Meat & Seafood in 2010

The Mating And Breeding Of Poultry (1920) by Lamon, Harry M., Slocum, Rob Roy

Der Verkehr Mit Fleisch Und Fleischwaaren: Und Das Nahrungsmittelgesetz Vom 14 Mai 1879 (1887) by Schmidt-Muelheim, Adolf

Fish Cookery by Thwaites, Isabella

Fish: The Complete Fish and Seafood Companion by Tonks, Mitchell

Atlantic Seafood by Howell, Michael

Pescados Y Mariscos by Casalins, Eduardo

Die Freie Osterreichische Kochkunst (1904) by Beutel, Franz Josef

Pêches, Pêcheurs, Pêchés!: Origines De La Pêche; Petites Pêches ... La Cuisine De La Pêche ... by Perreau, J. H.

Seafood Basics......buying, storing, cleaning, cooking fish and shellfish by Watson, Julie V.

Fasting And The Use Of Meat by Sinclair, Upton

Fifteen new Ways for Oysters by Rorer, Sarah Tyson Heston

Mastering the Craft of Making Sausage by Anderson, Warren R.

Bacon by Lauer, Heather

Steaks, Chops and Fancy egg Dishes of the World Famous Chefs, United States, Canada, Europe; the Steak, Chop and egg Book by Hoff, A. C. B. 1877

Home Production of Quality Meats and Sausages by Marianski, Adam, Marianski, Stanley

250 Fish and Sea Food Recipes - Useful Facts about Fish and Sea Food by Various

100 Meat-Saving Recipes by Robbins, Ann

300 Ways To Serve Eggs by Anon

250 Ways To Prepare Poultry And Game Birds by Various

100 Meat-Saving Recipes by Robbins, Ann

250 Fish and Sea Food Recipes - Useful Facts about Fish and Sea Food by Various

250 Ways to Prepare Poultry and Game Birds by Authors, Various

300 Ways To Serve Eggs by Anon

The National Poultry Institute, Topeka, Kansas: Lesson No. 1-20, With Questions (1914) by National Poultry Institute

Making Poultry Pay (1904) by Powell, Edwin C.

The Whole Hog Book: Or A Dry Subject Made Juicy (1908) by Bengough, John Wilson

Fasting And The Use Of Meat by Sinclair, Upton

The Hog: A Treatise On The Breeds, Management, Feeding And Medical Treatment Of Swine; With Directions For Salting Pork And Curing Bacon And Hams (185 by Martin, W. C. L., Youatt, William

Fish, Flesh, And Fowl: A Book Of Recipes For Cooking (1877) by

Le Traite Franco-American, Et Les Viandes Americaines (1882) by Chotteau, Leon

The Mating And Breeding Of Poultry (1920) by Lamon, Harry M., Slocum, Rob Roy

Fish, Fowl, And Limericks: With An Added Lyrical Bouquet by Hughes, Glenn

The Fat Of The Land And How To Live On It (1896) by Smith, Ellen Goodell

The Chicken Cook Book by Josef, Michel A.

The Picayune's Creole Cook Book by Picayune

Seafood And Wild Game Cook Book by Crosby, Theora W., Stinnett, Irby

300 Ways To Serve Eggs: From Appetizers To Zabaglione by Berolzheimer, Ruth

Die Fischkonserven Der Alten (1892) by Eberl, George

Fish and Game Cook Book by Botsford, Harry T.

Eggs All The Year Round At Fourpence Per Dozen, And Chickens At Fourpence Per Pound (1876) by Gunn, W. E. B.

Chating Dish Recipes: Soups, Sauces, Oysters, Clams, Meats, Fish, Menus, Etc. (1898) by Cotton, Olive A.

Good Things To Eat, As Suggested By Rufus: A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. (1911) by Estes, Rufus

La Connaissance Generale Du Boeuf (1860) by Moll, Louis, Gayot, Eugene

The Mating And Breeding Of Poultry (1920) by Lamon, Harry M., Slocum, Rob Roy

300 Ways To Cook And Serve Shellfish (1901) by Hall, Harry Franklyn

The Salmon by Russel, Alexander

Fish As Food by Thompson, Henry

Starting Right With Turkeys by Klein, G. T.

Good Things To Eat, As Suggested By Rufus: A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. (1911) by Estes, Rufus

Bacon's Secret Disclosed in Contemporary Books by Cuningham, Granville C.

Carving The Easy Way: An Illustrated Handbook On The Carving And Serving Of Meats, Poultry And Fish by Wallace, Lily Haxworth

The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts (1847) by Robinson, James

Southern Pork Production by Ewing, Perry V.

Puddings And Sweets (1905) by Peel, Dorothy Constance Bayliff

Fish and Game Cook Book by Botsford, Harry T.

Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by Sax, David

Sausage: Over 100 Delicious Recipes For Sausages And Sausage Dishes by Livingston, A. D.

Jerky: Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl by Livingston, A. D.

Hatch's hog Secrets by

Carolyn's How to Cook Lamb [1st edition] by Belt, James Lorin

The National Trust Complete Traditional Recipe Book by Edington, Sarah