Cooking-School cook book Fannie Merritt Farmer · 1896 · ★ 5.0 · 807p · ≈ 26h · Demanding Basic American cookbook, specializing in New England recipes. Shares American Cookery, American Cooking, Cookery, Cooking

Gourmet's guide to New Orleans Natalie Vivian Scott · 1933 · 116p · ≈ 3h · Moderate Shares American Cookery, American Cooking, Cookery, Cooking with this book.

The Presidential cook book Hugo Ziemann · 1800 · 440p · ≈ 14h · Challenging Shares American Cookery, American Cooking, Cookery, Cooking with this book.

The American woman's cook book Delineator Home Institute. · 1938 · 818p · ≈ 27h · Challenging Shares American Cookery, American Cooking, Cookery, Cooking with this book.

Betty Crocker's Picture Cook Book Betty Crocker · 1950 · ★ 4.2 · 456p · ≈ 15h · Moderate It's the book that started it all, the well-loved edition that first bought Betty Crocker cookbooks into American homes and hearts. Published in 1950, this ground-breaking title made cooking easy, it made cooking appealing, and best of all, it made cooking fun. Packed full of practical tips, useful hints, and lavish color photography, this was the book that shaped cooking for generations, the… Shares American Cookery, American Cooking, Cookery, Cooking

Housekeeping in old Virginia Marion Cabell Tyree · 1877 · 528p · ≈ 17h · Challenging Shares American Cookery, American Cooking, Cookery, Cooking with this book.

The James Beard cookbook James Beard · 1959 · 544p · ≈ 18h · Moderate The edition is a hard back cover that is blue with white and black lettering that refers to being edited with illustrations by E.P. Dutton in 1970. Shares American Cookery, American Cooking, Cookery, Cooking

Twenty lessons in domestic science Marian Cole Fisher · 1916 · 108p · ≈ 3h · Moderate Shares American Cookery, American Cooking, Food, Cookery with this book.

Food and feeding Sir Henry Thompson · 1879 · ★ 4.0 · 657p · ≈ 21h · Demanding Shares American Cookery, American Cooking, Food, Cookery with this book.

Food fundamentals Margaret McWilliams · 1966 · 576p · ≈ 19h · Moderate Shares Food, Cookery, Cooking with this book.

A Little Cook-Book for a Little Girl Caroline French Benton · 1905 · 98p · ≈ 3h · Moderate Shares American Cooking, Cookery, Cooking with this book.

The Virginia house-wife Mary Randolph · 1824 · 180p · ≈ 6h · Challenging Shares American Cookery, American Cooking, Cookery, Cooking with this book.

Good Things to Eat as Suggested by Rufus Rufus Estes · 1911 · 151p · ≈ 5h · Moderate An illustrated collection of nearly 600 recipes offering instructions for preparing such standard fare as fried chicken, beef roast, and glazed carrots and more specifically, among them Creole-style chicken gumbo, chestnut stuffing with truffles, cherry dumplings, and Southern-style waffles. Shares American Cookery, American Cooking, Cooking

A new system of domestic cookery Maria Eliza Ketelby Rundell · 1800 · 316p · ≈ 10h · Challenging Shares American Cookery, American Cooking, Cookery, Cooking with this book.

New York Times Cook Book Craig Claiborne · 1961 · ★ 2.7 · 717p · ≈ 23h · Challenging This is a classic cookbook for the home gourmet cook, by Craig Claiborne and the New York Times. Terrific recipes! Shares American Cookery, American Cooking, Cookery, Cooking

Hering's dictionary of classical and modern cookery Richard Hering · 1958 · 852p · ≈ 28h · Challenging Shares Food, Cookery, Cooking with this book.

Let's cook it right. Adelle Davis · 1947 · 597p · ≈ 19h · Moderate Adelle Davis, described on the back cover as “America’s most noted nutritionist,” was a controversial author of the last century whose books on health, diet and nutrition sold millions of copies. With *Let’s Cook It Right*, first published in 1947 and updated in 1972, Davis hoped to show “America’s housewives” how to achieve healthful, tasty, nutritious meals made mostly with whole, unrefined… Shares American Cookery, American Cooking, Food, Cookery

Theory & practice of good cooking James Beard · 1977 · ★ 4.3 · 465p · ≈ 15h · Moderate Abstract: The fundamental principles of cooking are presented for beginners and expert cooks alike. Each chapter is built around a method of preparation rather than a category of foods, and begins with a detailed description of several techniques, spiced with anecdotes, cooking tips, preparation methods, and equipment descriptions. Thus, the chapter on "Boiling" discusses simmering and reducing,… Shares Cookery, Cooking

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