Chartwell Books, 1984. Hardcover. Very Good/very good. Unmarked. Foreword by Kenneth Lo. Beautifully illustrated. Covers Southern School (Cantonese, Chiu Chow), Northern School (Peking), Western School (Sichuan), and Eastern School (Shanghai). Map for schools. Glossary. Index. Cooking Techniques. 224p. Measures 7.5x9.25 inches.
Salmon Ltd, nd. Booklet (Saddle Stitched). Very Good. Unmarked. 4 illustrated booklets. Includes Christmas pudding, Christmas goose, Egg Nog, custard ice cream, sorbert recipes, and a range of ice cream flavors, a range of puddings. Booklets are about 45p each and measure 6.75x4.75 inches.
Boy Scouts of America, 1995. Paperback (Saddle Stitched). Very Good. Unmarked. Illustrated. 80p. Measures 5.5x8 inches. Covers cooking gear, menu planning, fires, specialty cooking, recipes, cooking and health. Bibliography.
Bon Appetit, 1986. Pamphlet. Very Good. Unmarked. Issues from January through October 1986 (10). Recipes match the month/season, including valentine's day dinner for two (February), Perfect Picnic Chicken (June), August is Garlic Month (August), and so forth. Some issues include the mailing label from the original owner. Illustrated. Issues measure 5x11 inches.
JC Penney, 1974. Paperback. Very Good. Unmarked text. A few small illustrations. Includes using and cleaning porcelain-on-aluminum cookware, timetables, recipes and index to recipes. 24p. Measures 5x7 inches.
Frigidaire Corporation, 1928. Paperback. Good. Unmarked text. Slight tear at spine/hinge area inside cover. Recipes tested and approved by Miss Verna L. Miller. Illustrated in color and black/white. Index. 77p. Topics include cold control, the experimental kitchen, ice cream, pastry, manifold uses of frigidaire, and more.
Moncton, NB, Canada: TNT Publications, 1980. Paperback (Saddle Stitched). Very Good. Unmarked. Small illustrations. #2 in a series of TNT publications. Seafood recipes from the Atlantic Provinces that range from Lobster and fresh fish to Atlantic Fish Chowder and Gaspe Bouillabaisse. 17p.
Bon Appetit, 1985. Pamphlet. Very Good. Unmarked. Issues from January through December 1984 (12). Recipes match the month/season, including valentine's day dinner for two (February), Mother's Breakfast in Bed (May), Treats for Tricksters (October), and so forth. Some issues include the mailing label from the original owner. Illustrated. Issues measure 5x11 inches.
Baycliff Company, 1983. Paperback (Saddle Stitched). Very Good. Unmarked. Illustrated. Topics include types of Sushi, what you need to make sushi, recipes, and more. 50p. Measures 6.5 inches square.
Bon Appetit, 1983. Pamphlet. Very Good. Unmarked. Issues for November and December 1983 with recipes for the holiday season. Small spot on the cover of the December issue. Each issue is 12p and measures 5x11 inches. Illustrated.
UBC Museum of Anthropology, The University of British Columbia, 2000. Spiral Bound. Very Good. Unmarked. Illustrated with items from the museum. These recipes are intended to evoke a visit to the museum. Offerings range from appetizers and salads to Pacific Salmon and desserts. Index. 136p.
General Mills, 1976. Paperback. Very Good. Unmarked. 72p. Maria Parloa (1843-1909) was as arguably America's first "celebrity cook." The text for Miss Parloa's New Cook Book: A Guide to Marketing and Cooking was prepared for publication in 1880. This publication is a facsimile of it.
Chicago: Culinary Arts Institute, 1955. Paperback (Saddle Stitched). Very Good. Unmarked. Recipes for gumbos, fish and shellfish, main dishes, etc. Section on Creole Cookery. Index. Illustrated throughout. Illustrated by Katherine Grace. 68p.
Minneapolis, MN: Pillsbury Mills, Inc, 1955. Paperback (Saddle Stitched). Good. Illustrated. Contest rules plus 96p of recipes submitted by previous year winners. Illustrated in color and B/W. Entry form on back. Bumped corner, a small tear and some soiling.
Metropolitan Life Insurance Company, 1954. Paperback (Saddle Stitched). Very Good. Unmarked. Illustrated. 16p. Basic Seven food guide to help with planning well-balanced, appetizing meals. Overview of nutrition standards in the 1950s.
