Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Published in New York in 1856, Every Lady’s Cook Book was revolutionary in its time for being written “for all classes of people” as well as for “those who desire rich, well-seasoned dishes, and for those who prefer more plain diet.” The preface of this best-selling cook states that over 200,000 copies have been sold, and confidently asserts, “These receipts may be followed to the letter, and success insured.” The well-received cookbook has over 350 recipes covering everything from almond macaroons, cocoa-nut cupcakes, honey cake, and strawberry ice cream to corned beef, black fish, pig’s feet pie, and mussels to pickled cucumbers, mock turtle soup, rabbits, and hasty pudding. Besides the extensive list of recipes, Every Lady’s Cook Book also contains quaint line drawings and detailed carving instruction, all of which combine to create a historically informative and valuable tome from the mid-19th century. This edition of Every Lady’s Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

American national trade bibliography.

Published in 1851 in Charleston, The Carolina Housewife by “A Lady of Charleston” was described by Time magazine as an “incomparable guide to Southern cuisine”. With over 600 recipes, this treasury of Southern fare acknowledges for the first time the contributions of African American and Native American cooks by including recipes such as Hoppin’ John, Potted Shrimp, Seminole Soup, and numerous rice dishes. Sarah Rutledge emphasized that The Carolina Housewife contained recipes that had been gathered from the community, tested in their own kitchens, and—a topic that still resonates today—appropriate for people of limited incomes. Other delicious recipes include Hominy Bread, Rice Griddles, Baked Shrimps in Tomatoes, Peach Sherbet, and Lemon Drops, all combining to make The Carolina Housewife “a treasure trove for social historians studying South Carolina culture and lifestyles,” according to South Carolina Historical Magazine. This edition of The Carolina Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The Frugal Housewife, or Complete Woman Cook was the only cookbook published in the United States during the 50-year period before publication of American Cookery by Amelia Simmons—the first truly American cookbook. Originally published in the United Kingdom, Susannah Carter’s work was hugely successful, and after achieving best-seller status in that market, it was published for an American audience. Again, it was well-received, this time by colonial housewives. The first American printing actually included plates engraved by Paul Revere. The Frugal Housewife contains a fascinating array of recipes including: Baked Indian Pudding, Eel Pie, Peach Sweetmeats, Maple Beer, Method of Destroying the Putrid Smell which Meat Acquires during Hot Weather, and Spruce Beer out of Shed Spruce. The cookbook and author Carter are credited with influencing author Amelia Simmons, who wrote the first American-specific cookbook, but the The Frugal Housewife, or Complete Woman Cook is historically significant in its own worth as well for its recipes, social information, and time period when it was published. Later US editions included some Americanization for New World ingredients and methods. This edition of The Frugal Housewife, or Complete Woman Cook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.