Specialty Cookbooks

As items such as chocolate, coffee, and tea became more widely available in the seventeenth century, books appeared that explained exactly how to consume these imports. One such example is The Manner of Making Coffee, Tea and Chocolate (1685) or the French work Traitez Nouveaux et Curieux du Café. The latter piece includes illustrated depictions of exotic others consuming these beverages, while both guides explain to the English or European reader how to enjoy these luxury goods.

Guides also were devoted to expensive or specialty tastes, such as these two examples of works dedicated to the preparation and consumption of oysters. Still other books take the opposite approach, promoting health foods and recipes, in direct contrast to the many books promoting the enjoyment of unhealthy but delicious foods.

Finally, this case includes two examples of books written to address very specific culinary needs, such as cooking for times of famine or food scarcity. La Cuisine des Pauvres, for instance, provides instructions and recipes explaining ways to make flour for bread from non-wheat sources in the case of a bad or ruined crop. It appears to be aimed at either landowners responsible for tenants, or those working in religious orders involved in charity work. Similarly, Essay on Bread explains how to determine that one's bread was unadulterated and had not been made with additions that may prove lethal, such as lye, or sickening, such as saw dust.

Metode pour assaisonner & mettre en diuers ragousts les huistres à l'escaille

Paris: Chez Alexandre Lesselin, 1657.
John Crerar Collection of Rare Books in the History of Science and Medicine.

The Manner of Making of Coffee, Tea, and Chocolate

Philippe Sylvestre Dufour (1622-1687). London: Printed for William Crook, 1685.
John Crerar Collection of Rare Books in the History of Science and Medicine

Nouvelle instruction pour les confitures, les liqueurs, et les fruits

François Massialot (ca.1660-1733). Paris: Chez Charles de Sercy, 1698.
John Crerar Collection of Rare Books in the History of Science and Medicine

Traitez nouveaux & curieux du café, du thé et du chocolate

Philippe Sylvestre Dufour (1622-1687). The Hague: Adrian Moetjens, 1685.
John Crerar Collection of Rare Books in the History of Science and Medicine

The Natural History of Chocolate

D. Quélus. London: Printed for J. Roberts, 1724.
John Crerar Collection of Rare Books in the History of Science and Medicine


An Essay on Bread

Henry Jackson. London: Printed for J. Wilkie, 1758.
John Crerar Collection of Rare Books in the History of Science and Medicine

La cuisine des pauvres

Claude-Marc-Antoine Varenne de Beost. Dijon: Chez Defay, 1772.
John Crerar Collection of Rare Books in the History of Science and Medicine


Manuel de l'amateur de café

Alexandre Martin (b.1795). Paris: Audot, 1828.
John Crerar Collection of Rare Books in the History of Science and Medicine

Health Foods and How to Prepare Them

Emma Todd Anderson. New York: Health-Culture Co., [1899?]
Rare Book Collection

Notes on Cheese

Willard L. King (b.1893). Chicago: [Willard L. King?], 1930.
Rare Book Collection, From the Bequest of Lessing Rosenthal

An Epicure's Book of Cheese Recipes

John B. Rosebrook. New York: Borden Co., 1931.
Rare Book Collection, Gift of Neil Harris & Teri Edelstein

27 New Recipes for Wilson's Certified Sliced Bacon

Chicago: Wilson & Co. 1933.
Rare Book Collection


 

50 Recipes

50 Recipes. [Camden, NJ]: Bovril of America Inc., 1933.
Rare Book Collection