Search
- Book, "Cooking for Henry," 1993 - Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.
- 1993
- Collections - Artifact
Book, "Cooking for Henry," 1993
Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.
- Cooking Pot with Lid -
- Collections - Artifact
Cooking Pot with Lid
- Pyrex Experts Book on Better Cooking, 1925 -
- 1925
- Collections - Artifact
Pyrex Experts Book on Better Cooking, 1925
- Amana Cooking Thermometer, circa 1975 -
- circa 1975
- Collections - Artifact
Amana Cooking Thermometer, circa 1975
- Campbell's Microwave Cooking, 1987 -
- 1987
- Collections - Artifact
Campbell's Microwave Cooking, 1987
- Tassajara Cooking: A Vegetarian Cooking Book, 1973 -
- 1973
- Collections - Artifact
Tassajara Cooking: A Vegetarian Cooking Book, 1973
- The Boston Cooking School Cook Book, 1920 - In 1896, Fannie Farmer, a teacher at the Boston Cooking School, wrote her well-organized cookbook in easy to understand language. Women loved this book, which became one of the best-selling cookbooks of all times.
- 1920
- Collections - Artifact
The Boston Cooking School Cook Book, 1920
In 1896, Fannie Farmer, a teacher at the Boston Cooking School, wrote her well-organized cookbook in easy to understand language. Women loved this book, which became one of the best-selling cookbooks of all times.
- Book, "Art of Jewish Cooking," 1958 -
- 1958
- Collections - Artifact
Book, "Art of Jewish Cooking," 1958
- Recipe Booklet, "Creative Cooking with Campbell's Soups," 1977 - The company that would eventually be known as Campbell's Soup Company began in 1869, canning tomatoes, vegetables, and preserves, among other products. Co-founder Joseph Campbell soon partnered with Arthur Dorrance, whose nephew, J.T., introduced the idea for condensed soup upon joining the company in 1897. Since then, Campbell's soups have become a versatile food, served as a meal or included in a variety of dishes.
- 1977
- Collections - Artifact
Recipe Booklet, "Creative Cooking with Campbell's Soups," 1977
The company that would eventually be known as Campbell's Soup Company began in 1869, canning tomatoes, vegetables, and preserves, among other products. Co-founder Joseph Campbell soon partnered with Arthur Dorrance, whose nephew, J.T., introduced the idea for condensed soup upon joining the company in 1897. Since then, Campbell's soups have become a versatile food, served as a meal or included in a variety of dishes.
- Recipe Booklet, "Tasteful Cooking with Heinz Vinegar," 1988 - Recipe booklets and cook books can be general or specific in the range and type of food featured within their pages. Like other manufactured food companies, the H.J. Heinz Company published recipe booklets which featured recipes using their products. This recipe booklet from 1988 provides recipes for dishes utilizing Heinz Vinegar products.
- 1988
- Collections - Artifact
Recipe Booklet, "Tasteful Cooking with Heinz Vinegar," 1988
Recipe booklets and cook books can be general or specific in the range and type of food featured within their pages. Like other manufactured food companies, the H.J. Heinz Company published recipe booklets which featured recipes using their products. This recipe booklet from 1988 provides recipes for dishes utilizing Heinz Vinegar products.